Butter Chicken

Butter Chicken created by Ashley Cuoco watch icons / play

A lovely combination of spices and the chicken is beautifully tender and moist. This was a recipe from a supermaket promotion, which I have slightly adapted to my own tastes. Very rich, so we do not have it too often! Served over rice and with a fresh salad to counteract the richness. A few have commented that they were not so fond of the cinnamon in this dish, and so another spice combination that is good is to leave out the cinnamon and ginger and replace with 1 teaspoon each of nutmeg and cumin.

Ready In:
30mins
Serves:
Units:

ingredients

directions

  • Saute onion and garlic in butter.
  • Slice chicken breasts into bite sized pieces.
  • Combine spices and salt and toss chicken pieces until well coated.
  • Saute the chicken each side until golden brown.
  • Stir in the cream and tomato paste.
  • Cover pan and simmer for about 10 minutes until cooked through.
  • Sprinkle with garam masala.
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@Tansy1308
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@Tansy1308
Contributor
"A lovely combination of spices and the chicken is beautifully tender and moist. This was a recipe from a supermaket promotion, which I have slightly adapted to my own tastes. Very rich, so we do not have it too often! Served over rice and with a fresh salad to counteract the richness. A few have commented that they were not so fond of the cinnamon in this dish, and so another spice combination that is good is to leave out the cinnamon and ginger and replace with 1 teaspoon each of nutmeg and cumin."

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  1. RavenousRavenDesign
    I enjoyed this recipe as it wasn't too simple, nor too complex. I didn't think the taste was overpowering or rich myself. But of course I did also use plain yogurt instead of cream. So i'm sure the sourness might have helped curb the strength. However, in tasting it, I felt it needed another layer to accompany the cinnamon so I added roughly under a tablespoon of honey. Adding a little sweetness so that it would be more kid friendly for the girls. We ate this along with basmati rice we cooked in the instant pot.
    • Review photo by RavenousRavenDesign
  2. dancingthestorm
    Easy and tasty recipe, though I can’t vouch for authenticity. It is pretty rich, and the sauce is better with more liquid. I double the liquid and use milk instead of heavy cream. I have no clue how one would get dry chicken with this unless you simmer it too long with an uncovered pan.
  3. liebekim
    excellent!
  4. becky t.
    okay first off let me start out by saying the sauce was amazing. The chicken pieces for absolutely dry and stringy. The cooking time for the chicken is way way way too long. time I would saute the plain chicken pieces separately in butter until just done. I would take all the spices used to coat the chicken and add them to the cooked onions just like you do an Indian curries. I would cook that for a few minutes then add the tomato and cream. is chicken pieces of get added at the end and turn off the stove
  5. Ree L.
    We enjoyed this chicken dish with basmati rice. I cut the seasonings back a bit, and cooked the rice with chicken both & parsley.. Perfect!
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