Butter Chicken Sauce

Butter Chicken Sauce
Butter Chicken Header

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 Sauteed 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 a 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 JAH 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 C 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 Wrap
Butter Chicken Wrap

Heat Level

With JAH Butter Chicken Masala, you can adjust how spicy you want it. It’s supposed to be a mild-hot Curry.

Add in Chili Powder, Cayenne Pepper, Chilies, Jalapenos, Scotch Bonnet, and more to reach your desired heat level. Keep in mind too that the added cream will tone the heat down. Always taste and adjust.

Protein

Classically served with Diced 1 inch Tandoori Seasoned Chicken Breast. Pork, Lamb, or Paneer can be substituted.

While it is better with the Tandoori Chicken, you certainly can make it without. Just Chop the Chicken Breast into Cubes and Cook in the oven. Maybe add some Garam Masala. Then add to the sauce to simmer and absorb the flavors.

Butter Chicken Dish
Butter Chicken Dish
Butter Chicken
Butter Chicken

Vegan

For a Vegetarian version. Substitute the meat with Paneer or Fried Jack Fruit. Either Plain or seasoned with the Tandoori Masala or Garam Masala.

Butter Chicken Masala Dishes

Butter Chicken Wrap

Butter Chicken Wrap

Butter Chicken Curry on Naan/Pita Bread, Cucumbers, and Lettuce.

Butter Chicken and Rice

Butter Chicken & Rice

Butter Chicken Curry over Kala Jeera Rice or on the side. Optionally with Sauteed Onions & Peppers with Cucumber, Daikon, and Lettuce.

Pepper Coulis

Butter Chicken with Pepper Coulis

Pepper Coulis is an awesome addition to this Curry Dish. Just make a batch of this Sauce up and add in 2 Cups along with the Curry sauce towards the end and before the cream goes in.

Butter Chicken Pasta

Butter Chicken Pasta

Butter Chicken or Pork Curry over Pasta. Serve this up with Garlic Bread or Garlic Naan Bread.

Butter Chicken Poutine

Butter Chicken Poutine

With Chicken or Pork Served over French Fries and some Cheese.

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 sauteed or saute 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 Butter Chicken 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.

Oil

Substitute any kind of oil/fat. I have used Coconut Oil, Ghee, Lard, Vegetable, Sunflower Oil, and Canola. You can use regular butter, however since the fat is cooked over medium heat with the tomato paste you have to watch that you don’t burn the butter. This is why Ghee is so much better here because of the high smoke point.

Cream

Substitute with Heavy Cream (18 %), 50/50, Coconut Milk, Sour Cream, Yogurt, Whipping Cream/Cool Whip, or Almond Milk.

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 either. 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.

Heat

When adjusting the heat you can use anything you prefer. Some suggestions are Black Pepper, Cayenne Pepper, Chili Powder, Scotch Bonnet, Jalapeno, or Chilies. Adjust the Heat towards the end after the cream has been added.

JAH 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.

Butter Chicken Pin

Butter Chicken Sauce

Mild Vibrant Orange Curry Sauce Served over Rice or Pita/Naan Bread usually with Tandoori Chicken. Serve with Sauteed Onion and Peppers in the sauce or on the side with Sliced Cucumbers & Daikon.
Prep Time5 mins
Cook Time15 mins
Course: Main Course, Sandwich, Side Dish
Cuisine: Indian
Keyword: Butter Chicken, Butter Chicken Sauce, Butter Curry, Tikka Masala
Servings: 4 People
Author: JAH

Equipment

  • Sauce Pot or Wok

Ingredients

  • 2 C Tomato Juice
  • 1/2 C Tomato Paste
  • 1/4 C Ghee - – or other substitute, see notes
  • 1 C Cream - – or other substitute, see notes
  • 6 Tbl JAH Butter Chicken Masala
  • 2 C Pepper Coulis - – Optional

Instructions

  • In a bowl Combine Tomato Juice and Butter Chicken Masala and set aside for now.
  • In Sauce Pot add Fat and Tomato Paste and mix really well. Cook on medium heat. About 5 minutes or until the Fat starts to separate from the tomato paste.
  • 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.
  • If adding cooked meat you can add it here along with the Sauce while it is simmering to the desired consistency.
  • Add 1 C Cream or other substitute and mix. Adjust the Heat Level and Seasoning. Serve this over Rice or on Naan/Pita Bread with Vegetables.

Notes

OIL: You can substitute any kind of oil/fat. I have used Coconut Oil, Ghee, Lard, Vegetable, Canola.
CREAM: You can substitute with Heavy Cream, 50/50, Coconut Milk, Sour Cream, Yogurt, Whipping Cream/Cool Whip, and Almond Milk. You can also certainly add in more than 1 cup if desired.
HEAT: When adjusting the heat you can use anything you prefer. Some Suggestions are Black Pepper, Cayenne Pepper, Chili Powder, Scotch Bonnet, Jalapeno, or Chilies.
If you want to make this with Onion and Pepper slices included in the sauce. Add them with the tomato paste and oil and cook or saute and add at the end.
If you want to tone the Tomato Taste down you can use 1 C Tomato Juice and 1 C Chicken Stock.
Some suggested vegetables: Lettuce, Onions, Cucumbers, Daikon, Radish, Peppers
 
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