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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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?
Yes . If your using powdered fenugreek den plz use very little amount, like 1/2 tsp is enough
Thank you for this comment…I also couldn’t find dried fenugreek and this helped when it came to adding it!
Hi,
Did you use fenugreek seed or leafs?
BTW I love your recipes
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 🙂
I cant tell you how many times I have made this from you recipe and it is always good and always receives lovely compliments!
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
If you use paneer, would you marinate it in the yogurt mixture? Saute in frying pan before adding it to the sauce?
I would saute the tofu before adding it to the sauce, but I don’t think it is absolutely necessary to do so.
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.
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!!
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.
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!
I was hoping to comment on the quick version in the new book, though this is fundamentally similar (if slower).
I plan to cook the quick version tomorrow, but I notice that it specifies mustard oil. The only mustard oil that I can buy locally says ‘External use Only’ and there is plenty of mention online about how mustard oil is effectively illegal for food use in EU, USA and Canada.
I’m fairly sure that there are recipes for home=made – perhaps that would be a good idea?
I am looking for the recipe for your butter chicken but can’t seem to find it on your wed site.