Prep 15 mins
Cook 1 hr
With a lot of time and effort, I was able to coax this recipe from the owner of a local Indian restaurant. The restaurant is known for their Butter Chicken. They use a clay oven for cooking, most of us don't have that luxury and a barbeque will suffice. Some caution, this dish is extremely rich, use it for those special occasions.
- 1⁄4 lb melted butter
- 1 (20 ounce) can tomato sauce
- 2 teaspoons salt
- 1 teaspoon sugar
- 1⁄2 teaspoon white pepper
- 1 teaspoon dried parsley
- 1⁄4 liter whipping cream
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon ginger powder
- minced red chili peppers or green chili pepper (according to taste)
- minced ginger, sauted (according to taste)
- fresh cilantro
- chicken breasts marinated in tandoori paste (found in Indian markets or ethnic section)
- Cook marinated chicken on barbeque or oven.
- Cut into chunks once done.
- Melt the butter.
- Add in tomato sauce, salt, sugar, white pepper, parsley and whipping cream.
- Bring mixture to a boil, stirring often.
- Add water according to desired thickness.
- Mixture should not be runny or too thick- should be thick enough to coat a spoon.
- Add in garlic powder, chili pepper(s) and ginger powder, stir.
- Add chicken chunks to mixture.
- Stir in sauted ginger and fresh cilantro.
- These are optional ingredients, adjust use according to taste.
- Stir mixture until chicken is thoroughly coated.
- Remove from heat.
- Butter chicken is traditionally eaten with an Indian bread called'naan'.
- It can also be eaten on a bed of rice.
Though I posted the original recipe from the restaurant, I actually make changes when I cook this dish. I cut the chicken into chunks first, marinate them overnight and then cook them in the oven (if I do the chicken on the bbq, I keep the pieces whole). I also find that the dish is quite rich, so I substitute some or all of the whip cream with yoghurt. I use 1 green chilli pepper and for the water I usually only add 1 cup. I omit the sautéed ginger. Of course, everyone's taste is different, so adapt it to whatever you prefer......
This was a nice dish on its own but I felt like it needed some onions, more garlic and I found it a bit too salty. The flavour wasn't what I was looking for either.
My family loved this! I made the recipe as is and the only thing I would change is the noted amount of salt. Made it rather salty once everything was together. The chicken I bought from our local store already marinating in their own tandoori marinade. As for water, used only about 1/2 cup and about 1/4 tsp red chili peppers (wanted my kids to eat this dish too). Since I didn't have such a big can of tomato sauce, used about 16 ozs tomato sauce and the rest crushed tomatoes. I think I would also add a sauteed sliced onion and fresh garlic to this next time.