Butter Chicken

"This recipe is from Loblaws; they make it at the deli and it was featured in Toronto Star. Makes 4 large, or 8 small servings. You will need at least 1 hour for letting chicken marinate, included in prep time"
 
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photo by Karen Elizabeth photo by Karen Elizabeth
photo by Karen Elizabeth
Ready In:
1hr 30mins
Ingredients:
11
Yields:
8 cups
Serves:
4-6
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ingredients

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directions

  • Cut chicken into 1 inch cubes.
  • In a bowl combine chicken, olive oil, 3 tsp garam masala and 3 tsp tandoori masala. Refrigereate, covered, for at least 1 hour to let flavours develop. Can also sit overnight.
  • in a large saucepan, heat butter over medium heat, add onion and cook until soft. Add remaining 1 tsp garam masala and 1 tsp tandoori masala. Cook for 1 minute.
  • Add chicken, cook, stirring for about three minutes. Add tomatoes incl juices.
  • Reduce heat to low and, cover and simmer for 30 minute Stirring occasionally.
  • Meanwhile, in a small saucepan combine cashews and water, bring to a boil. Reduce heat to low and let simmer for 10 minute
  • Drain half the water and blend remaining water with cashews until oureed.
  • Add pureed cashews to chicken and let simmer for 5 minute Stir in cream and cilantro.
  • Serve with basmati rice.

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Reviews

  1. Deantini, this was excellent, we are a huge fan of curry and particularly enjoy butter chicken, it always feels like a special treat. This is a really good recipe, not too spicy, and if you make enough to have leftovers, even better the next day!!!! Thank you for a lovely recipe, made for PMMR tag game
     
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