Butter Chicken (Indian Chicken in Tomato Cream Sauce)

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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!!

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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.

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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.

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There's too much tomato and too little Indian flavor. It's a little like Italian spaghetti sauce with chicken.

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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.

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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

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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.

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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.

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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!!

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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.