27 Recipes – Butter Chicken

27 Recipes - Butter Chicken


1 cup plain lite Greek-style yogurt
2T crushed garlic
4 teaspoons ground cumin
4 teaspoons ground coriander
2 teaspoon garam masala
1/2 teaspoon chilli powder
1.2kg chicken thigh fillets
1 tablespoon vegetable oil
40g butter
2 brown onion
800g can tomato puree
1 cup chicken stock (I used powdered stock, but any will do)
1 cup thickened cream
Rice to serve


  1. Cut the chicken into 3cm cubes
  2. Make a marinade with yoghurt, garlic, cumin, coriander, garam masala and chilli powder, then marinade the chicken for a few hours (I did this overnight)
  3. Dice the onion, heat the oil and butter in a saucepan and saute the onion for 3-4 minutes until softened
  4. Add the chicken to the pan and cook for another 5 minutes or until the chicken starts to change colour
  5. Add the tomato puree and stock, bring to the boil, then reduce heat and simmer on low for 10 minutes, or until the chicken is tender and the mixture has thickened slightly
  6. Stir in the cream, simmer for 5 minutes or so more, until heated through, then serve on rice

My Thoughts

I liked how this tasted, but I didn’t overly think it tasted like butter chicken. I actually used crushed tomatoes since it was what I had on hand, and found them to be a little too lumpy for the recipe as well, so next time I will follow the recipe and use puree

Michael’s Thoughts

He ranked this about an 8 out of 10. He said the colour was off (which I think is because of the crushed tomato instead of puree), and he would prefer not using the light Greek-yogurt next time to see if it makes a difference


This is recipe 11 of 27 in my attempt to try 27 new recipes before turning 28 on 19th June, 2014. This project was inspired by my 26 projects challenge from the last year, with a new little twist.

You can see recipe one here, two here, three here, four here, five here, six here, sevenhere, eight here, nine here and ten here


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