If you haven’t tried it, you must. Such a Comfort Food. Delicious Tandoori Chicken cooked along with a Creamy Tomato Curry Sauce. Butter Chicken is traditionally served over Rice or on Naan Bread with some side vegetables like Cucumber, Daikon, Peppers, and Lettuce. It’s a curry-style dish that we have quite often.

Product Information

Beautiful Vibrant Mild Sauce where you can adjust the heat level yourself for as spicy as you like. Add in some broiled Tandoori Chicken and let simmer with the sauce before adding in the cream for an out-of-this-world Butter Chicken Dish.

Make it with Sautéed Onion & Peppers. Serve it over Rice, in a Steamed Pita or Naan Bread with Sliced Cucumbers & Lettuce. It can be used in other places like Butter Chicken Pasta, or Poutine.

Highly customizable too with substituting the various ingredients, making it truly Your kind of Dish.

Ingredients

Sugar, Herbs & Spices (Fenugreek Leaves, Kashmir Chilies, Garlic), Salt, Sulfites.

Contains: Sulfites
May Contain: Milk, Eggs, Wheat, Mustard, Peanuts, Soy, Sesame, Tree Nuts, and other allergens.

Instructions

1. In a bowl, Combine Tomato Juice and Butter Chicken Masala and set aside for now.
2. In Sauce Pot, add 1/4 C Fat and 1/2 C Tomato Paste and mix really well. Cook on medium heat. About 5 minutes, or until the Fat starts to separate from the tomato paste.
3. Add the Bowl with Tomato Juice and Seasoning. Mix really well. Once the Sauce starts to boil again. Lower the temperature and simmer until slightly thicker than the desired consistency you want in the end product.
4. If adding cooked meat, you can add it here along with the Sauce while it is simmering to the desired consistency.
5. Add 1/2 Tub of Whipping Cream or other substitute and mix. Adjust the Heat Level and Seasoning. Serve this over Rice or on Naan/Pita Bread with Vegetables.

Butter Chicken Sauce Tips

The Color can change quite a bit as well as texture depending on what you are substituting for cream and if adding meat – the type of Tandoori Spice seasoning as well as the type of Tomato Paste (use a very good Quality Tomato Paste). The consistency should be like a Thick Gravy.

Cook the Tomato Paste so that it eventually absorbs the Fat, mixing often. Then cook it a bit longer, where it starts to release that Fat again. Here you can add Vegetables to be sautéed or sauté them separately and add at the end into the sauce or on the side.

Then add in the liquid along with the seasoning. If using cooked Tandoori Meats, add it here. Cook until thick or desired consistency. Then add in your Cream or substitute.

If using Coconut milk. Cook your Sauce until really thick before adding in the Coconut Milk. If you add it too early, it will cook and start to brown with the rest of the sauce.

The Sauce should be a Vibrant Orange and Gravy like, as thick or thin as you like it, with a good amount of heat as you desire. Adjust the Heat and Sweetness towards the end before serving.

Cool Whip And Cream

Whipping Cream/Cool Whip is my preference. It adds more sweetness to the dish and assists in a thick gravy. I add in half a container of Cool Whip with some Heavy Cream.

If serving in a single platter where everyone can scoop out how much they want. Drizzle Cream over the top and garnish with Fenugreek Leaves, Cilantro, or Green Onions.

Butter Chicken Ingredient Substitution

This recipe is highly customizable to suit your taste. The Flavor is already there in the Butter Chicken Masala. Exchange certain ingredients to your preference. Add more Heat or Cream. Cook it up thin or thick.

FAT substitute for Butter Chicken

Preferably use Ghee or substitute with Butter, Coconut Oil, Lard, Vegetable, Sunflower, or Canola.

Cream substitute for Butter Chicken

Preferably Cool Whip or substitute/combine with Heavy Cream, 50/50, Coconut Milk, Sour Cream, Yogurt, and Almond Milk. Add in about 1 cup or more if desired.

The Cream aspect is very crucial for the color. While you can substitute with anything you want and rule flavor over color. Heavy Cream and/or Cool Whip will offer a Vibrant Orange Color, as well as assist in thickening the sauce and added sweetness.

No hard rule here as to how much cream to use. It’s Butter Chicken after all. The 1 cup is a moderate amount. Add as much as you desire. You can also add Cool Whip in addition to the cream added. Cool whip will also assist in giving the sauce body and tone heat down.

Butter Chicken Heat level

When adjusting the heat, you can use anything you prefer. Some suggestions are Kashmir Chilli Powder, Deggi Mirch, Black or White Pepper, Cayenne Pepper, Chili Powder, Scotch Bonnet, Jalapeño, Serrano or Chilies.

Butter Chicken Masala contains a mild heat so that it can be enjoyed from all heat tolerance levels. Add in your preferred heat to make it as spicy as you like, or add more cream or cool whip to tone the heat down.

Marinated Chicken

Make Tandoori Chicken Kebabs and cook. Then add them into the Butter Chicken Sauce to simmer for a bit before adding in the Cream.

Butter Chicken with Onions & Peppers

Add in sliced Onions with Green & Red Bell Peppers. You can also sauté the Vegetables and serve them on the side.

Butter Chicken Masala Dishes