Wednesday, 19 June 2013

Authentically Indian Butter Chicken

I used to think I knew what Indian food was, I'd frequently order butter chicken with naan bread at Indian Restaurants in Australia, but little did I know they were serving an Australian version of the the Indian Dish.

Now that I live within a family of Indian, Pakistani and Burmese decent, I have found the real taste of Asia. So now, I am slowly learning the secrets of Asian cooking and I'm very lucky to have very talented mother in law showing the tips and tricks of the cuisine.

We have many cookbooks and the recipes are endless. The other night I made  a 'low fat' (not sure how true that statement is) butter chicken and I passed with flying colours! It should be noted that this was one of three butter chicken recipes in the same book, I really liked it and I don't know if i'll bother trying the others.

This recipe really is so simple and tastes 100x better than the store bought sauce jars, do yourself a favour and try it from scratch! If your not a fan of spice, reduce the amount of red chili, if your a lover of it, add a little more. The recipe calls for fresh red chili, however as I didn't have any, I used chili powder instead.

Here is the recipe -


500g chicken breast, cut into bite size pieces
1 tsp salt
1/2 tsp pepper
1 tsp ground cumin
2 tbsp lemon juice
3/4 tsp garlic
1/4 tsp ginger
1 tsp red chili

-marinate the chicken in the above spices for an hour then place in a pot with a little water until chicken is tender, then prepare the sauce.
 Make sure to slowly cook the chicken, as when cooked on high heat, the meat can become tough.


1 tin (410g) chopped tomatoes
3 tbsp butter
1 tsp red chili
2 tbsp lemon juice
2 tsp garlic sauce (I didn't have this, so used a garlic & herb powder)
1/4 tsp salt
3/4 cup cream OR natural yoghurt

- liquidize tomatoes and place it with the rest of the ingredients except the cream or yoghurt in a saucepan and simmer until the sauce begins to thicken. 
-Then add the cream and pour over the chicken. Stir well, simmer for a few minutes & serve. Garnish with a swirl of cream and coriander leaves.

So easy and so yummy!!

P.S this dish should be served with Naan bread and not rice (as us Aussie's like to do, shameful!).

Melanie xo