Wednesday, December 16, 2009

Butter Chicken

Apparently, butter chicken was actually invented in England. So butter chicken is really Canada's equivalent of Chinese sweet and sour chicken balls.

I think England got the tastier fusion/import. But really, you'd think that England would've perfected the deep-frying part. Does a deep fried curry exist?

Butter Chicken
  • 1/4 cup oil
  • 6 boneless, skinless chicken breasts, cut into large chunks
  • 1/4 cup butter
  • 2 tsp garam masala
  • 2 tsp sweet paprika
  • 2 tsp ground coriander
  • 1 tsp chili powder (more or less to taste)
  • 1 cinnamon stick
  • 3 cardamom pods, lightly bruised
  • 1 tbsp minced ginger
  • 1 can crushed tomatoes
  • 1 tbsp sugar
  • 1 cup cream
  • 1 tbsp lemon juice
  1. Heat oil at medium, brown chicken in batches and set aside.
  2. Reduce heat and add butter.
  3. Add the garam masala, paprika, coriander, chili powder, cinnamon cardamom and ginger. Stir for 30-60 seconds until fragrant.
  4. Add back chicken and stir to coat in spice mixture.
  5. Add crushed tomatoes and sugar. Simmer for 20 minutes, stirring occasionally.
  6. Add the cream and lemon juice and simmer for 5 minutes.
Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen


  1. Looks good, I think Amanda and I should try this instead of the PC bottle. Can you make the sauce separate to keep?

  2. I guess you could, technically, however: you are cooking with butter and no preservatives; I think the documented method would give you better flavour (i.e., chicken is coated and fried a bit with butter and spices before tomato mixture is added).

  3. Hey Dan, thanks for stopping by and for the lovely thought...I hope you will grill tonight itself....butter chicken looks check out my easier version of butter chicken which I make often.


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