Butter Chicken

butter chicken



I spotted this recipe on Almost Bourdain recently. I love butter chicken and have often eaten it out, but I have never made it at home. I’ve thought about it a lot of times. But every time I went looking for a recipe, I was either intimidated by the long ingredient list or found them all to be so different from one another that I didn’t know which one would be worth the time and ingredients and taste like I expected it to taste.

Now I’m no expert on Indian food (by any means!) and I’m sure this recipe isn’t perfectly authentic, but I do know what I like and we all really loved this dish and found it every bit as satisfying as any butter chicken we’ve eaten out! And it was a bonus that it was easy and didn’t have a long page of ingredients.

This recipe cooked up really quickly. It does need a few hours in the fridge to marinate but after that, it cooked up in about 25 minutes. We served it with basmati rice (I love Tilda brand!) and pappadums.

Adapted from Masterchef Magazine June issue via Almost Bourdain | Photo

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4 Comments

  1. Thank you, Paula.

  2. here is so many inspirations!
    have a nice time,
    Paula

  3. Glad you enjoyed it, Tim and I know it’s always a bonus when the kids enjoy it too! :)

  4. I made this last night…wonderful. I did substitute chicken breast for thighs. It was moist and delicious. The kids even ate seconds. There was plenty left over for a great lunch or two. Thanks!

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