Butter chicken bowl from Whitewater Cooks with Passion (page 130) by Shelley Adams

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • averythingcooks on September 15, 2019

    I've made day long versions of butter chicken that of course were wonderful but this "quick" (once you've marinated the chicken thighs in a beautiful paste) version is rich, full flavoured & delicious. First off, the oven roasted thighs would be great on their own. The sauce requires sautéing garlic & ginger early and then has you add more of both later in the process. My only concern was the amount of salt in the sauce - next time I will add less and then taste. I added some chopped peppadews, peas and broccoli florets to up the veggies & colour. It was a great dinner with a pile of warm naan for dipping.

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