Butter Chicken

Butter Chicken created by Karen Elizabeth

I got this off the internet a few years ago. It is now my youngest son(a chef in Melbourne)'s requested dish when he's at home. So I guess to him it's major comfort food!

Ready In:
1hr
Serves:
Units:

ingredients

directions

  • In a large pan, heat the butter until it is frothy.
  • Add the onions and the cinnamon to the pan and fry lightly.
  • When the onions are soft, stir in the garlic and ginger, then add the turmeric, chilli and coriander, and saute over a medium heat.
  • Add the chicken and saute stirring constantly until the chicken meat turns white.
  • Add the ground almonds, tomatoes and tomato paste.
  • Mix thoroughly, cover and simmer for 20-30 minutes.
  • Add the yoghurt and heat through gently before serving.
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RECIPE MADE WITH LOVE BY

@JustJanS
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@JustJanS
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"I got this off the internet a few years ago. It is now my youngest son(a chef in Melbourne)'s requested dish when he's at home. So I guess to him it's major comfort food!"

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  1. haynestkd
    I thought I had this recipe copied into my recipe folder. I've been making this Butter Chicken since the site was Recipezaar! I was at the Indian grocery store buying spices yesterday and remembered this recipe. Today I have a craving for it and can't wait until dinner time to make it! I'll probably use cream instead of yogurt this time.
  2. GirlJustin
    This was sublime! So fantastic, it warrants my first-ever review after many years on this site! My substitutions were minor, out of necessity: boneless chicken thighs, coconut milk instead of yogurt, prepared in the crock pot. I went heavy on the spices as well. Just terrific... it'll definitely be in short rotation. Thanks for sharing!
  3. GirlJustin
    This was sublime! So fantastic, it warrants my first-ever review after many years on this site! My substitutions were minor, out of necessity: boneless chicken thighs, coconut milk instead of yogurt, prepared in the crock pot. I went heavy on the spices as well. Just terrific... it'll definitely be in short rotation. Thanks for sharing!
  4. Chef Wannabe 007
    We love this! I have made it at least four times now and it is soo good. Once I doubled the recipe and used 1/2 butter and 1/2 olive oil. I use 1 tsp ground ginger and a 14.5 oz can diced tomatoes. I find that using the thighs is a lot of work, but I much prefer them to using chicken breasts (have done both). I have also varied the amount of red chili powder (cayenne). I use 1/2 tsp for mild (me & children) and 1 tsp for fairly spicy (DH's fave). It smells AMAZING cooking and it makes you feel like a gourmet chef (especially if you so aren't--like me :)
  5. Shazzie
    Thank you Jan for a very tasty and easy recipe. It was only mildly spicy and full of flavour. I found the chicken a little chewy so I shall cook it a little longer next time. A keeper for me, well worth making again. Thank you :)
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