Leslie's Butter Chicken



"This is my daughter's recipe. It is a very easy to put together. As a matter of fact I sometimes marinate the chicken and cook it off 2 days before making the sauce. So all that is left to do is making the sauce and cooking rice. As they say...easy peasy!"

Original recipe yields 4 servings
OK
  • TANDOORI CHICKEN
  • SAUCE

Nutritional

  • Serving Size: 1 (284.2 g)
  • Calories 491.4
  • Total Fat - 25.6 g
  • Saturated Fat - 10.4 g
  • Cholesterol - 185.8 mg
  • Sodium - 146.1 mg
  • Total Carbohydrate - 7.7 g
  • Dietary Fiber - 1.4 g
  • Sugars - 1.5 g
  • Protein - 56.5 g
  • Calcium - 192.9 mg
  • Iron - 5 mg
  • Vitamin C - 14.9 mg
  • Thiamin - 0.2 mg

Step 1

For Chicken: In large bowl combine tandoori paste, lemon juice and yogurt; add chicken; mix well to coat.

Step 2

Cover and refrigerate overnight.

Step 3

Preheat oven to 350F.

Step 4

Arrange chicken in large baking dish and pour marinating liquid over chicken.

Step 5

Bake for 20-25 minutes (if using thighs, cook a little longer; cool and debone).

Step 6

Sauce: In blender, combine sauce ingredients except butter & cream; process until smooth.

Step 7

In large saucepan, heat butter over medium heat.

Step 8

Stir in sauce and bring to simmer.

Step 9

Add cooked chicken and pan juices.

Step 10

Simmer for 10 minutes.

Step 11

Add cream and cook for 3 minutes to heat through; do not boil.

Tips & Variations


No special items needed.

Related

ArleneG

I marinated my chicken like you said and waited a couple days before making the sauce and cooking it. Delicious mouthful after mouthful!

review by:
(3 Nov 2015)

Mikekey

Delicious. Made as written and wouldn't change a thing.

review by:
(15 Jan 2015)

ImPat

The end flavours were great, though I used butter chicken paste instead of a tandoori as the DH does not care for tandoori and used 3 small red chillies with seeds to up the heat factor but it was still very mild once the cream was added, but I had some confusion with the recipe in as much in the ingredients in specified boneless skinless cut of meat and in the How to Make directions it stipulates about deboning the chicken so I decided to serve the boneless skinless chicken breasts as cooked and as they were boneless I cut back on the cooking time by 5 minutes but even then they were a little on the dry side. Would give it another whirl but would quarter a whole chicken, skin it and cook the pieces on the bone which would take longer than specified but may suit us better. Thank you Luvcookn, made for Billboard Recipe tag game.

review by:
(9 Jan 2015)

Gerry

This is absolutely delicious and super easy to make. As I am known to say I love when easy tastes that good! This is a recipe one would be proud to serve family and friends - and will be doing just that! Served this over Shirataki tofu pasta along with curried vegetables. For me - a combination I loved!

review by:
(14 Jun 2014)

LindasBusyKitchen

I love Indian food and this chicken was so delish! I cut down the recipe to make it for 2, but made the sauce using the same amounts called for, and invited my neighbor over to try some. The spices were just right for us both, which I was happy about. I made some Jasmine rice and we had some of the sauce over that too. It made for a lovely meal and I thank you Patti for posting it! Linda

(21 Jan 2014)

natsgarden123

This was delicious. I skipped the chili pepper ( didnt have it) - I will make again. thanks for posting

review by:
(20 Jan 2014)