Butter Chicken

BUTTER CHICKEN

This butter chicken recipe yields a rich and creamy Indian speciality dish that you and your guests will love. The recipe is simple and easy to make, and best of all, all of the spices are included.

VEGETARIAN FRIENDLY SUBSTITUTION: Paneer/Tofu

NOTES: If you wish, you can replace the butter in this recipe with any other cooking oil, but no other substitutions are recommended. The masala pack can be stored in the freezer for up to 12 months to retain freshness.

• PREP TIME: 10 mins  

• COOK TIME: 35 mins 

• TOTAL TIME: 45 mins  

• YIELD: 10 servings

STEP 1: Marinate chicken

• 1.25kg boneless, skinless chicken breasts

• ¼ cup plain yogurt

•   1 tbsp  butter, melted

• 1 tbsp Ashi’s Rasoi Butter Chicken Authentic Masala Blend

1. Preheat oven to 350 F.

2. Cut chicken into 1-2 inches or bite size pieces and place in a large bowl. Marinate chicken by adding melted butter, plain yogurt and 1 tbsp of Ashi’s Rasoi Butter Chicken Authentic Masala Blend.  Mix well.

3. Place marinated chicken onto a baking sheet and cook uncovered for 18-20 minutes, or until cooked.

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STEP 2: Prepare cream sauce

• ¼ cup   butter, clarified butter (ghee) or cooking oil

• 2 tbsp  garlic, minced

• 1 can   (796ml) crushed tomatoes (do not use fresh tomatoes)

• 1 tbsp  ginger, minced

• 500 ml whipping cream

• Remainder of Ashi’s Rasoi Butter Chicken Authentic Masala Blend package

• ¼ - 1 tsp cayenne/red chili powder (optional)

1. On medium heat, melt butter in a large, heavy bottomed pot.  Add garlic and fry until slightly golden.  Add remainder of the Ashi’s Rasoi Butter Chicken Authentic Masala Blend package and stir for 20 seconds, until mixed well.

2. Add crushed tomatoes and ginger, bring to boil. Reduce heat to medium low, cover pot and cook for 5 minutes.

3. Add whipping cream, cook for another 5-10 minutes, stirring occasionally.

4. Remove pot from heat, cover and set aside until chicken is cooked.

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STEP 3: combine

1.   Remove chicken from the oven, drain any liquids.  Place cooked chicken chunks into the   sauce. Cover pot and simmer on medium low heat for another 5-10 minutes.

2. Optional: add cayenne/red chili powder, to your desired taste. 

Heat guide: ¼ tsp = Mild | ½ tsp = Medium | 1 tsp = Hot

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Serving Recommendations:

Serve hot, along side your favourite Indian flat bread or rice.  Ashi’s Rasoi Naan Bread and Ashi’s Rasoi Rice Pilaf with Peas are excellent accompaniments.