Tag: butter chicken

To many cooks

That title is not a typo. This is an open letter to any of you out there with a culinary bent.

Tonight I’m teaching a friend of mine to cook. He’s got fried rice and steak down pat but is looking to expand his recipe book. We’re also going to talk about the significance of the book of Acts.

Given my published (here) culinary repertoire features replica Sizzler’s Cheese Toast, toasted mars bar sandwiches, a little number I like to call “Baked Bean Ravioli Surprise”, and Butter Chicken, I need your help.

We’ll do home made pizzas next week (including dough), then a variation of my mum’s Satay recipe, then my world famous, yet to be published, Spaghetti Bolognese. After that I’m open to suggestions. We’ll have covered the major food groups – Indian, Italian and Thai. What’s left?

Tonight we’re doing Butter Chicken. Feel free to give me a list of “must haves” for any single guy’s recipe book.

Butter Chicken

I’ve been a bit inspired by my mum’s cooking blog (that doesn’t get updated very often) to put some of my recipes online occasionally.

It saves trying to write them down in a book somewhere to keep track of them.

Today’s recipe is for Butter Chicken – my Butter Chicken Recipe is deceptive – it contains no butter.


  1. 2 tins of Tomato Soup
  2. 1 medium size tub of natural yoghurt
  3. 1 dollop of cream
  4. 2 tablespoons almond meal
  5. 2 tablespoons garam masala
  6. 1 tablespoon turmeric
  7. 2 tablespoons Hungarian sweet paprika
  8. 1 tablespoon cumin
  9. Curry powder (to taste – I used about a table spoon)
  10. 2 teaspoons of coriander
  11. Chicken (I used about 4 thighs – but this could probably be safely increased)
  12. Onions


  1. Combine tomato soup and yoghurt in a pot on low heat, add almond meal and spices, stir.
  2. Brown the onions in a separate saucepan/wok, add the chicken (cut into chunks) on medium heat.
  3. Once the chicken has started to seal add the sauce.
  4. As the sauce starts to bubble add the cream, stir in. Cover.
  5. Simmer on medium heat with a lid for 30-40 minutes.

Serve with rice and naan/roti/flat bread of some description/pappadams.

Leave any suggested improvements in the comments…