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    You are in: Home / Recipes / Butter Chicken Recipe
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    Butter Chicken

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    20 mins

    45 mins

    evelyn/athens's Note:

    I have been making this recipe for several years and love the flavour and texture.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      With a sharp knife make regular slits through the skin and flesh of the chicken portions; rub with salt and garam masala, then sprinkle with the lemon juice; grind the green chili, ginger, garlic and cardamom to a fine paste; mix this paste with the yoghurt, paprika, chili powder and a few drops of orange food coloring (optional); place the chicken and the spice mixture in a large bowl or dish and give a good swirl so the pieces are evenly coated, cover and set aside (in the fridge) for 4-5 hours to marinate; remove the chicken and place on a greased baking tray and cook in a preheated oven (400F) for 45-50 minutes, turning as they get golden-brown and crisp; brush the portions with a little melted butter occasionally.
    2. 2
      Melt the unsalted butter in a saucepan and saute onion until just starting to brown, about 8-10 minutes; add ground almonds and saute until lightly toasted and fragrant; add the remaining marinade, sour cream and heavy cream; gently heat, without boiling for 5-6 minutes; pour the sauce over the baked chicken and serve as a main dish with naan bread.
    3. 3
      I serve this with steamed basmati rice (the sauce is excellent) but might try a pullau next time cause this deserves something more elaborate.
    4. 4
      Note1: I use ultra-thick, Greek yoghurt for both the yoghurt AND the sour cream called for in this recipe. There are different fat levels, I like to use the 2%.
    5. 5
      Note2: I really don't remember where I initially came across this recipe - I know I tried several different variations of butter chicken till I found this one and pronounced it 'just right' (to my taste, anyway). I can tell you though that I NEVER use the food colouring. I prefer to soak some saffron in a tiny bit of warm milk and stir that in for colour. May not be traditional, but that's my way.

    Browse Our Top Chicken Recipes

    Ratings & Reviews:

    • on May 08, 2007

      55

      Fantastic mild flavored dish. My Indian husband said this was the best butter chicken I have made. I made one substitution- I used ground cashews instead of almonds.I think next time I might double the spices in the yogurt marinade as per my personal preference. Thanks for sharing a great recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 11, 2006

      55

      Evelyn, this is a wonderful recipe for butter chicken, I made no changes to this recipe, except I did increase the garlic, my family loved this! this recipe is going into my favorites folder to make again! thanks so much for posting hon!...Kitten:)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 15, 2006

      55

      Another great recipe, Ev! Loved the trick to make slits into the meat, so the meat can suck more of that lovely marinade in. I marinated the chicken for 24 hours and it was very tasty. Served it with basmati. Yummy.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Butter Chicken

    Serving Size: 1 (189 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 606.5
     
    Calories from Fat 479
    79%
    Total Fat 53.3 g
    82%
    Saturated Fat 25.9 g
    129%
    Cholesterol 174.0 mg
    58%
    Sodium 162.1 mg
    6%
    Total Carbohydrate 7.6 g
    2%
    Dietary Fiber 1.4 g
    5%
    Sugars 3.0 g
    12%
    Protein 25.5 g
    51%

    The following items or measurements are not included:

    green cardamom pods

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