Butter Chicken

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Easy Butter Chicken

           I developed a liking for butter chicken since I have tried it in an Indian restaurant years ago.  I once experimented on making it from scratch using the authentic Indian spices and ingredients that are available from the Asian shops. The taste wasn't too bad but I found it to be too complicated to make then.  So I started using the home brand bottled stuff if I feel like eating butter chicken. But to be honest, the taste is not as good as the one that I made from scratch and so much different from the one you order from the restaurant.  So, I decided to experiment on using simple recipes. The main spice ingredient "garam masala" can be easily found in major supermarkets and combining it with tandoori paste or even  yellow curry paste will create a good spice for your butter chicken.  So here's my version of butter chicken which was based on trial and experimentation "In the Knight Kitchen." I was pleased with the results.

   

Ingredients:

1 Kg Chicken Breast Fillet

125 g butter

1 tbsp garlic, minced

1 medium size onion, sliced

1 can of Heinz Condensed Tomato Soup (if not available, please use 1/3 cup tomato paste)

300 ml cream

100 g natural yoghurt

2 tbsp oyster sauce

1 1/2 tbsp garam masala

2 tbsp tandoori paste (in the absence of tandoori paste, you can use 1 1/2 tbsp yellow curry)

1 tbsp salt
1/2 cup cashew nuts

A pinch of pepper

Method:

Melt butter in a sauce pan. 

Sautee garlic and onions in butter for about 2 minutes.

Add the chicken and add the curry paste and the garam masala.

Stir the chicken well and sautee them for another 3-5 minutes.

Add the salt and oyster sauce and occasionally stir the chicken.

Add the condensed tomato soup and let it boil. 

Reduce the heat and let it simmer until the chicken is about tender.

Add the cream and the yoghurt and simmer until the chicken is cooked.

Add the pepper and cashew nuts.

Serve it on cooked basmati rice.