Monday, October 4, 2010

Butter Chicken - My Way

Yes. I too, like so many have been gone for far too long. Let's just leave it at that. I apologize for not being here and now we are back. I am starting back with this recipe for  Butter Chicken  . We tried this some many months ago and never got around to posting it. This will be a new "Fall Favorite" for us. I did adapt my version from the recipe above and this one from  Tasty Kitchen to what I had on hand, and really liked the outcome. If you've never tried a version of Butter Chicken search around and try it. I guarantee you will surely love it.

I soaked mine in a buttermilk and spice solution first, like in the recipe from Tasty Kitchen's recipe. Not having any yogurt on hand, I substituted with the buttermilk.

Next I cooked the chicken until it was nicely browned.

Lastly I made the sauce and finished cooking the chicken in the sauce until cooked through.

Chicken Makhani 
Adapted from Allrecipes and Tasty Recipes


For the Marinade:
4 pieces boneless, skinless chicken thighs
2 cups buttermilk
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon cayenne pepper
¼ teaspoon ground coriander
¼ teaspoon cumin
¼ teaspoon cardamom
pinch of saffron

For the Sauce:
1 tablespoon oil
1 small onion, minced
2 tablespoons butter
2 teaspoons lemon juice
2 teaspoons ginger, finely grated
2 garlic cloves, minced into a paste
2 teaspoons garam masala, divided
1 bay leaf
1 can (14.5 oz. can) tomato sauce
1 can (14.5 oz. can) petite diced tomatoes
1 pint whipping cream
1 bunch chopped cilantro, to taste
Combine first 10 ingredients and marinate overnight.
Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute onion until soft and translucent. Stir in butter, lemon juice, ginger, garlic , 1 teaspoon garam masala, cumin and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce and diced tomatoes, and cook for 2 minutes, stirring frequently. Stir in cream. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside.

Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce.

Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.
Top with cilantro, if desired.
Serves 4.

Chicken Makhani-Butter Chicken

One of my new “fall favorite’s”. This full flavored Indian style chicken is sure to please your palate.

See Chicken Makhani-Butter Chicken on Key Ingredient.

Chicken Makhani-Butter Chicken on Foodista

This is definately a palate pleaser. I will be making this and trying out different versions of this dish thoughout these cooler, chilly months ahead.
Carla and Michael


  1. I'm glad your back...I totally understand needing a break. Smart thinking subing buttermilk for yogurt. I love Indian food.

  2. A very yummy chicken here for sure!

  3. This looks awesome! I can't wait to try it. Nice to see you back. I have been missing, just in and out!

  4. I have been wanting to make this for so long...but I keep making Chicken Tikka since I know my hubby loves it. I never knew I could use buttermilk in place of yogurt...THANKS for that tip!!!

  5. What a lovely version of butter chicken. I always love to visit here. The chutney is used as with lamb and pork chops in a next-to rather than on-top of way. I hope all is well. Blessings...Mary

  6. I have seen versions of this but never tried it. Yours looks so delicious. I am always looking for things my kids will like for dinner. I think they will really like this. I will definitely make it. Thanks:) Glad your back. Hope you are enjoying your new home.

  7. I'm glad to see you back to posting! I hope the break was full of rest! this butter chicken sounds fantastic. It's a dish I've always wanted to make!


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