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Bombay Butter Chicken
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Description A delicious chicken dish infused with traditional Indian flavours.
Ingredients
At a glance
Cuisine
Indian (India)
Main Ingredient
Chicken
Cooking Method
Sautée
Difficulty
Moderate
Course/Dish
Poultry
Makes
20 servings
  • 1 lb (500 g) Gay Lea Butter
  • 1.5 lb (750 g) Onions, peeled and sliced
  • 12 Garlic cloves, minced
  • 10 lb (5 kg) Chicken breasts or thighs, cubes, boneless and skinless
  • 2 tsp (10 ml) Each salt and pepper
  • 1/3 cup (75 ml) Mild Indian curry paste
  • 1/3 cup (75 ml) Minced gingerroot
  • 4 tsp (20 ml) Ground cinnamon
  • 12 cups Canned diced tomatoes with juice
  • 1 cup (250 ml) Gay Lea Sour Cream
  • 1 cup (250 ml) Chopped fresh coriander
  • Optional Steamed rice or naan bread
  • Optional Lime wedges
Methods/steps
  1. Season chicken with salt and pepper. Melt half the butter in a stockpot set over medium-high. Brown the chicken in small batches; remove with a slotted spoon and reserve.
  2. Reduce heat and add onions and garlic; sweat until translucent.
  3. Stir the curry paste, gingerroot and cinnamon into the onion mixture. Cook; stirring until fragrant. Add browned chicken, tomatoes with juices and remaining butter; bring to a boil.
  4. Simmer, covered, for 30 minutes or until chicken is cooked through. Taste and adjust seasonings. Transfer to a steam table tray to hold for service. Just before serving, stir in sour cream and coriander and gently heat through. Serve with steamed basmati rice or naan bread. Garnish with lime wedges.
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