" I truly think it is best to be a robin lightly dressed concocting soup inside my nest" ~Maurice Sendak

Where's the Butter?

I simply love ethnic food from distant countries. Indian food is becoming increasingly popular.
We have quite a few Indian restaurants in our city.
One of the most popular dishes is Butter Chicken. It actually has no butter in it at all. The name refers to the silky tender texture of the chicken that literally melts in your mouth.

A friend gave me her recipe for butter chicken. I tweaked it a little to suit my taste.
It was a huge success in my house as everyone loved it!

Garam Masala and tandoori paste can be found in the ethnic isle of most grocery stores.
Serve over top of a fragrant bed of basmati rice with peas and warm Naan bread on the side.

Butter Chicken (Chicken Makhani)

  • 4 boneless skinless chicken breasts cut into pieces
  • 4 tbs tandoori paste
  • 1 tbsp garam masala
  • salt and pepper


  • 2tbsp tomato paste
  • 2 cups of cream
  • 2 chopped tomatoes
  • 1 tsp garam masala
  • 1 tsp minced garlic
  • half a small minced onion
  • 1/2 tsp chili flakes
  • 2 tbsp tandoori paste
  • pepper
  • ~oil

In a zip lock bag combine the paste, garam masala, salt and pepper. Add the chicken . Toss to mix well and place in fridge to marinate overnight.


Preheat oven to 350F. Place the chicken with the marinade in a dutch oven. (Cast iron works best here) Brown on stove top then place in oven for 45 min until tender and cooked through.

Meanwhile in a saucepan heat a bit of olive oil and add the onion and garlic. When soft add the rest of the ingredients and bring to a simmer.

Add to the chicken in the dutch oven and return to oven for 10 minutes or until sauce has thickened.

Wine Suggestion: Gewurztraminer


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