INDIAN BUTTER CHICKEN (FROM THE SPICE AND HERB BIBLE)

Indian Butter Chicken (From the Spice and Herb Bible) image

This is a recipe I've used for several years now, taken from the Spice and Herb Bible. Amazing, is an understatement. The difficulty may lie in tracking down the ingredients, but it's worth all the effort. Enjoy! (note: preparation time does not include marinating time, i ground all the spices in a coffee mill/grinder)

Provided by mlao77

Categories Curries

Time 55m

Yield 1/2 cup, 6 serving(s)

Number Of Ingredients 28

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Ingredients

6 -7 chicken breast fillets (I also use some skinless thighs for DH)
3 tablespoons tandoori spice mix
1 1/2 cups plain yogurt
1 tablespoon butter or 1 tablespoon ghee
1 tablespoon cumin seed, ground
1 tablespoon freshly crushed garlic
6 tablespoons pureed onions (about 3 onions)
1 tablespoon medium heat curry powder
1 tablespoon tomato paste
2 teaspoons tomato sauce mixed with 1 tbsp brown sugar
1 tablespoon tomatoes or 1 tablespoon mango chutney
1 tablespoon ground almonds
2 teaspoons garam masala
1 tablespoon coriander leaves (cilantro leaves)
1 cup heavy cream
1 1/2 cups coconut milk
salt
2 1/2 teaspoons sweet paprika
1 teaspoon cumin seed, ground
1 teaspoon coriander seed
1/2 teaspoon ginger, ground
1/2 teaspoon cinnamon, quills ground
1/2 teaspoon fenugreek seeds, ground
1/2 black pepper, ground
1/4 teaspoon medium heat chili powder
1/4 teaspoon green cardamom seeds, ground
1/4 teaspoon caraway seed, all ground
2 brown cardamom pods, roughly ground in pestle with mortar

Steps:

Mix one half Tabdoori spice blend with yogurt and marinate chicken overnight.
Next day, grill the chicken while preparing the sauce as follows.
In a pan, melt butter, add ground cumin and stir fry 30 seconds.
Add garlic and onion, stir fry for 2-3 minutes.
Mix together remainder Tandoori spice blend with curry powder, tomato paste, tomato sauce, chutney, ground almonds and garam masala, then add to sauce.
Simmer a few minutes, then add cooked chicken (you may cut up chicken into smaller pieces, if desired), along with any remaining marinade and pan drippings.
Add coriander leaves, cream, coconut milk, and add salt to taste.
Simmer gently and allow to reduce a little.

Nutrition Facts : Calories 368, Fat 32.9, SaturatedFat 23.4, Cholesterol 67.4, Sodium 120.9, Carbohydrate 16.3, Fiber 3.3, Sugar 10, Protein 6.1

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Jana Alhassan

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I highly recommend this recipe to anyone who loves Indian food.

Tiana Sweet

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This recipe is a little time-consuming, but it's worth it. The end result is a delicious and authentic butter chicken.

sus sussy

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I love the combination of spices in this recipe. It gives the chicken a really unique and flavorful taste.

NABEEL D9

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This is my go-to recipe for butter chicken. It's always a crowd-pleaser.

Moni Omisore

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I've made this recipe several times and it always turns out great. I love the way the chicken and sauce come together.

henry ogaram

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This recipe is too complicated for me. I'm not a very experienced cook.

Amber Bouthayna

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The chicken was a little dry, but the sauce was delicious.

Steven Doe

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This is a great recipe for a weeknight meal. It's easy to make and the ingredients are easy to find.

Lisa Hernandez

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I made this last night and it was a hit with my family! The kids loved the sweet and tangy sauce.

Kasish jimma

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This is the best butter chicken recipe I've ever tried! The chicken was so tender and flavorful, and the sauce was rich and creamy. I will definitely be making this again.

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