11 Responses to “Recipe: Butter Chicken”

  1. Kelly Jamieson January 6, 2010 at 1:13 PM #

    I am so making this this weekend! Been wanting a good recipe for butter chicken, it’s nice to have one already tested!

  2. Angela January 6, 2010 at 1:15 PM #

    Keep in mind that I totally invented this recipe from a bunch of them, so I may be the only person ever who likes it 😛

    Please let me know how it turns out for you and if you have suggested improvements!

  3. Keira Soleore January 6, 2010 at 11:59 PM #

    This sounds finger-licking good. I just ate dinner, but now I’m hungry again.

    I have a question about fenugreek. Are you using a powder or the seeds?

    As far as your food chopper goes (got the link from your other post), I ordered it a few minutes ago from Amazon. You’re making my wallet jump.

  4. Angela January 7, 2010 at 9:23 AM #

    I should have been specific, I used ground everything. You can use the seeds, but you’d have to grind them.

  5. Keira Soleore January 7, 2010 at 11:41 AM #

    Where would I get fenugreek powder? Is there a different name for it? Thanks.

  6. Angela January 7, 2010 at 11:48 AM #

    At the beginning of my post, I suggest ordering online from Penzeys. That’s my best suggestion because it’s where I got mine. If you have a good grocery store with a diverse ethnic selection, or a Whole Foods, you might be able to get it there.

  7. KeiraSoleore January 7, 2010 at 5:58 PM #

    Thanks much, Angela.

  8. Penny January 8, 2010 at 9:54 AM #

    YUM !!! That’ll be on the menu somewhere next week.
    One thing I’ve started to do with all of my Indian recipes is to add chopped cilantro to the dish for the last 5 minutes of cooking, it gives that really authentic Indian taste.

  9. Alisha Rai January 11, 2010 at 8:40 PM #

    Thanks for the Penzeys tip! I’ve been lucky so far in being able to find an Indian grocery almost anywhere I go, but you never know. I refuse to follow my mother’s example and carry an emergency stash of spices when I travel.

    For those who don’t think they have a grocer nearby, just double check the yellow pages. I was in this teeny tiny PA town last week, and discovered a great store less than 20 minutes away.

    There is also a garam masala pre-mixed paste that I keep handy, that I believe you can find more commonly in regular grocery stores.

  10. Glenn Kicksee January 22, 2010 at 7:00 PM #

    You forgot the Tandor Masala and the whole cumin seeds so much more flavour plus I use ground corriander and throw the fenugreek seeds in my coffee grinder for extra smooth zing rather than leaves and I guess thats my cashew thickener. LOL you put together a recipe, I will call yours butter chicken in a bag. I also, as Penny said add fresh cilantro. What the hell for 99 cents per bunch, just note wash very well grown in sand that will grit your teeth for sure if not cleaned well trust me.. I thought I lost a filling lol. I also just use toasted slivers almonds instead of cashews and they become a topping or garnish.Yet I never fine it needs to be thickened after a good simmer it reduces anyway.
    You should still try the Toronto Star version alone because you know who they are!


  1. uberVU - social comments - January 7, 2010

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    This post was mentioned on Twitter by TrishB: RT @angelajames: Whipped Out New Blog Post. Recipe: Butter Chicken http://bit.ly/4HkiYm

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Angela James

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