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Butter Chicken

by:
February 23, 2010
4.5
2 Ratings
  • Serves 5
Author Notes

Indian most popular chicken dish —pauljoseph

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Ingredients
  • 1'' pieces ginger, chopped
  • 3 cloves garlic, chopped
  • 1 teaspoon Chili Powder
  • 1 pound chicken pieces
  • 1/4 teaspoon Garam masala
  • 1 tablespoon Lime juice
  • Salt to taste
  • 1/4 cup Butter
  • 1 cup Tomatoes
  • 1/4 teaspoon Sugar
  • 1 tablespoon fresh cream
  • fresh coriander (cilantro) leaves (optional)
Directions
  1. With a mortar and pestle, grind together the ginger, garlic and chili powder -- this is called masala. Marinate the chicken with ground masala, garam masala, lime juice and salt and set aside for 1 hour.
  2. In a clay pot, heat the butter, fry the sliced tomatoes for few minutes, and then add the marinated chicken and sugar. Cover and cook till tender.
  3. Add the cream and serve hot. If you like cilantro, garnish with fresh leaves.
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11 Reviews

Write a Review
Aura January 5, 2024
It was great! I added mushrooms to mine, and cooked them in a pot.
umair2589 October 15, 2023
To make delicious butter chicken: marinate chicken, use ghee, roast it, blend a tomato-nut-cream mixture, season with garam masala and fenugreek, and finish with butter and cream. Serve with naan or rice.
mdm July 24, 2014
Love this, make it frequently!
mdm July 24, 2014
PS: had it with homemade sambal tonight and it was soooooo good.
darksideofthespoon September 26, 2012
I've made this a few times and love it. I'm making it again tonight!
SallyCan November 4, 2010
Made this, and it is fabulous! Could use some guidance as to cooking method, timing, temps, etc (like marynn, below) ~thanks~ ;)
MyCommunalTable October 31, 2010
Sounds great. I always love this dish.
crispycris August 30, 2010
Sounds delicious and easy :)
marynn July 8, 2010
Pauljoseph, my attempt is simmering as I write. I long to cook Indian food properly, but am short the technique. Please forgive my questions: 1. Is the chicken skinless or with skin? 2. Do you saute the chicken before cooking? 3. Could I rub the massala under the skin, then saute and proceed? 4. Timing? I am assuming (check those pesky first three letters) covered, lowish for 35-45 mn (I am using chicken legs and thighs).

So far, it smells delightful, but I suspect your version would be far better...

Thank you for your thoughts.
pauljoseph June 21, 2010
Thank you mrslarkin
mrslarkin June 21, 2010
This was delicious! Thank you for the recipe, pauljoseph.