But add these two things and you will have a more authentic flavor: 1/4 tsp. Red chili powder & 1 tsp dried fenugreek leaves (easier meth).
I love Indian food and I have tried for YEARS to perfect a butter chicken recipe, only with something a little off, every single time. I truly believe that the quality of spices is part of what makes the dish.
Doubled recipe (my family LOVES butter chicken). Considering the other reviews, I only used half the amount of tomato paste and it was not at all too “tomatoes” but just right.
I stupidly made a mistake and did not double the cardamom pods (it would have made it even better). I did add an equal amount of fresh ginger as garlic.
Rather than just mincing the garlic, I used my food processor (small bowl) and ground the garlic and ginger into a paste as that is usually what is called for in Indian recipes. Added this at the very end of the cooking of the onion and chicken.
02/16/2010 Exceptional flavor and a wonderfully easy recipe. Made exactly according to directions (had to make my own Tandoori Masala).
Will absolutely make this wonderful recipe again. Entire family loved it and believe me our 90-year-old mother is real picky about what she likes, and she loved this.
08/31/2013 I've never had the traditional recipe, so I can't compare it, but I did like it very much! I love the ease of a crock pot, so I didn't Precook the onion since 1) it means I'm defeating the purpose of the crock pot, giving me another item to wash, and 2) the onion will cook in the hot liquid in the pot anyways.
Several other butter chicken recipes I found include lemon and I thought this recipe was a little flat until I added this. 01/24/2012 This was a good overall recipe although I did find the 15 green cardamom pods a little over-powering.
I will be making this on a regular basis! I went to an Indian store to get the ingredients, and the owner of the store told me that there is an Indian yogurt I should use when making ButterChicken.
The brand I used was Tampa Indian Style Yogurt. 08/12/2011 I tried to write this review w/o a star rating because I changed the recipe, but wasn't able to.
Because I don't think those two ingredients (cardamom & tomato paste) could have made enough difference I gave it 3×. I didn't have cardamom and I didn't want to use the tomato paste because I don't like it.
I doubled the recipe and after cooking it in the crackpot the chicken was dry and the sauce was bland which is strange considering there're several spices, so I added 3 chopped tomatoes, 2 large cans of whole tomatoes which I blended, one chicken cube, extra yogurt, and cayenne pepper for a little kick. This might be better if made on the stove so the chicken doesn't dry out.
But seeing as to how we moved to Criteria and it’s still the dead of winter here, my slow cooker has been on full blast, especially with this butter chicken. And here’s a big secret I’ll let you in on: be sure to hoard all the sauce you possibly can for naan dipping purposes.
1 cup basmati rice 1/2 cup chicken stock 1 (6-ounce) can tomato paste 2 teaspoons yellow curry powder 1 teaspoon gram masala 1 teaspoon ground turmeric 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks 1/2 sweet onion, diced 3 cloves garlic, minced 1 tablespoon freshly grated ginger 1/2 cup heavy cream 2 tablespoons freshly squeezed lime juice 1 1/2 teaspoons light brown sugar In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
In a small bowl, whisk together chicken stock, tomato paste, curry powder, gram masala, turmeric, salt and pepper. Place chicken, onion, garlic and ginger into a 4-qt slow cooker.
Whisk in coconut milk and tomato paste; cook and stir until combined and slightly thickened, 1-2 minutes. Using an immersion blender, carefully purée spice mixture.
Cover and cook on low until chicken is no longer pink, 3-4 hours. If desired, sprinkle with cilantro and serve with naan bread.
Serve butter chicken over a bed of hot rice and topped with fresh cilantro. Pair the dish with warm garlic naan bread on the side.