Indian Butter Chicken

4.5
( 4 reviews )
Review
Cooking Mode
14
Ingredients
10m
Prep Time
45m
Cook Time
55m
Ready In

Recipe: #7018

November 27, 2012

Categories: Chicken, Indian, Sunday Dinner, more

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"An classic Indian favourite, the smooth sauce and tender chicken melt in your mouth just like butter."

Original is 5 servings
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Ingredients

Nutritional

  • Serving Size: 1 (482.6 g)
  • Calories 554.3
  • Total Fat - 27.5 g
  • Saturated Fat - 14.4 g
  • Cholesterol - 208.6 mg
  • Sodium - 384.4 mg
  • Total Carbohydrate - 20.5 g
  • Dietary Fiber - 5 g
  • Sugars - 6.4 g
  • Protein - 57.3 g
  • Calcium - 144.3 mg
  • Iron - 4.4 mg
  • Vitamin C - 38.6 mg
  • Thiamin - 0.2 mg


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Step by Step Method

Step 1

Preheat oven to 375 °F. Place half (1 1/2 tablespoons) of butter in a 13x9 inch glass baking dish. Place in oven for about 3 min or until melted. Swirl to coat dish; set aside.

Step 2

In large deep pot, melt remaining 1 1/2 tablespoons butter over medium-high heat. Cook half of tandoori paste, the ginger, hot pepper or flakes, cumin and paprika, stirring, for about 2 minutes or until fragrant . Add tomatoes; bring to boil. Stir in whipping cream; return to boil. Reduce heat to medium-low; simmer stirring often for 10 minutes or until sauce is thickened.

Step 3

Meanwhile in bowl combine cubed chicken, yogurt, remaining tandoori paste and salt; toss to combine. Spread in single layer in prepared baking dish. Bake in oven for 10 minutes.

Step 4

Pour tomato sauce over chicken; bake for about 15-20 min longer or until sauce is bubbling and chicken is no longer pink inside. Sprinkle with fresh coriander and lime juice. Serve with cooked rice.

Tips


No special items needed.

4 Reviews

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foodies world

its been long time i eat chicken recipe but butter chicken is the best

3.0

review by:
(8 Jul 2021)
ImPat

Very nice. I only added 1/2 cup of cream otherwise made no changes and used a butter chicken paste by Patak. In future I would stick with the half cup of cream but halve the amount of tomatoes (just use one 400g can instead of 2) as I felt for our tastes there was way to much sauce for the amount of chicken but then again I know that is typical of this style of dish. In this instance I used chicken thighs which I prefer but when I make it again I will use breast which the DH prefers so it can be a family meal. My real appreciation of this recipe is that is does not include onion which the DH is intolerant to so using chicken breast would suit him and the DM (the curry hater loved it too). Thank you Mary made for Alphabet Soup tag game.

5.0

review by:
(23 Apr 2015)
MeganMuffins

This was my first time making Butter Chicken and I wish I had tried it a long time ago. I made it for my hubby and I and we felt like we were out in a Indian restaurant. It was especially delicious! I served it on top of Jasmine rice because that is our favorite for this type of cuisine.

5.0

review by:
(22 Aug 2013)
Beth

We love Indian food and this was an excellent choice for us. I used curry powder in place of the paste and cut back to about half of the amount called for because I don't like curry all that well. It was tender and deliciously flavored chicken and we loved it! I served it with Jasmine rice on the side with some of the sauce.

5.0

review by:
(26 May 2013)
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