Indian Cuisine: Butter Chicken

Sunday October 11, 2009


When it starts to get really autumnal outside, there’s nothing better than staying in to try out a few new recipes in the kitchen, especially when they’re as warm and comforting as a good, authentic Indian curry.

This recipe is unbelievably easy and incredibly quick – perfect for adding some spice and warmth to these cool autumn evenings. I’ve been a fan of Sharwood’s Indian products for a long time, and this recipe proves you don’t have to be a spice connoisseur to make a great curry. If you’re new to this type of cuisine, don’t worry – Butter Chicken is pretty mild, but still full of flavour.

Butter Chicken (serves 4)

Heat the olive oil in a sauté pan, then fry the onion over medium-high heat until it starts to turn translucent. Add sliced chicken and cook until golden brown.


Reduce heat to medium-low. Add the jar of Sharwood’s Butter Chicken Sauce to the chicken and stir. Let simmer for 10 to 15 minutes, stirring occasionally, until chicken is cooked through.

Serve on a bed of basmati rice, garnished with fresh cilantro. Delicious accompanied by naan bread (available in the bakery section of most grocery stores) and Sharwood’s Major Grey Mango Chutney.


Some tips to add a few authentic Indian touches to your meal:

* As your curry is cooking, add a couple of cardamom pods and a single cinnamon stick to the sauce for an extra splash of flavour

* Serve with a glass of freshly made mango lassi – it’s delicious and the perfect accompaniment to curry as the sweetness cuts through the heat of the spices

* Churis (the colourful glass bangles worn by Indian women) make beautiful napkin holders – look for the smaller version, worn by girls, as they’re just the right size



* For special occasions, use rich colours to decorate your table, light some candles and use incense sticks to really set the scene

* If you live in Toronto, little India (on Gerrard Street between Greenwood Avenue and Coxwell Avenue) is well worth a visit – it’s lined with Indian stores stocking a huge array of ingredients for Indian cuisine and lots more besides

by Jo Rivard
all images by Jo Rivard

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3 Comments

on Oct 15, 2009  Marayna  1,082 said:

*drool*

on Oct 12, 2009  Ali de Bold  STAFF said:

Jo your pictures are always so good! I'm drooling...

on Oct 12, 2009  curlysue10  6,086 said:

Awesome article!!
Also for making curry I like using Patak's curry pastes. You can find them at Loblaws ... and as for Little India, try Motimahal ... its a little hole in the wall in terms of decor but the food is PHENOMENAL. My family and I have been going there for years. My personal favourite is the malai chicken and ras malai for dessert. You will not be disappointed.

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