Cooking Classes


Butter Chicken

I have been cooking from Chatelaine magazine this month.  They have had some really good chicken recipes.   I haven’t had Indian food for such a long time and this recipe is so easy.  Serve with basmati rice and steamed veggies for an easy, healthy meal.

I didn’t have any garam masala so I used Madras curry powder.  Garam masala is just a mixture of Indian spices and the mixture varies from region to region.  Curry is also a mixture of Indian spices.  

Tandoori Chicken with Butter Sauce                   serves 6
      adapted from Chatelaine magazine March 2010

4 t finely minced ginger
4 t finely minced garlic
1/4 c fresh lemon juice
2 t paprika
generous pinches of salt
2 lb skinless (and boneless if you wish)  chicken thighs and breasts
½ c plain yogurt
3 ½ t garam masala
generous pinches of cayenne pepper (optional)
1 T vegetable oil
14 oz (398 ml) can of crushed tomatoes or 5 fresh tomatoes, peeled, seeded and diced
½ to 1 small hot chilli pepper, finely minced (optional)
4 T cold butter, cut into cubes
1 T honey
½ c heavy cream

     1.  For the tandoori chicken, prepare the ginger and garlic.  Add the lemon juice to a large bowl.   
          Stir in paprika and salt.  Make a few slits in the chicken and add to the lemon juice mixture.

  1. In another bowl, stir yogurt with 1 ½ t garam masala, cayenne and 2 t each of ginger and garlic.  Add this to the chicken and stir to coat.  Cover the bowl with plastic wrap and refrigerate at least 1 hour or up to 12 hours.

  1. When ready to roast, preheat the oven to 500F.  Line a large rimmed baking sheet with foil.  Arrange chicken in single layer on foil.  Roast until cooked through, 15 to 20 minutes if boneless and 25 to 35 minutes if bone-in.

  1. Meanwhile, for sauce, heat oil in a large saucepan over medium heat.  Add the remaining garlic and ginger.  Stir for 30 seconds.  Add tomatoes and hot pepper.  Bring just to a boil, 1 to 3 minutes.  Whisk in cold butter until blended, then whisk in honey, remaining 2 t garam masala and cream.  Reduce to medium-low and simmer until reduced slightly, 3 to 5 minutes.  Sprinkle with pinches of salt.  If you like it creamier, add more cream.

  1. Cut chicken into bite-size pieces, if you wish, and add to sauce.  Continue simmering until the chicken is hot.  If making ahead, cover and refrigerate for up to 2 days.





  1. une seul mot délicieux!!!!
    bonne journée

  2. Ahhh, this is true butter chicken!! It looks fantastic, Sarah!!

  3. Yum!! I have this month's issue... I bought it while on a trip to Toronto and didn't get to read it.. I will have to get it out and take a look!!

  4. I'm not a big fan of curry, but the butter sauce is a very interesting idea!

  5. My daughters..LOVE butter chicken..I just made a Canadian Living recipe:) We are on the same wave length!

  6. This looks incredibly delicious. Great photo too!

  7. I don't care that much for Indian food, but this looks good!

  8. Marjie - I think you would like it. Not really much of a curry.

    Nana - I love Canadian Living.

    Mags - thanks. I am on another learning curve with photographing.

    Pam - I think you would also like this. It is nice and rich.

  9. This is the fourth post I'm visiting today
    , posting chicken recipes. I love chicken so I think it's my lucky day.
    I'm not a great fan of curry, but this sauce as well as the chicken look delicious to me!
    Have a great weekend,

  10. Saw this recipe in Chatelaine and really need to give it a try. I could eat butter chicken and naan bread every day of the week!

  11. I have never made Butter chicken but would really love to try this recipe when I get back home.


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