19 January 2006 ~ 10 Comments

Butter Chicken Recipe

After trying many different versions of Butter Chicken, both homemade and from various restaurants, I invented this recipe and have since found it to be a favorite among those who have tried it. Although from what I have read, it is not authentic, it is really tasty!  I recently made an authentic Indian Butter Chicken, and to be honest, I prefer this recipe.  It’s good, quick to prepare and simple.  Feel free to experiment with the spices to find the perfect combination. If you like spicy foods, try adding some chilis. I am still experimenting with it, but here it is in a nutshell:

Catherine’s Butter Chicken (Serves 4)

8 boneless, skinless chicken thighs, or 4 breasts (or comibination of both) cut into pieces

2 TBSP. butter or margarine

1 large onion, chopped

4 cloves garlic, minced

1 tsp. cinnamon

1 tsp. curry powder

1 tsp. cardamom

1 tsp. cumin

1 tsp. coriander

1 tsp. ginger, minced

1 tin tomato paste

3 Cups water

1 TBSP. brown sugar

2 packets oxo, or chicken stock

1 Cup sour cream

1/2 bunch fresh cilantro, stems removed

Saute the chicken, onions and garlic in the butter, to lightly brown the chicken.  Add the spices and cook for about 2 minutes.  Add water, stock, tomato paste and sugar.  Cook on medium heat for about 1/2 hour to allow some of the water to evaporate.  When much of the water has boiled off, and broth is thickened, add sour cream and cilantro.  Serve with Basmati rice or Peas Pulao, Naan bread and Pappadams.

10 Responses to “Butter Chicken Recipe”

  1. Kathryn Rahman 5 March 2006 at 10:59 am Permalink

    Yum..butter chicken. I have also found that my own recipes are better than the authentic ones, and this one is great too. Thanks

  2. Lloyd 12 September 2008 at 1:18 am Permalink

    Interesting recipe Catherine. Yea, it may not be so authentic. But i’m gonna try this out. Have you considering marinading the chicken, that could help. Check out some of Best Butter Chicken Recipes on my squidoo lens

  3. Shawn 29 May 2009 at 2:47 pm Permalink

    This was wonderful Catherine! Very fragrant and fresh. Flavorfull but not as rich as other recepies, which is fantastic. Thanks for sharing!

  4. Shannon Harper 12 April 2010 at 9:06 am Permalink

    My partner and I cooked this recipe for our dinner at the weekend. The whole family liked it, I am going to be offering it frequently from now on, it certainly is good to get original suggestions for tasty recipes in addition to easy to understand ways to fix them. Appreciate your coming up with them.

  5. Norma Shipp 12 April 2010 at 10:30 am Permalink

    My husband and I made this recipe for our dinner last saturday. One and all loved it, I will be offering it regularly now, it truly is amazing to get outstanding suggestions for tasty recipes along with easy to understand methods to fix them. Thanks for supplying some.

  6. Tasha 13 September 2010 at 10:04 am Permalink

    How big of tin of tomato paste and if can you use liquid chicken stock instead of packets and how much?

  7. Catherine Robertson 13 September 2010 at 10:09 am Permalink

    Tasha – the tiny tins of tomato paste, I am not sure the size, they look to be about 1/3 cup – they are maybe about 3 ounces? And for the stock, just use your best judgement. If you are using it in place of water, then just measure out the same amount as water given (cannot recall off the top of my head) Does that help?

  8. Jay 6 September 2011 at 9:52 am Permalink

    Recipe looks great but would like to know if you could clarify the 2 pacs oxo, or chicken stock addition?

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