Butter Chicken (Indian Chicken in Tomato Cream Sauce)

A rotisserie chicken stands in quite well for the original tandoori chicken in this version of the simple north Indian dish. In just a few[ simple steps with a handful of spices, an ordinary chicken become an exotic, family-pleasing meal with a richly spiced sauce that melds right into the chicken. The dish is done when the meat is ? as Indian cookbook author Julie Sahni describes it ? "meltingly tender." Serve with spinach, quickly cooked in oil and garlic to complete the meal.]

Total Time:
35 min
Prep:
5 min
Cook:
30 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Spice Blend:
  • 1 tablespoon garam masala seasoning
  • 1 1/2 teaspoons ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne
  • Sauce:
  • 3 tablespoons butter
  • 1 large onion, chopped (about 1 cup)
  • 2 teaspoons jarred minced garlic
  • 1 tablespoon tomato paste
  • 1 (15-ounce) can tomato sauce
  • 1 (14 1/2-ounce) can diced tomatoes in juice
  • 1 skinless rotisserie chicken, boned out and pulled into 1 1/2 by 1/2-inch chunks
  • 1 (10-ounce) box frozen peas, placed in a colander and run under hot water to thaw
  • 1/3 cup heavy whipping cream
  • Hot basmati rice, for serving
  • Pita bread, warmed according to package directions, for serving
Directions

To make the spice blend: Stir the ingredients together in a small bowl and set aside.

To make the sauce: Melt the butter in a 12-inch nonstick skillet over medium heat. Add the onion and cook, stirring frequently, until the pieces just begin to turn gold, about 5 minutes. Add the garlic, tomato paste and spice blend, and cook for 1 minute, stirring constantly to prevent burning. The spices will be fragrant. Add the tomato sauce and diced tomatoes and stir will. Add the chicken pieces, spoon the sauce over the top and bring to a simmer. Turn the heat to low and cook, uncovered, until the chicken is warmed through and the sauce is flavorful, about 10 minutes. Stir frequently. Remove the chicken to a serving dish and cover to keep warm.

Shake any excess water from the peas. Add the peas and cream to the sauce in the pan, stir well and heat through. Do not boil. Spoon the sauce over the chicken. Serve with rice and warmed pita bread.

Variation: If you prefer shreds of chicken to whole pieces, remove the skin from the chicken and pull the meat into large chunks by hand. Add to the pan along with the garlic, tomato paste and spice blend. Cook for 3 minutes and then add the tomato sauce and continue with the recipe. Serve over basmati rice.


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4.5 114
This is the first time I have ever tried to make butter chicken, and I was sorely disappointed. This does not taste like any butter chicken I have ever had! I suspected this wasn't going to go well when I looked at the ingredients. I was suspicious of the 3 different forms of tomato and the short list of spices, but it seemed like an easy recipe to follow for a first attempt by someone who has never tried Indian cooking before, so I tried it. First of all, the sauce came out red. Red! Who's ever heard of a red butter chicken? No one, that's who. It was runny, of course, probably because the cooking time is too short to deal with all the water in the diced tomatoes, and the flavour was weak. And what is with the peas? Never seen peas in butter chicken either. It does, technically, taste good, if you can get your mind past the fact that it isn't butter chicken. This is basically chicken and rice with mildly spicy tomato sauce. item not reviewed by moderator and published
this recipe is wimpy to say the most for it. Jarred garlic? and little dabs of ingredients except for ginger. not enough butter, cream, coconut milk, blah item not reviewed by moderator and published
Pretty good, but because I like my curry stronger, I made the following changes: doubled all the spices, except for the garlic (3x) and curry powder (2.5x), used fresh ginger, added the chicken in with the garlic and another few tablespoons of butter to give it a chance to soak some of the flavors. I never took the chicken out of the sauce, and I skipped the peas because I didn't have them. I also eyeballed the cream. With those changes it wasn't bland and was a pretty acceptable way to use the roast chicken i had from the night before. item not reviewed by moderator and published
I doubled the spice blend (this addresses the blandness) and used 3-4 lbs of boneless, skinless chicken thighs instead of precooked rotisserie chicken and did not use any cream. It was fantastic served over fennel basmati rice! item not reviewed by moderator and published
I baked two Corning hens and then pulled them apart for the chicken pieces, and I used 8 oz of sour cream instead of the boring heavy cream. It came out absolutely delicious, and I will be using this recipe for years to come. item not reviewed by moderator and published
Bland...not worth the effort item not reviewed by moderator and published
Not restaurant quality. There are not enough spices. The rotisserie chicken ruins it. item not reviewed by moderator and published
Not as buttery as my local Indian restaurant. I agree with a previous rater regarding the fresh ginger which I used in my version. item not reviewed by moderator and published
Pita bread is Arabic, naan bread is Indian. You would serve naan bread with butter chicken, not pita. Giving this recipe a rating of 1 star because the chef should know the difference. item not reviewed by moderator and published
This dish was one of the best meals I've ever made! It tastes just like the butter chicken my boyfriend and I order for take out. I did make a couple adjustments from recommendations from other reviewers. I used 6 tbsp of butter, and only 1/4 tsp of cinnamon, since there's cinnamon in the garam masala, it really doesn't need more. I was able to find the garam masala easily in my grocery store as McCormick makes it as part of their gourmet collection. I also added 1/4 tsp of curry powder, since i omitted half the cinnamon and omitted the peas because I didn't have any. I used greek yogurt instead of the cream as others suggested. Next time I think i'll try the cream because the sauce wasn't as creamy as regular butter chicken and was a dark red color instead of the pink that i'm used to. I will also drain the can of tomatoes next time to make the sauce thicker.This was so so easy! Now that I have the garam masala on hand I will be making this dish on the regular. I served this with rice and garlic naan and my boyfriend and I loved it! If you like butter chicken, you will love this recipe!! item not reviewed by moderator and published
My husband talked me into going to an Indian buffet a few years ago - my first venture into Indian food - where I first had Butter Chicken, and after that I was hooked. This is the first recipe I found and the only one I use. The flavor is unbelieveable, with heat but not too spicy. I leave out the peas because I don't like them and it gives the dish a different flavor. When guests try this at my house they always ask for the recipe. Garam Masala is sold at gourmet food markets and farmers markets. If you like in eastern Pennsylvania, they sell it at Reading China and Glass. item not reviewed by moderator and published
Good recipe, and we really enjoyed it - but something, don't know exactly what, just isn't perfect... Here are my tweaks, all of which worked out very nicely: 1) Used 5 TBS butter - great 2) Substituted 7oz greek yogurt for cream - great (I think this cuts down tomato flavor a bit) - great 3) Eliminated the tomato paste - great 4) Grated fresh (frozen) ginger instead of dry ground ginger - mmm, much better 5) Used half the cinnamon it calls for - great (could even use slightly less?) 6) Used cubed raw chicken tenderloins and just cooked it in the sauce... - awesome and easy. item not reviewed by moderator and published
There's too much tomato and too little Indian flavor. It's a little like Italian spaghetti sauce with chicken. item not reviewed by moderator and published
I agree that it should have a little more butter, probably 5 Tbsp or so. I also used yogurt in place of cream, and recommend it that way (and i used a little more than called for as well.) I also used boneless skinless chicken breast, and either recommend using the rotisserie chicken, or what i did was cook the chicken breast in a skillet on low-med heat, covered, after i dredged them in a yogurt/olive oil mixture, then shredded the meat and put it in the pan with the onions to lightly brown and crisp before adding the garlic, etc. A little more work, but nearly authentic tasting. Also, I'd cut back a little on the peas and add in other vegetables. Overall a pretty delicious dish, although the flavors need more time to cook together, and i recommend letting it cook longer (up to an hour or more) before adding the cream/yogurt. item not reviewed by moderator and published
I highly recommend this recipe! I used a rotisserie chicken from publix and it was wonderful. I was very doubtful and almost bought raw chicken breast as others had done but being that I was running low on time I decided to go with the rotisserie chicken and I was very impressed. The rotisserie chicken definitely adds to the flavor and texture. Don't try and take the chicken out as the receipe suggests...there's no need and it really makes it much more complicated than is necessary. I did add quite a bit more butter and a little more garam masala and cayenne pepper than it calls for. I have an Indian friend and she suggested that I add approximately 8 tablespoons of butter rather than the 3 that it called for. My husband was highly impressed. We take turns cooking and his only question was "How am I going to top this tomorrow night?!" LOL item not reviewed by moderator and published
Ok, perhaps I shouldn't comment b/c I did change the recipe up a little, I used 2 pounds of boneless skinless chicken thighs and cut them into large chunks,browned them first,removed them from a pot and used that same pot to create the sauce - and instead of separate tomato sauce and diced tomatoes, I just used a larger box of diced tomatoes...the step that was very different was that I used an immersion blender to blend the sauce and make it smooth - this made the sauce similar to what you get in many Indian restaurants. But the main components, i.e. the spices, and listed items are perfect in making a flavorful and delicious dish. So easy to make, I'll probably stop ordering take out Indian. item not reviewed by moderator and published
We all loved this dish. Big fans of Indian food and this was perfect (followed spice amounts exactly). I did shred the chicken, but next time would prefer cubed. Perfect with a bit of rice and some naan. item not reviewed by moderator and published
This recipe has become one of my favorites to make (good thing, since my honey requests it fairly often), especially when I'm short on time and/or money. I usually add a chopped jalapeno in with the onions to give it even more kick! LOVE IT!! item not reviewed by moderator and published
I loved this recipe. I just chopped up some chicken breasts and flavored with onion powder and garlic before I sauteed it. Otherwise followed the recipe. Makes a lot! Oh, I just used curry powder in place of garam masala. From the recipes I have seen it seems to be similar. item not reviewed by moderator and published
I too added an extra can of sauce, plus some hot curry powder, red peppers, baby corn and used Purdue short cuts.....real easy! item not reviewed by moderator and published
This recipe was awesome! If I were to change anything, I would double the sauce. Overall, it was delicious and easy to make! item not reviewed by moderator and published
I made this exactly as directed. My only confusion was the garam masala seasoning - I couldn't find it anywhere. I considered asking my neighborhood Indian restaurant for it, but ended up Googling it and there are several recipes for the spice blend - very easy to make! item not reviewed by moderator and published
This a pretty good recipe, but if you want the REALLY authentic Butter Chicken the exact way they make it in the restaurants, go to this site. He shows a video on how to make it, it's the best stuff I've ever had. http://www.youtube.com/watch?v=tD9O-L2Xvzo item not reviewed by moderator and published
I made this for my daughter and her college roommate. They loved it! It has since been a recipe shared around the family and well loved. I didn't have the g. marsala and substituted a good quality prepared curry powder. I lived in India for a while and loved the food. This isn't it exactly but it is a delicious family meal. item not reviewed by moderator and published
I didn't have quite the same ingredients (I cooked up some chicken while making the sauce), but it was easy to tweak and tastes delicious. I think next time I'll try a crock pot version to make the chicken really tender. If you like Indian food, try this! item not reviewed by moderator and published
I prepared this for a family from India. Everyone had seconds and nothing left but the empty plates. item not reviewed by moderator and published
After finding this recipe, I was eager to make it but found it difficult to find the garam masala seasoning. Since I work in Silicon Valley, I was going to ask one of my coworkers to pick some up when they go to the Indian market. I ended up finding it at a farmer's market, however. I would think it would be difficult for a lot of people to find the seasoning depending on where they live. Anywho, I finally made it last night with a Costco chicken. It was very simple to make and the results were very satisfying. Not so much like the butter chicken I eat at all the Indian restaurants, but a great Indian dish nonetheless. My bf doesn't like chicken so much and doesn't care for Indian food, but he said it was delicious. I like spicy food so the little "kick" was ok for me, I would think it would be a little too spicy for most. item not reviewed by moderator and published
My husband and I enjoy eating at Indian restaurants, but have wanted to try to cook some of the foods we've come to love. This recipe tastes very much like the one at our local restaurant. I went with Naan though instead of pita to get a slightly more authentic taste. item not reviewed by moderator and published
This was my first time attempting to make "murga makhanwala" also known as, butter chicken. Me and my wife tremendously enjoyed this recipe however we did make a few changes. We omitted the ground ginger because we did not have any at the time. We also followed the suggestions of a previous reviewer and did not use as much cinnamon. Instead of using a rotisserie chicken we cubed raw chicken breast and let it cook in the tomato base. I urge anyone who likes butter chicken to try this recipe - it's easy, fast and delicious! item not reviewed by moderator and published
I made this dish for my finicky family and everyone loved it. It tasted just like the butter chicken we had at a local restaurant. Double the masala and use about half the recommended amount of cinnamon and it will come out divine item not reviewed by moderator and published
We make this all the time, totally hooked! I add more veggies, less chicken and sub non-fat plain yogurt for the heavy whipping cream and it tastes great! item not reviewed by moderator and published
This chicken recipe doesn't taste or look anything like Butter Chicken that you would find in a restaurant. Too much Garam Masala. item not reviewed by moderator and published
I made this recipe last night and usually I don't hear much from my husband about how food tastes, but this recipe he said was really good! I also have to agree and the spices and flavors are just right. Great way to use leftover rotissere chicken. item not reviewed by moderator and published
My fiance grades my food every night I cook for fun. This one got a AAA+. item not reviewed by moderator and published
This was really easy to make and tasted fantastic. My husband even loved it who is the most difficult person in the world to please normally. I will be forwarding this recipe onto all of my friends and family. item not reviewed by moderator and published
This is one of the best chicken dishes I have ever made. Easy to make, and my guests wanted more, more, more. I had made this a couple of years ago but couldn't find the recipe. I'm so glad I was able to locate it again here on the Food Network. item not reviewed by moderator and published
This is SO good and so easy! It is restaurant quality. item not reviewed by moderator and published
I love this recipe! I was having a hard time finding a recipe that would fill my curry cravings and this one did the trick! It makes a TON, the leftovers are great too! item not reviewed by moderator and published
I used two extra tablespoons of butter after reading some of the reviews and chicken breast instead of a rotisserie chicken. This dish was wonderful and everyone had a second helping. The spices definitely make the recipe, which is truly easy and quick. Hard to believe such a flavorful dish only takes a few minutes. It's got a chunkier texture that tikka masala but tastes like a close cousin. This one's a keeper. item not reviewed by moderator and published
This really was an excellent recipe. We're frequent diners at the local indian restaurant. With tweaking this was fantastic and pretty close to the Tikka Masala we'd get at our fav restaurant. Like others, I substituted yogurt for the cream. I needed to double the recipe for a crowd. I ended up needing a little more of the spice mixture and the yogurt. At first the tomato was a little overpowering. Definitely a five star recipe. item not reviewed by moderator and published
Do not be afraid to use yogurt instead of the cream. Greek yogurt is especially good and easily available. I also used cooked leftover lamb and another night tender leftover pot roast with equally good results. Also to the homemaker who complained about the cost of "garam masala". It is not one spice but rather a combination of spices you already have on your shelf. you can make your own when needed. ***** item not reviewed by moderator and published
A good recipie! Was fast and easy to make, and not spicy like alot of traditional Indian food. Definately going to make this again! item not reviewed by moderator and published
You have done a good job, this is my favorite recipe. Please bring more Indian recipes like Daal Makhni, etc. Thanks! item not reviewed by moderator and published
My sons wanted Indian food for dinner, but I didn't want to eat out. They enjoyed this dish w/ basmati rice. I think the tomato paste flavor is too strong. Also, you can't remove the chicken before adding cream/peas if using diced chicken. Be sure to use a large skillet. item not reviewed by moderator and published
and it was even better than the first batch! Very easy to control the spice (I like it hot) and so tasty. item not reviewed by moderator and published
This was so easy and tasty. Used it with Emeril's Grilled Tandoori chicken and they paired perfectly. item not reviewed by moderator and published
that was good!!! item not reviewed by moderator and published
Loved this! Simple and yummy. Even the kids enjoyed this. I served it over noodles instead of the rice, and we had a great evening. item not reviewed by moderator and published
My kids love this stuff. I have even gotten my wife to eat Indian Cuisine!! item not reviewed by moderator and published
Very tasty dish. item not reviewed by moderator and published
I couldnt get any garam masala in my area but mixed together my own recipe, also I used fresh garlic and brown basmati rice. Even with my preferred changes I enjoyed your recipe very much. item not reviewed by moderator and published
my kids love this dish. i have removed the cayenne pepper to make it more kids friendly, but it doesn't affect the overall taste item not reviewed by moderator and published
This was my first attempt at Indian cooking - and the dish was a real hit. It was served as part of an Indian themed dinner party, and there have been several requests for the recipe. Like other reviewers, I substituted yogurt for cream. I made the base several hours ahead of time to allow the flavors to mingle (and to cut down on my prep time). I heated it up and added the peas and yogurt just before serving. Easy, tasty dish - it's also great for left-over lunches! item not reviewed by moderator and published
I've made this a few times for people and everyone seems to love it, but something about it seems to be off. My old roomate's mom made the best butter chicken I've ever had and it didn't have as strong of a tomatoe base. Unfortunately, my family is from South India and doesn't make this North Indian recipe, so I'm at a loss as to what needs to be tweeked. For what it is, though, this recipe is pretty darn good and satisfies my craving for home cooking. item not reviewed by moderator and published
i think that this recipe comes pretty close to butter chicken that i'm used to, but there were couple key things i wanted to add that we did. one, we added probably 3 more tablespoons of butter; two, we cooked the tomato mixture for much longer than 5 minutes....the tomatoes needed to cook down. then we actually blended it to give it the smoother texture i'm accustomed to. lastly, the recipe never tells you when to add the cream, which is what we did last. i actually think it needed more butter. also, we just baked some chicken breasts really slowly in the oven and added them, instead of the rotisserie chicken. item not reviewed by moderator and published
This was my first attempt at cooking an Indian dish and I was so pleased with the result. I doubled the recipe for a dinner party of 8, although I only used the one (large) rotisserie chicken (from Costco). I made the tomato base earlier in the day, then reheated closer to dinner time, added the chicken to simmer for a couple of minutes and just before serving added yogurt (instead of cream) and peas. The fragrance alone is worth making this dish - what a treat for the senses! Be sure to cook the onions as long as the recipe calls for. A fast, simple and exciting meal. item not reviewed by moderator and published
I did not have garam marsala so I used Madras curry. I also substituted plain yogurt for the cream, and toasted pita for the nan bread. It's a fragrant, delicious dish and I have made it several times. item not reviewed by moderator and published
This was good. I substituted 1/3 c. of plain yogurt for the cream and I used boneless chicken breasts which may not have had the flavor of the roasted chicken. I didn't use basmati as my daughter doesn't like the taste. It was good. Quite good flavor in the sauce. item not reviewed by moderator and published
We served this to my mother-in-law and she just loved it. She's a curry fanatic and thought this one tasted like the curries in the restaurants. We used plain yogurt in place of the heavy cream. item not reviewed by moderator and published
So easy to make and it just melts in your mouth. Pair it up with basmati rice and some naan. It's a winner! item not reviewed by moderator and published
Don't waste a perfectly good chicken on this dish. Make something else!! item not reviewed by moderator and published
For some reason, Sara's recipes don't usually turn out for me (my fault, not hers), but this is probably one of the best recipes of the hundreds I've tried off of the Food Network. I served it with brown basamati rice and homemade chappatis. My seven-year-old ate two servings and a good portion of a third. After he finished his first plateful, he excused himself, went into the kitchen and brought back spoons so we could get all the sauce off our plates and not waste a drop. I had made the dish several hours earlier and reheated it in the microwave when it was time to eat. I was afraid that the reheating would toughen the chicken, but it was still like butter. The sauce was a little bit thinner due to the lid being on the casserole, but that was probably a good thing as it was incredibly rich. Thank you Sara!!! item not reviewed by moderator and published
This butter chicken earned rave reviews from my family and boyfriend- a much better recipe than ones I've tried before- it's very authentic tasting. item not reviewed by moderator and published
This was amazingly quick to make. I did not use the peas but added a pack of frozen spinach (cooked in the microwave) to the pot before serving. A hot hearty meal with no effort. item not reviewed by moderator and published
and it tastes as if you have worked on it for hours. item not reviewed by moderator and published
This was a simple recipe that turned out pretty well. I found it needed more garam masala and adjusted the seasoning accordingly. My boyfriend came home starving and could smell it cooking as he walked up the stairs, he said he hoped the smell was coming from our kitchen (so it must have smelled great). item not reviewed by moderator and published
Let me give credit where credit is due: this is a wonderful dish! It is absolutely delicious. Even the use of rotisserie chicken, which I thought might lessen the quality of flavor, lent itself well to the dish. I do agree with those who say the dish might be a little heavy on the tomato flavor. I'm not quite sure how to compensate. Maybe it's because I used half and half instead of the heavy whipping cream? Other than that, a delight for the taste buds. Note: I served a Shiraz with this dish, which complemented the spice nicely. item not reviewed by moderator and published
This is a super simple dinner and takes no time at all. It has now become a regular meal in my household. Its a great dish to impress! item not reviewed by moderator and published
This is one of the easiest, quickest AND better tasting Indian dishes. I like that this dish was not made with heavy amounts of cream, and the tomato sauce gives it a wonderful flavor as well as a healthier twist. We love it. Made twice already. Follow directions on this on to the T - for best results! item not reviewed by moderator and published
I used uncooked chicken breast instead of rotisserie chicken. I added it with the garlic and seasonings, let it brown for several minutes, and then added the tomatoes. Let it cook a bit longer than the recipe stated, and in the end my chicken was tender and delicious. This was a bit more tomato-flavored than the butter chicken at my favorite restaurant, so I might cut down on the tomatoes/sauce next time. However, the seasonings were exactly what I remember from the best butter chicken I've ever had. We've just moved from Toronto, where there was great Indian food, to a small town where there's none--it's nice to know I can get my favorite dishes at home! item not reviewed by moderator and published
I loved the flavor of this recipe, but I used a large rotisserie chicken, and it was more like a chicken salad than chicken + sauce--I stuffed it in pitas for yummy sandwiches instead of serving over rice. item not reviewed by moderator and published
Fast and easy. Great idea using rotisserie chicken. item not reviewed by moderator and published
This was so easy and delicious, my husband actually used the words "restaurant quality" This is a must try!! This will stay in my recipe box! item not reviewed by moderator and published
Spicy, but not hot. . and the cream mellowed out the bite of the tomatos just perfectly. I used chicken breasts, but I can see how it would be better with shredded chicken. I'll definitely make this again, I really liked it. Served it with flatbread brushed with olive oil, salt and onion powder and crisped in the oven. Yum! item not reviewed by moderator and published
This recipe sounded a lot like something my Indian neighbor used to make so I thought I'd give it a try. I tweaked the recipe a bit, cooking skinned chicken thighs in the sauce instead of using an already-cooked chicken, and adding yogurt (per other reviewers) instead of heavy cream. The result was delicious! item not reviewed by moderator and published
This dish I believe can please any palette, from the picky eatter to taste buds that have an ethnic kick. It has the flavors and aromas of the east, and ingredients that westerners are all to familar with (chicken, peas, tomatoes, and cream). I can't wait to make this again for my friends, especially my friends from Pakistan. item not reviewed by moderator and published
This is an excellent recipe. I felt that it called for too much ginger, but the blend of spices with the hint of cayenne pepper makes for a very ethnic flavor. The only problem I had with it is that I couldn't locate the seasoning garama masala. But it was fine without it. item not reviewed by moderator and published
This was really good!! My company loved it!! It was really, fast and simple to make. item not reviewed by moderator and published
This recipe was awsome!! I make it with tender poached chicken and it comes out excellent. If only I can figure out how to make naan. item not reviewed by moderator and published
This was an easy and great meal. I made dinner in less than an hour and it was delicious! I recommend shredding the chicken into smaller pieces if you prefer not to have big chucks of chicken. This dish is great with basmati rice, naan and I made Alton Brown's Indian rice pudding for dessert. I am definately making this meal again! item not reviewed by moderator and published
this was so easy!The flavors were very close to what we have at our favorite Indian restaurant. item not reviewed by moderator and published
Based on the ingredients, I thought this would be one of those recipes that was just so-so - too tomatoey, under-spiced. But it was really good and it got better as it rested for a while. Worth it! item not reviewed by moderator and published
Good flavor. I added more cayenne and some yogurt to cut the cream. My family loved it. item not reviewed by moderator and published
Excellent! item not reviewed by moderator and published
I too was looking for a chicken tikka masala recipe when I found this recipe. I'm sold - it was very easy and quick, a great one-pan dinner. I'm absolutely adding this into the rotation of weeknight dinners. I made this dish (with more diced tomatoes and less sauce) three days ago. I've eaten it for dinner and lunch since, and I'm not sick of it. That's the best compliment I can give! item not reviewed by moderator and published
I cook my own chicken to use in this and I tweak the recipe a bit, but it turns out EXACTLY like my favorite Indian Restuarants Tikka Masala!! item not reviewed by moderator and published
This recipe was simple to follow and the end result was wonderful. The only minor change I made was to add half the peas to the chicken & sauce and the other half to the basmati rice. item not reviewed by moderator and published
Simply Awesome. Next time I am going to use slightly less cinnamon item not reviewed by moderator and published
One of my favorite dishes at Indian restaurants, and so happy I can make at home - so easy! I shredded the chicken, and turned out great - lasted several meals. item not reviewed by moderator and published
Whoever thought of making Indian food this way should be given an award. If you only have 30 minutes, this is as good as it gets. item not reviewed by moderator and published
I actually baked some chicken breasts and cut them for this and it was delicous. Tasted very authentic. item not reviewed by moderator and published
I didn't have garam massala seasoning so I substituted ground coriander instead. Came out fantastic nonetheless. This dish makes feeding oneself a spiritual experience! Definitely try this. Easy to make as well. item not reviewed by moderator and published
I don't consider myself a very experienced cook, but this recipe was simple to make, and turned out very well. My husband ate it for dinner, and twice the next day! A great one to try... item not reviewed by moderator and published
I don't think this tasted like the indian dish of tikka masala at the restaurant. But this tasted pretty good and was very easy to make. Took no time at all and I had pretty much all the ingredients at home, except for the rotiserrie chicken. item not reviewed by moderator and published
Husband and I enjoyed the flavors. Delicious! item not reviewed by moderator and published
I didn't think this was quite as good as what I got at an Indian restaurant, but still very good. item not reviewed by moderator and published
This recipe makes a terrific meal. I've made this meal several times and it has been a great hit every time. Cleaning the meat from the rotissere chicken is rather time consuming. I wonder if using fresh chicken in the crockpot would also work? item not reviewed by moderator and published
Try this if you aren't really an Indian food fan. Tomato sauce with an Indian influence, something you probably haven't tried before. And easy enough that my wife (who hates to cook) served this at a women's club meeting and they LOVED it! item not reviewed by moderator and published
This dish turned out well. The tomato base was a bit too tangy, but I toned it down by adding a bit of brown sugar. It makes a LOT of sauce so make sure you either double the amount of chicken or have pita/nan bread to mop it all up. I'm definately making this again! item not reviewed by moderator and published
This was by far the easiest Indian dish I have ever made. I did leave out the cayenne, as the garam masala made it spicy enough, and left out the diced tomatoes as well ( just didn't have them on hand!) Still turned out wonderfully! item not reviewed by moderator and published
Sorry, CORNISH hens. Brain got too far ahead of fingers, LOL! item not reviewed by moderator and published
People like you are why you can't count on looking at how many stars a recipe has - you have to read to see if there are reviewers like this and take that into account. Frustrating. item not reviewed by moderator and published
You don't have to read through the reviews to figure out this recipe is bad. Just look at the ingredient list. This is the worst butter chicken recipe I've seen, I don't need to try it to know it's not going to taste good. Rotisserie chicken? no ginger? jarred garlic? and served with Arabic pita bread? The latter alone should indicate this recipe is a pathetic attempt, and showcases the chef's inexperience at cooking ethnic foods. item not reviewed by moderator and published

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