Butter Chicken Recipe
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Katerina / All my dishes 2 years, 10 months ago
Butter Chicken is a staple in any indian restaraunt in Vancouver and this is the best I have done in attempting to replicate it. This is really really good. Honestly.
Prep:20m Cook:45m Servings:4
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 Katerina |
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Ingredients
- 1C raw cashews
- 2t garam masala
- 2t ground coriander
- 3/4t chili powder
- 3 cloves garlic chopped coarsely
- 2t fresh ginger, grated
- 2T white vinegar
- 1/3C tomato paste
- 1/2C yogourt
- 1kg chicken thighs or breast cut into 1" chunks
- 2T butter
- 1 onion, finely chopped
- 1 cinnamon stick
- 4 cardamom pods, bruised
- 1t paprika
- 1 small can crushed tomatoes (400g)
- 3/4C chicken stock
- 1C whipping cream
- rice and naan to serve it with
Directions
- Stir nuts, garam masala, coriander, and chili in a small lightly heated frying pan. Toss until nuts are lightly browned.
- Put nut mixture in food processor, add garlic, ginger, vinegar, paste and yogourt. Process until smooth.
- Put chicken into mixture and mix thoroughly. Allow chicken to marinate for at least a few hours or overnight in the refrigerator.
- Melt butter in a large saucepan, cook onion with cinnamon and cardamom until browned. Add paprika, crushed tomatoes and stock. Bring to a boil, reduce heat and simmer uncovered for 45 minutes.
- Remove cinnamon and cardamom (if you can find it). Stir in cream and simmer for another 5 minutes. Serve over basmati rice with naan.
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gokul 2 years, 8 months ago said:
Using all the above ingredients.... well you can get the tastiest Butter chicken.... To have the flavor instead of adding the nut mixture to the chicken... just marinate with ginger garlic paste yogurt,turmeric, saltand vinegar if preferred
heat oil/butter in a pan.... follow the step 4
then add chicken... let it cook for some time... such that the water that is in the chicken goes off. after that add the paste of the nuts mixture... and follow the step 5.
one more thing if you dont like the nut mixture you can try with puree of onions fried till light brown color in butter/oil
dancegypsy67 2 years, 7 months ago said:
I made this tonight for a friend who is lactose-intolerant. I included the yogurt but exchanged coconut milk for the heavy cream. It got rave reviews!
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sanjay 2 years, 9 months ago said:
Your photo makes my mouth watery, few suggestions..
Serve over basmati rice WITH naan, I hope it should be OR...
In India people don't prefer A\adding vinegar to their chicken, cause the taste of the masala gets dull adding vinegar. And more over adding vinegar would softened the chicken and chicken starts shredding since its cooked for 45 min. they want chicken to cooked well and hard to shred.
psy333che 2 years, 9 months ago said:
This is an incredible dish and I loved it
It was such a wondefful taste that melted in my mouth
I did not use Vinegar either
dancegypsy67 2 years, 8 months ago said:
This looks incredibly good and completely doable. I feel like I'm missing something though...when is the chicken added?
katerina 2 years, 8 months ago said:
Step 3 - put chicken into mixture.
dancegypsy67 2 years, 8 months ago said:
That's to marinate, if I'm reading it correctly. How does it get cooked? Add it to the butter saute? When you add the tomatoes and stock? I'm sure I could figure it out, but I've never experimented with Indian cuisine.
katerina 2 years, 8 months ago said:
Sorry, you are totally right - it's in Step 4. After the onions are browned add the chicken mixture ad cook for 10 minutes. Then go ahead and continue with the paprika.
dancegypsy67 2 years, 8 months ago said:
Thanks Katerina! I'm really looking forward to trying this.
dancegypsy67 2 years, 8 months ago said:
Oh YUM! I just ate the first day of leftovers and it's just as good (if not better) as last night. I loved the smell in my house and am loving the lingering taste in my mouth.
The only issue I had with the recipe is that I don't have a food processor (gasp) and used a blender to process the nut mixture into paste. I don't know if it's because I have an old blender, I used a thicker yogurt (Mountain High), or what, but I needed to add about a cup of liquid to get my blender to start the pasting process.
tls419 2 years, 8 months ago said:
So, I made the marinade last night and am cooking tonight... cannot WAIT! The smell was such a tease! I have not had Butter Chicken since I had it in the best darn Indian restaurant in Seattle... :-)
More later...
katerina 2 years, 8 months ago said:
The best butter chicken I have ever had was also in Seattle. There is also some damn good places in Vancouver though...
tls419 2 years, 8 months ago said:
Dinner last night was way yummy! I loved the Butter Chicken. The only comment I had was that is what a bit gritty, but that may be because I did not process the cashews as much as I should have... not sure, but the end product was very good. Now I just need a good naan recipe.
Have you ever eaten at Cedar's in Seattle?
kristopher 2 years, 8 months ago said:
After all the comments about this recipe I had to give it a try. It was pitch-perfect.
Thanks Katerina!
nikchick 2 years, 7 months ago said:
Butter chicken (from Cedar's, like tls419 mentioned) is one of my favorite meals. I've been known to eat the leftovers for breakfast. I look forward to trying your recipe!
chefsharon 2 years, 5 months ago said:
Sanjay 4 months, 1 week ago said:
Your photo makes my mouth watery, few suggestions..
Serve over basmati rice WITH naan, I hope it should be OR...
In India people don't prefer A\adding vinegar to their chicken, cause the taste of the masala gets dull adding vinegar.
.........................
I didn't know that!
bluemooonie 2 years, 4 months ago said:
You can also put it in the oven while you heat the sauce
looks great
maszat 2 years, 3 months ago said:
Made this for my first Indian dish, very impressed. Better than any US restaurant version that I tried so far - but not better than the one I had in Singapore (Chat Masala restaurant). Getting close thou, need a little tweaking.
Question : in the recipe above are all "t"s tablespoons or teaspoons ? I made it with tablespoon measurements.
katerina 2 years, 3 months ago said:
Small t's are teaspoons big Ts are generally tablespoons.
maryoftoday 2 years, 1 month ago said:
This sounds great! I will def try this!
thanx for sharing;)
chezzane 2 years, 1 month ago said:
Too gud !! seriously!!
virtualsteve 1 year, 7 months ago said:
Absolutely superb - although I also did not add the vinegar and I used cardamom seeds which I crushed in the mortar and pestle along with the cinnamon (no need to fish out at the end then). :)
httpmom 1 year, 6 months ago said:
This sounds so good. I am starting the marinade tonight after dinner!
nattypoo 1 year, 5 months ago said:
So i made the marinade last night and am preparing the 2nd half of the meal now.
I did not use the vinegar but the chicken has already started to shread, which is quite annoying, but im thinking it may have been because my mixture was really thick due to no food processor and marinading overnight.
So far the sauce tastes great, but as a first attempt of butter chicken, i think ive learnt some methods i could improve on.
I will let you know how the finale result goes and if the boyfriend liked it :]
I'll keep you all posted.