Butter Chicken

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Butter Chicken

Butter Chicken

This is quite simply nothing like any other Butter Chicken Recipe that I have ever had. Believe me when I claim that this is the best Butter Chicken Recipe I have eaten and if you like cinnamon, this is the one for you.It’s not hot at all but the flavours and sweetness are perfect. You can even see the silky smoothness of this food when you spoon it onto your plate.

I have to say that usually I prefer my curry hot – the  hotter the better in fact, but this Butter Chicken can be made and served with fresh Indian green chilli, this way I am happy – it certainly gives it a good kick!

I would challenge anyone to give me a recipe for Butter Chicken that can better this for the combination of flavours…  I’m always happy to try different ideas. This recipe is from a lovely woman called Manila Spoon. As you all know I take only the best curry recipes out there if they’re not my own – I think it’s nice to add other people’s creations to a blog for others to enjoy.

I never knew much about all the spices that are used in Indian cuisine, this is why, in the past, I could not cook a good curry. Now I have learned so much and tasted so many different curries, I can only now honestly say that I can make a good curry. Spices are the life of the curry.

So – this is a beautiful recipe – well done Manila Spoon

I think it’s only fair to credit the creator!

Let’s see how to make this wonderful dish:

Print Recipe
Butter Chicken
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Course
Cuisine Curry
Prep Time 25 minutes
Cook Time 45 minutes
Servings
portions
Ingredients
Course Main Course
Cuisine Curry
Prep Time 25 minutes
Cook Time 45 minutes
Servings
portions
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. In a deep pan on medium heat, add the butter. As soon as it melts add the spices and toss well for about 1min. Add the salt, then the sugar and cook for 1 more min.
  2. Now lower the heat and add the chicken pieces and toss in the spices for about 5 mins.
  3. Now add the tomato and then bring the heat back up to medium for about 40mins - stir from time to time.
  4. You should now have have a thick sauce.
  5. Now add the yoghurt, mix well and cook for 5mins. Add the lemon juice and then turn the heat off.
  6. Serve with a lovely bread of your choice or fluffy rice.
Recipe Notes

Traditionally you use fresh tomatoes but I prefer tinned ones and I don't purée them either. Enjoy

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4 Comments

  1. Vickie allen says:

    Hi there, lovely to meet you at the nail bar earlier your blog is amazing, gonna be trying out lots of your recipes.

    • Cook with Sally says:

      Hi Vicki it was nice to hear from you, thanks for visiting my blog. I knew you like it you can you can subscribe to my new recipe if you wish, I told all my friends about the new bar, and I will recommend you as a mobile hairdresser. Thank you

  2. Jo says:

    Beautiful xxx

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