Recipe by mn
"This is a recipe I have perfected over the years and passed onto many others. The sauce is perfect when creamy and not too thick or too thin. The level of salt and spices can be suited to your taste. Garam and tandoori masala can be found in the ethnic aisle of your grocery store."
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1 (15 ounce) can
1 1/2 pounds
skinless, boneless chicken breast, cut into bite-sized chunks
I originally submitted this recipe. I've been experimenting and have found a healthier low fat version that's just as delicious: 1/4 butter (instead of 1 cup) and 1 can of evaporated skim milk (instead of cream). Turns out lighter but just as delicious. I've also used white fish, scallops and prawns in place of the chicken sometimes!
I was intrigued, but once I saw 1 cup of butter PLUS 3 cups heavy cream and almost 900 calories per serving----wow. I'm sure this dish is delish, but definitely NOT healthy!!!! Will have to keep looking for something with more reasonable ingredients.
This recipes was delicious! I made a few changes, mostly to keep the number of pans down. I carmelized the onions in a large pan, then I added the rest of the butter, tomato sauce, cream, and spices and simmered (on EXTREMELY low heat) for about 10 minutes. Then I added the ckicken bits right into the sauce mixture (without tandoori masala) and let it simmer on low for about 25 more minutes until the chicken was done, being careful not to boil the cream. The chicken was tender and the sauce was delicious. I served it over basmati rice and garnished with fresh cilantro. My husband loved it! One of the best Indian recipes I've found.
Fabulous! The only change we made was to substitute the tandoori marsala with 1 Tbsp. curry powder. We loved it and will serve it to company.
I used the lightened version (1/4 cup butter; evaporated milk), and it was delicious!
This was SO good!! And easy! I cut down on the dishes and made this all in my cast iron dutch oven. I caramelized the onions and garlic in the butter, once they were done I removed them to a bowl and deglazed the pan with a little chicken broth. Made the sauce as directed and once it was hot, I added the chicken. I didn't have any tandoori masala so I marinated the chicken pieces in a mixture of yogurt, lemon juice, garam masala, cayenne and curry powder for a couple of hours. Turned out great!!
this was amazing and super easy! I also recommend skipping out on the salt, and experimenting with the degree of cayenne pepper based on your spiciness preference. Another good idea is to add in vegetables! (red/green pepper's, carrots, asparagus etc.) it tastes GREAT and it adds a bit of health to the meal! try adding them in about... 10 or 15 minutes b4 the sauce is done, depending how crunchy or soft you want the veggy's! :) hope that helps! good luck! this is an AMAZING dish
This turned out fabulous. Made changes as suggested by others: made it all in one pan, didn't have tandoori marsala so used 1 TBS of curry instead, used 1 can of coconut milk instead of the heavy cream, used less butter and omitted the salt. Next time, I'll add more onions. Served with Naan bread and rice. It was fantastic!
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Indian Butter Chicken
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 741
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