butter chicken

butter chicken feature

Ok, first I have to come to the defense of butter – it’s been unfairly blasted for years. We’ve glommed onto the fact that its fat is saturated, so death is right around the corner, completely bypassing (pun intended) the fact that margarine (it’s clever substitute) was full of all things right. WRONG. It turns out a whole whack of chemicals will bring us down a heckuva lot faster than a little saturated fat! So if we’ve learned anything from the last 2-3 decades, hopefully one of those things is that if it comes from nature it’s more nutritious than if it comes from a processing plant! I would much rather eat something cooked up by Mother Nature than something conjured up by a whisk-wielding scientist.

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If you haven’t figured it out yet, butter is better – full stop! And like with anything us humans are consuming, it’s the quantity that needs our attention just as much as the quality – so throw out those trumped-up butter beliefs, keep a pound handy, and what you’re cooking will never taste better!

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On to butter chicken – who doesn’t love India’s buttry national dish –  just thinking about it, adds mass to my assets that surely don’t need any topping up! And of course, that’s why it’s so darn delicious. When butter rolls with cream (which is how classic butter chicken is made) – the ending is always happy! But with a little creative thinking and a couple of adjustments – the same buttery richness can be achieved without, I daresay, scads of asset-enhancing dairy. So without further ado – let’s make butter chicken.

click here to jump down to the butter chicken recipe

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1. It all starts with chicken – I use thighs but if you’d rather use breasts, or a combo then … I’m going to stop talking now because I feel a turn down somewhere wrong coming.

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2. Get your Tandoori marinade together – I use a paste that’s stirred into yogurt but there are several bottled varieties that will work too.

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3. See? Stir the paste into the yogurt.

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4. Pile the chicken into a bowl and get the marinade into every nook and cranny of your chicken. Cover and refrigerate. Do this the night before or in the morning before you go to work and it’ll be ready to go by the time dinner rolls around.

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5. Dinner’s rolled around. Lay the chicken on a parchment-lined baking tray and bake until golden.

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6. Get on the sauce – measure your spices – cumin, coriander, turmeric, cinnamon & chili powder.

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7. Prep the onion, garlic and butter.

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8. Melt the butter in a large saucepan or skillet – there’s the star – 3 whole tablespoons of butter!


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9. Add the onions and garlic.

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10. Cook them until soft – about 5 minutes.

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11. Grate the ginger.

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12. Add the spices and ginger to the onions and garlic.

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13. Give it a good stir and cook for a minute or 2 to “toast” the spices.

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14. Open the diced tomatoes and pour them through a sieve – since you need a couple of cups of liquid, part of it might as well be the juice from the diced tomatoes.


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15. My trusty bouillon paste.

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16. Just top the liquid up with water and then I stir in the bouillon paste so I can bypass adding chicken stock.

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17. Measure the next additions.

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18. Add the tomatoes and the sugar, salt & pepper.

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19. Stir it all up.

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20. Put the tomato mixture in the blender or food processor and purée until smooth.

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21. Just like this.

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22. Pour it back inot the pot.

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23. Add the nut butter and sour cream.

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24. Stir until it’s completely incorporated.

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25. Turn your attention to your tandoori chicken.

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26. Cut up the chicken into chunks.

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27. Add it to the sauce in the pot.

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28. Give it a good stir and put some rice on ’cause your butter chicken is ready to go!

red lentil carrot coconut soup

29. If you’re a cilantro lover, this is a perfect place to indulge.

butter chicken feature

30. Put some rice in a bowl, spoon on the butter chicken, sprinkle on the cilantro and lose your mind!

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