Ingredients
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1
-
-
1
-
1
-
1
-
2
-
3
-
4
-
1/2
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2
-
-
-
-
-
Directions
Butter Chicken,I have been making this recipe for several years and love the flavour and texture.,Fantastic mild flavored dish. My Indian husband said this was the best butter chicken I have made. I made one substitution- used ground cashews instead of almonds.I think next time I might double the spices in the yogurt marinade as per my personal preference. Thanks for sharing a great recipe!,Evelyn, this is a wonderful recipe for butter chicken, I made no changes to this recipe, except I did increase the garlic, my family loved this! this recipe is going into my favorites folder to make again! thanks so much for posting hon!…Kitten:)
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Steps
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1
Done
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With a Sharp Knife Make Regular Slits Through the Skin and Flesh of the Chicken Portions; Rub With Salt and Garam Masala, Then Sprinkle With the Lemon Juice; Grind the Green Chili, Ginger, Garlic and Cardamom to a Fine Paste; Mix This Paste With the Yoghurt, Paprika, Chili Powder and a Few Drops of Orange Food Coloring (optional); Place the Chicken and the Spice Mixture in a Large Bowl or Dish and Give a Good Swirl So the Pieces Are Evenly Coated, Cover and Set Aside (in the Fridge) For 4-5 Hours to Marinate; Remove the Chicken and Place on a Greased Baking Tray and Cook in a Preheated Oven (400f) For 45-50 Minutes, Turning as They Get Golden-Brown and Crisp; Brush the Portions With a Little Melted Butter Occasionally. |
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2
Done
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Melt the Unsalted Butter in a Saucepan and Saute Onion Until Just Starting to Brown, About 8-10 Minutes; Add Ground Almonds and Saute Until Lightly Toasted and Fragrant; Add the Remaining Marinade, Sour Cream and Heavy Cream; Gently Heat, Without Boiling For 5-6 Minutes; Pour the Sauce Over the Baked Chicken and Serve as a Main Dish With Naan Bread. |
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3
Done
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I Serve This With Steamed Basmati Rice (the Sauce Is Excellent) but Might Try a Pullau Next Time Cause This Deserves Something More Elaborate. |
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4
Done
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Note1: use Ultra-Thick, Greek Yoghurt For Both the Yoghurt and the Sour Cream Called For in This Recipe. There Are Different Fat Levels, I Like to Use the 2%. |
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5
Done
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Note2: I Really Don't Remember Where I Initially Came Across This Recipe - I Know I Tried Several Different Variations of Butter Chicken Till I Found This One and Pronounced It 'just Right' (to My Taste, Anyway). I Can Tell You Though That I Never Use the Food Colouring. I Prefer to Soak Some Saffron in a Tiny Bit of Warm Milk and Stir That in For Colour. May not Be Traditional, but That's My Way. |
