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How to make delicious take away style Butter Chicken- Food with Chetna

January 13, 2016 //  13 Comments

This recipe for Butter Chicken is one of my favourites. This is a healthier and easier version of the popular Take Away dish. You can make a Vegetarian version by using Paneer or Potatoes. Enjoy!

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Category: Chicken, Recipes, Video

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Reader Interactions

Comments

  1. Linda

    February 27, 2016 at 7:36 pm

    Hi Chetna,
    I made this today but my sauce had a bitter taste and I’m not sure why – any ideas?
    I used powdered Fenugreek (mehti), but it looks different to that which you used in the video. Could that be the problem?

    Reply
  2. Shifa javeed

    March 17, 2016 at 6:53 am

    Yes . If your using powdered fenugreek den plz use very little amount, like 1/2 tsp is enough

    Reply
    • Christopher Young

      September 1, 2016 at 6:06 pm

      Thank you for this comment…I also couldn’t find dried fenugreek and this helped when it came to adding it!

      Reply
  3. PK

    November 22, 2016 at 7:14 pm

    Hi,
    Did you use fenugreek seed or leafs?

    BTW I love your recipes

    Reply
  4. Cat

    December 30, 2016 at 12:52 pm

    Cooked this for dinner tonight and it was AMAZING!!!! I have been looking for an authentic restaurant quality recipe and this is it!

    Thank you so much for sharing!

    Can’t wait to try some of your other recipes 🙂

    Reply
  5. Claire Wilson

    September 27, 2017 at 3:07 pm

    I cant tell you how many times I have made this from you recipe and it is always good and always receives lovely compliments!

    Reply
  6. Matyas

    July 4, 2018 at 7:22 am

    Hi
    I have made a huge mistake, but it was still delicious. I misunderstood the fenugreek and I used fenchel seed XDXD. I have never heard of fenugreek before. I am not nativ english…
    Btw, do you use the leaves or the seeds of the fenugreek??
    Regards, Matyas

    Reply
  7. Ruth

    March 8, 2019 at 4:50 pm

    If you use paneer, would you marinate it in the yogurt mixture? Saute in frying pan before adding it to the sauce?

    Reply
    • Teri

      January 7, 2020 at 7:20 pm

      I would saute the tofu before adding it to the sauce, but I don’t think it is absolutely necessary to do so.

      Reply
  8. Teri

    January 7, 2020 at 7:19 pm

    Fenugreek seeds come whole or ground and are a spice that should used in very small amounts or else it will make your dish very bitter. The leaves, on the other hand, are milder and more can be used. The dried leaves are call Kishoori Ki Mehti and can be purchased at Indian grocery stores.

    Reply
  9. Ben

    May 29, 2020 at 9:26 am

    I made it and it is divine – I made a lot. After each re-heating it got better and better. The second time around I made the tomato sauce at the same time I marinated the chicken – I left it overnight and let the flavours unfold. Great recipe! Thank you!!

    Reply
  10. Terry

    August 24, 2020 at 5:53 pm

    Hi Chetna, love your Butter Chicken, which we made referring to your video. But unfortunately can’t find the recipe on your website! Am I looking in the wrong place, wonder if it’s possible to send a link. Many Thanks
    Terry.

    Reply
  11. Geoff LOCKEY

    September 20, 2020 at 5:07 pm

    Well Chetna, this was my second of your recipes which I made last evening! Excellent!
    The previous was the Chicken tikka masala. Both were excellent!!! I cannot say any more than that! My next will be the chicken Karahi for next weekend. I’m hooked!
    Thank you for the YouTube vids as well, it makes the process far easier than just written words.
    Keep them coming!

    Reply

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