Comments on: Butter Chicken

By: Jeannette Povey

Jeannette Povey — Sat, 19 Oct 2024 12:32:19 +0000

Hello,

Can I swap natural yoghurt for plain greek yoghurt?

By: Unique places in the World

Unique places in the World — Tue, 17 Sep 2024 02:11:16 +0000

This butter chicken recipe is a true winner! It has such a beautifully rich curry flavor, without being overly spicy, making it ideal for all palates. The generous amount of sauce is perfect for soaking up with rice or naan, making every bite incredibly satisfying. With just a bit of upfront prep, you can have this dish on the table in under 30 minutes—a lifesaver on busy nights when you still want something comforting and delicious. It’s definitely become a new favorite in my home!

By: BadMedisin

BadMedisin — Tue, 13 Aug 2024 22:08:10 +0000

In reply to Wilma. Freeze it with the cream. Everything in this recipe freezes fine, so It’s one of my standard batch-cook things.

By: Nik Devine

Nik Devine — Tue, 14 May 2024 17:17:51 +0000

This is absolutely delicious and my family loved it – thank you! I have a question – I want to make it for a group but one person is veggie. Would it still work to make just the sauce the day before, and then when reheating the next day, separate it and add chicken/veggies to the portions as needed? I was unsure if this would affect the recipe?

By: Cheryl

Cheryl — Mon, 29 Apr 2024 15:10:05 +0000

This was amazing! I made a generous batch hoping to freeze half for later but my husband and I could not wait that long to eat it again. We finished it all over two lip-smacking days! This recipe is going in my permanent “make this as often as possible” file!
My tips:
1)I had a mess free experience quickly pre-cooking the marinated (overnight) chicken on a parchment lined baking sheet using the broil setting of my oven.
2)Don’t hold back on any of the spices and fresh ingredients, I measured generously and found it was wonderfully flavorful without inordinate heat for those who like mild curry.
3) the only ingredient I compromised on was the cardomom. I didn’t have pods on handd, so substituted with ground cardomom.
Thank you for the delicious recipe, Nicky!

By: Nik D

Nik D — Thu, 21 Mar 2024 17:13:10 +0000

Thank you so much for this recipe! I just made it tonight for the first time and it was so simple to follow. The result – absolutely bursting with flavour and a big hit with my family! I’ll definitely be adding this to our list of regular meals. I don’t have a food processor, so just chopped the onion finely and used a press for the garlic. I don’t feel that this affected the texture of the sauce much at all – it was completely delicious!

By: Ciarán McQuillan

Ciarán McQuillan — Sat, 10 Feb 2024 11:57:32 +0000

A lovely dish. Up there with Indian Restaurant standards! My grandchildren loved it, and one of them is only two! Thank you x

By: Lainey

Lainey — Sun, 05 Nov 2023 14:27:32 +0000

My husband regulary requests that I make this, and it’s always tastes fantastic. I portion some for my mum’s freezer and she enjoys this too.
I probably make it with more sauce, as I tend to buy passata is 500ml cartons, so rather than waste any, I put a wee bit extra it. But that’s ok as it soaks up nicely into the rice and a bit of naan bread.
I’ve made the slow cooker version as well, but this is more convenient.

By: Nicky Corbishley

Nicky Corbishley — Sat, 03 Jun 2023 13:23:55 +0000

In reply to Brennand Hall. Hi Brennand, the marinade should coat the chicken with non (or very little) left in the dish, so you can add the all marinade and chicken to the pan.

By: Brennand Hall

Brennand Hall — Fri, 02 Jun 2023 11:57:18 +0000

Dear Nicky, do you put only the meat or ALL the meat AND marinade

By: Wilma

Wilma — Wed, 26 Apr 2023 04:20:16 +0000

Is it okay to freeze this with the cream or should the cream be added when you are ready to use it