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Butter Chicken

This is two step recipe. You make tandoori chicken and you make the butter sauce seperately, and then mix together. Its easy to do, the longest step is making the tandoori chicken. The taste is worth the effort!

  • 1 Hour 30 Min Prep1 Hour 30 Min Cook
  • 12 Ingredients
  • Serves 4-6

Notes

*Ground Fenugreek can be found at Indian Grocers
*Tandoori paste can be found at most supermarkets
*If you don't have Ghee use a 50/50 mix of oil and butter instead

**Short on time?

Buy a BBQ chicken and remove flesh from the bone. Cut larger peices into large bite size pieces. Omit the yoghurt from the recipe. Instead add some ghee or oil to a frypan and fry the tandoori paste until fragrant. Add the chicken and fry until lightly browned. At the end of cooking add the lemon juice and mix well. Follow the rest of the recipe as usual.

**Have fresh tomatoes that you would like to use?

Skin and deseed 10 medium to large tomatoes. Puree and use in place of the tin of tomatoe puree. Depending on the sweetness of the fresh tomato you can often omit the honey. I suggest tasting the sauce for sweetness before adding honey.

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» Top Wine Matches For This Recipe

Angus Hughson

Chardonnay, Pinot Noir and Other Whites are the best wines to pair with Butter Chicken.

 
 

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