Editors' Pick
Butter Chicken
"A lovely combination of spices and the chicken is beautifully tender and moist. This was a recipe from a supermaket promotion, which I have slightly adapted to my own tastes. Very rich, so we do not have it too often! Served over rice and with a fresh salad to counteract the richness. A few have commented that they were not so fond of the cinnamon in this dish, and so another spice combination that is good is to leave out the cinnamon and ginger and replace with 1 teaspoon each of nutmeg and cumin."
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 ounce butter
- 1 onion, chopped
- 1 garlic clove, crushed
- 2 large boneless chicken breasts
- 1 teaspoon ginger
- 1 teaspoon chili powder
- 1 teaspoon turmeric
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 3⁄4 cup fresh cream
- 1 tablespoon tomato paste
- 1⁄2 teaspoon garam masala
directions
- Saute onion and garlic in butter.
- Slice chicken breasts into bite sized pieces.
- Combine spices and salt and toss chicken pieces until well coated.
- Saute the chicken each side until golden brown.
- Stir in the cream and tomato paste.
- Cover pan and simmer for about 10 minutes until cooked through.
- Sprinkle with garam masala.
Questions & Replies
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substitute cream -
I haven't seen "cream" at the markets here in the UP (Michigan) so is heavy whipping cream the same thing? Thank you!
Reviews
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I loved how quick and easy this was. I was skeptical that the chicken wouldn't be as tender as Indian restaurants, but it was fantastic. I am glad I read the note that it is CAYENNNE pepper, not "Chili". I had originally mixed the spices with Chili powder, then threw it out and remade with Cayenne Chili Pepper. All the spices were on hand as was all the other ingredients, which was nice! It was sooo good, and now, I have made a jar of this spice mix to do quickie Butter Chicken any day of the week.
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This was amazing! The only thing I did differently was substitute coconut milk for the fresh cream. Fantastic! My man loved it and ate all the leftovers before I could even get a second helping! Great recipe. -
We enjoyed the richness of this quick and easy dish! For health reasons, we substituted 3% yogurt for the fresh cream, and added a bit more tomato paste to increase the sweetness and acidity. A quick note: I've found that when Indian recipes call for chili powder it refers to cayenne, not our western-style chili powder as those spices don't grow there. Thus, I used 1/2 teaspoon of cayenne, though that could be adjusted according to taste. Thanks for sharing a lovely, versatile recipe. -
okay first off let me start out by saying the sauce was amazing. The chicken pieces for absolutely dry and stringy. The cooking time for the chicken is way way way too long. time I would saute the plain chicken pieces separately in butter until just done. I would take all the spices used to coat the chicken and add them to the cooked onions just like you do an Indian curries. I would cook that for a few minutes then add the tomato and cream. is chicken pieces of get added at the end and turn off the stove -
If I could give this 10 stars, I would -- 5 for how easy it was to make and 5 more for how AMAZING it tastes. It's hard to find recipes that both my husband and 1-year-old will eat, and they both scraped their dishes clean! I made it just like it said, only I noticed other butter chicken recipes calling for yogurt, so I through in 1/4 cup with the cream as I had some on hand. My only regret is not having found this recipe sooner.
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Tweaks
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Substitute part --or all--of the 3/4 cup fresh cream with coconut milk-- canned or frozen, either will work.
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Very impressed with the taste of this easy recipe-a definite keeper! I didn't adhere to the teaspoon amounts but adjusted to taste, and put in a sprinkle of red pepper flakes for a hint of 'kick'. Also doubled the sauce, and by doing so used plain yogurt in place of the second portion of cream making it a bit heavier to coat the chicken. I used chicken thighs, baked in the oven with olive oil rather than fry- threw these in a crockpot to keep warm while I made the sauce on the stove, which I then combined with the chicken. Jasmine rice finished the dish. Wow! -
Having never made butter chicken before I was very pleased with the recipe. I substituted skim milk and added some fresh grated ginger in with the onions and garlic. I thickened with a little flour - I used the chicken pan scrapings with a bit of water then added the flour. Much better than those jar sauces. Will continue to enjoy - thank you :) -
This has become one of our favorite meals; it is so wonderful. The only thing I do different is substitute 1/2 cup of sour cream for the fresh cream. The sauce is so good we double the recipe. Thanks for the great recipe.
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I have had butter chicken in many different countries, England, New Zealand, Australia, USA, and have always wanted to make this popular dish myself. I did, however, instead of using chicken i used lamb. Tossed the lamb and spices in a zip lock bag. This is one of the best Indian dishes i have ever made. This is a keeper!! Thanks.
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RECIPE SUBMITTED BY
Tansy1308
New Zealand
