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How to make it

  • 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.

Reviews & Comments 22

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    " It was just okay "
    byGilles ate it and said...
    I didn't used vinegar instead I used lemon .It was really very awesome a very easy chicken dish that can be cooked easily.
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  • nattypoo 6 years ago
    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.
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  • httpmom 6 years ago
    This sounds so good. I am starting the marinade tonight after dinner!
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    " It was excellent "
    virtualsteve ate it and 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). :)
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    " It was excellent "
    chezzane ate it and said...
    too gud !! seriously!!
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  • maryoftoday 6 years ago
    This sounds great! I will def try this!
    thanx for sharing;)
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  • katerina 7 years ago
    small t's are teaspoons big Ts are generally tablespoons.
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    " It was good "
    maszat ate it and 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.
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  • bluemooonie 7 years ago
    you can also put it in the oven while you heat the sauce

    looks great
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  • chefsharon 7 years ago
    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!
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  • nikchick 7 years ago
    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!
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  • kristopher 7 years ago
    After all the comments about this recipe I had to give it a try. It was pitch-perfect.

    Thanks Katerina!
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    " It was good "
    tls419 ate it and 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?
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  • katerina 7 years ago
    The best butter chicken I have ever had was also in Seattle. There is also some damn good places in Vancouver though...
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    " It was good "
    tls419 ate it and 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...
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    " It was excellent "
    dancegypsy67 ate it and 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.
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    " It was excellent "
    dancegypsy67 ate it and said...
    Thanks Katerina! I'm really looking forward to trying this.
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  • katerina 7 years ago
    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.
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    " It was excellent "
    dancegypsy67 ate it and 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.
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  • katerina 7 years ago
    Step 3 - put chicken into mixture.
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