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16Ingredients
3Hours
590Calories
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Ingredients
US|METRIC
5 SERVINGS
- 3 lb. boneless skinless chicken (cut into 2" pieces, breasts or thighs, I prefer thighs for this dish but either will work)
- 1 onion (diced)
- 3 cloves garlic (chopped)
- 2 tsp. curry powder
- 2 tsp. Garam Masala (found in most grocery store's spice section)
- 1 tsp. cumin
- 1/2 tsp. cayenne powder
- 1/2 tsp. ground ginger (or 1"inch knob fresh ginger, minced)
- 14 oz. light coconut milk
- 6 oz. tomato paste
- 4 drops liquid smoke (found in most grocery stores, gives the chicken a smokey Tandori type flavor)
- salt (to taste)
- 1/2 cup low fat plain yogurt (optional)
- 1 head cauliflower (cut into florets- for cauliflower "rice", optional you could also serve over jasmine white or brown rice.)
- cilantro (chopped, for garnish, optional)
- lime (optional)
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NutritionView More
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590Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories590Calories from Fat250 |
% DAILY VALUE |
Total Fat28g43% |
Saturated Fat19g95% |
Trans Fat |
Cholesterol175mg58% |
Sodium810mg34% |
Potassium2110mg60% |
Protein65g |
Calories from Fat250 |
% DAILY VALUE |
Total Carbohydrate26g9% |
Dietary Fiber7g28% |
Sugars12g |
Vitamin A20% |
Vitamin C130% |
Calcium15% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(16)
Samar B. 6 years ago
it taste so good, even my kids loved it. i really liked it with lime, cilantro and yogurt
KJ J. 6 years ago
Pretty good. None of my picky kid eaters complained! I added four tomatoes with the fleshy cores removed to add more vegetables. I added 2 T butter and crockpot-cooked it with double the yogurt. Once the cooking was done, I added an entire, juiced lime to the pot to add flavor. I removed the chicken thighs to cut into smaller pieces and meanwhile blended the sauce with an immersion blender to a creamy texture. I also used a tablespoon of fenugreek (a common ingredient in butter chicken) with the rest of the spices while the chicken was cooking.
Rebecca Bidonne 6 years ago
Everyone enjoyed it. Next time I'll add some potatoes because it was very similiar to regular curry chicken.
Catherine W. 6 years ago
Perfect with a little salt and pepper in the cauliflower rice and twice as much curry for bold flavor.
Cordy 7 years ago
As far as butter chicken sauces go, this one was not great. It is very bland as many before me already mentioned. Store-bought sauces should not be better than homemade ones.
Herbert S. 7 years ago
Nice, but where is the butter? I see it nowhere in the ingredients! The cauliflower rice is a bit of a pain but my partner liked it for their diet.
Dianna Schriver 7 years ago
I made this a couole days ago and it was a huge hit! I didn't have garam masala and couldn't even find the ingredients to make it. So, I had to omit it. Which I'm happy to say did not matter. I also served over regular white rice. It was delicious! Everyone fought over the leftovers too!!
Heather Barrett 7 years ago
I cooked this recipe on the stovetop not in a crockpot. It turned out awesome. Lots of flavor. Instead of using light coconut milk I used regular full fat coconut milk. I also let the chicken simmer for about a hour to let the sauce thicken a bit. I then served my chicken over white basmati rice with a squeeze of lime juice and cilantro as suggested. I can not comment on how authentic or not it tastes since I have never had Indian Butter Chicken before. But, I can say I really love this dish and will be making it again soon.
Darla W. 8 years ago
I've made the spicier version and it is very similar to restaurant Indian. This is delicious.. I do the stovetop version and use boneless thighs. The only issue I've had is the cook temp should only be low after it is simmering. I had it on medium as the directions state and the bottom burnt some. A really authentic tasting Indian dish.
George P. 8 years ago
This is a really boring receipt. It lacks any tang or interesting taste and has way too much tomato taste. The chicken was just fine but the sauce was really boring. I won't make it again.
Karen Brannon 8 years ago
I'm surprised by the earlier posts dissing this recipe. This was super flavorful, ridiculously easy and, yes, lighter than traditional butter chicken. . . but, I was happy to enjoy a favorite dish guilt free, Even my daughter, who became a butter chicken aficionado when we were living in Zurich, approved. She was introduced to it my her best friend's Indian mom who doesn't even use butter in hers. I did add 1 1/2 t. of salt and some pepper. I also cut down the cayenne just a touch, and we thought it had enough heat. It needed some thickening so after cooking on high for about 3 hours, I just threw in some Wondra and let it thicken for about another half hour. Married with jasmine rice, a nice raita, naan and curried roasted cauliflower, it felt very authentic.
Doug M. 8 years ago
Absolutely delicious ! I did some minor changes ..... I used both thigh and breast meat, I used red onion. I added a tablespoon of Turmeric, doubled the Curry, and coated the thighs with Tandoori. I like spices, so I made my Garam Masala and Cayenne pepper measurements, heaping. I also diced 3 each .... red, yellow and orange small sweet peppers. Other than that, I left everything the same. It was absolutely delicious served over a brown Basmati rice.
Jennifer E. 8 years ago
Crock pot method used. Very bland. Additional seasonings to make it edible. Love Indian cuisine and this wasn't close.