Community Pick
Butter Chicken
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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!
- Ready In:
- 1hr
- Serves:
- Units:
Nutrition Information
44
People talking
ingredients
- 3 tablespoons butter
- 1 large onion, cut into thin wedges
- 1⁄4 teaspoon cinnamon
- 2 cloves garlic, crushed
- 2 teaspoons crushed fresh ginger
- 1⁄2 teaspoon turmeric
- 1 teaspoon ground red chili pepper
- 1 tablespoon coriander powder
- 500 g diced chicken (, breast or thigh fillet)
- 1⁄4 cup ground almonds
- 1 (225 g) can peeled whole tomatoes (with juice)
- 1 tablespoon tomato paste
- 1⁄2 cup natural yoghurt
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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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.
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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!
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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!
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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 :)
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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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