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Butter Chicken

Butter Chicken
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Butter Chicken Recipe, How To Make Butter Chicken Recipe

This creamy butter chicken is great for those with a low tolerance to lactose as it uses Coconut Milk instead of cream. The coconut really lifts the dish and gives it a Fijian touch.

About Recipe

How to make Butter Chicken

(1 ratings)
1 reviews so far
Prep time
15 mins
Cook time
30 mins
Total time
45 mins
Butter Chicken
Author : Vahchef
Main Ingredient : Chicken
Servings : 0 persons
Published date : November 18, 2016

Ingredients used in Butter Chicken
• Butter - melted - 70 grams.
• Ripe tomato - chopped - 1 numbers.
• Rice bran or vegetable oil - 2 tablespoons.
• Chilli powder - 2 teaspoons.
• Garam masala - 1 teaspoons.
• Ground coriander - 1 tablespoons.
• Cumin seeds - lightly crushed - 1/2 teaspoons.
• Green cardamom pods - lightly crushed - 6 numbers.
• Garlic cloves - minced - 2 numbers.
• Fresh ginger - shredded - 1 teaspoons.
• Brown onion - chopped coarsely - 1 numbers.
• Chicken thighs - skinned, boned, trimmed and cut into 2cm pieces - 600 grams.
• Coconut milk (1 can) - 270 ml.
• Water - 1 cup.
• Tomato sauce / ketchup - 1/2 tablespoons.
• Salt - to taste.
• Fresh coriander for garnish - .

Step 1: Coat chicken in half the garlic and half the ginger, 1tsp chilli powder and pinch salt. Step 2: Heat large frypan over high heat. Add 1 tbsp oil and when hot add the chicken and stir-fry for 3 minutes or until golden. Transfer to plate put aside. Step 3: Allow pan to cool to medium heat then add the remaining oil, cumin seeds, cardamom pods and onion and cook for 2-3 minutes stirring until onion softens. Step 4: Add the remaining garlic, ginger, chilli powder, coriander powder, tomatoes, garam masala and water and mix well. Place lid on pan and cook on slow simmer for a further 5 minutes, stirring regularly. Step 5: Remove from heat and allow to cool for 2 minutes. Add to blender together with coconut milk and melted butter and blend until creamy. Step 6: Return the blended mixture to the pan, add the chicken. Add tomato sauce/ketchup to bring to light orange colour and salt to taste. Heat for 3 minutes on medium. Serve topped with fresh coriander with rice and naan on the side.

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vahuser Posted on Fri Apr 19 2013

The coconut does make this better. Could add cashews in step 4 fore even more flavour.

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