Butter Chicken

IMG_8903

Butter chicken sauce just after the chicken has been added

I am making butter chicken today so I thought I would post the recipe. I did not create the recipe but I have adapted it. Note – this does not produce the reddish coloured sauce you are used to seeing in restaurants. It tastes a little different as well. It is a rich and satisfying meal served with basmati rice and garnished with a little cilantro.

Butter Chicken

5 onions – large  – diced

1 cup of oil, ghee or margarine

5 tomatoes – large

½ cup of pureed garlic

½ cup of pureed ginger

1 tsp of tumeric

1 tsp of garam masala

¼ tsp of cayenne (optional)

1 small can tomato paste

1 litre of whipping cream

Cubed chicken

  1. cook the onions on a low heat in the oil until they are translucent. It is important that this is done slowly. It should take at least an hour if not longer. Stir often.
  2. add the pureed ginger and garlic and cook for 20 minutes or so with the onions. It should start to form a paste.
  3. add tumeric, cayenne (you can also use pureed jalapeno) and garam masala – cook for 20 minutes or so
  4. add tomato paste – cook until the entire mixture is a ruddy brown and the oil starts to separate from the paste. This step is very important or the tomato paste will not be mixed in well enough.
  5. puree the 5 tomatoes and add to mixture.
  6. run the sauce through a blender to liquify.
  7. return the sauce to the pan and add the whipping cream
  8. add raw chicken to sauce. Cook on low temp until chicken is cooked – about an hour

NB – do not make this in a cast iron pan as there is some kind of nasty interaction between the pan and the tomatoes.

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Published in: on November 11, 2009 at 3:13 pm  Comments (3)  
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3 CommentsLeave a comment

  1. Um, wow. That is A LOT of sauce! And it’s such a beautiful colour, too! I will be bookmarking this for future reference. Thanks for posting it!

  2. You started to lose me at a cup of oil and you lost me at a litre of whipping cream. 🙂 Although I’m guessing it makes quite a lot. You didn’t say how much chicken or how many servings.

    • I was never really told how many servings. I know that we probably get 12-15 servings out of this. You need the oil to cook the onions – 5 large onions is a lot of onion. I was given the recipe by one of my former co-workers. It was a family recipe. I used probably 3-4 pounds of cut up chicken.


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