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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Butter Chicken Recipe

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This recipe for Butter Chicken is from Family Cooks, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 - 2.5 lbs Marinated Butter Chicken (available at any south asian meat shop) or you can marinade your own chicken with the spices listed:
2 small cans tomato paste (+ 2 cans water)
1/2 - 1 can condensed tomato soup
500 ml whipping cream
1 Tbsp butter
2 - 3 cloves of crushed garlic (optional)
1 tsp Garam Masala
1 tsp Tumeric
1 tsp Pepper
1 tsp Cumin
1 tsp Chili powder (optional for extra spice)
1 Tbsp Methi (Fenugreek leaves - available at Superstore or select south asian grocery shops)
salt (to taste - est. 2 Tbsp)

Note: spices listed can be adjusted to your taste
Directions:
Directions:
Place marinated chicken in a baking pan in a preheated oven @ 375º for 20 minutes.

In medium sized pot:

Over medium heat, melt butter and add garlic - stir fry for 1 minute

Add tomato paste and water, whisk to combine, then bring to gentle boil

Add tomato soup and whisk to combine, then bring to gentle boil

Add whipping cream, whisk to combine, then bring to slow boil for 10 minutes

Once chicken has been baked for 20 minutes, add to butter chicken sauce (including the juice)

In a separate bowl, mix the spices together, then add to the sauce - at this time, taste the sauce and add additional quantity of spices to taste, if desired

Simmer for minimum 20 minutes (longer is better) until it is a dark rich orange/red colour with a creamy texture

Serve with rice or naan (see naan recipe)
Number Of Servings:
Number Of Servings:
4 - 6
Personal Notes:
Personal Notes:
Can be complimented with Raita (a mixure of plain yoghurt, shredded cucumber and spices)

 

 

 

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