Recipe: Butter Chicken for a Crowd

In our last interview, Karen shared some of her best tips for feeding big groups. I asked her to also share her recipe for Butter Chicken, since this is one of her favourite recipes too cook for a crowd. This recipe serves 30 people, but if you're serving fewer people, part of the sauce can be frozen before the chicken is added and used later. Please note that the chicken tastes best when marinated in the sauce overnight, so this is a great recipe to prep one day ahead.

I made this a few weeks ago and I served it with rice as well as this Super Easy Naan Bread (it was as simple as the title makes it sound) and Cucumber Raita (a no-fail cucumber and plain yogurt side dish). The naan would be hard to make for 30 guests (we just had 2) but the raita could easily be made on a bigger scale. I also used a mixture of chicken breasts and bone-in chicken, since chicken breasts are quite expensive here. Our guests thought it was great—and so did we! Thanks, Karen!

Image by Peppergarlickitchen 

Image by Peppergarlickitchen 

Butter Chicken for a Crowd

Serves 30

2 medium onions, diced
10 cloves of garlic, minced
vegetable oil

1/8 cup cumin
1/4 cup corriander
1/4 cup curry

1.42 litres (50 oz.) of diced tomatoes
1 cup of butter

1/2 litre (17 oz.) cream
1/4 cup paprika
1/4 cup lemon juice
1/2 cup cornstarch
1/8 cup chili flakes
1/8 cup dry chicken soup base
salt and pepper, to taste

8 kg chicken breasts, diced

cilantro, for garnish
red chili powder or hot sauce (optional, on the side)

In a heavy-bottomed pot, sauté the onions and garlic in a bit of vegetable oil. Meanwhile in a small cast iron skillet, toast the cumin, coriander and curry (do not use any oil or liquid). Once the spices are toasted, add them to the onions and garlic mixture so that they don't burn in the skillet. Then add the diced tomatoes and butter to the mixture and simmer.

In the empty tomato can, combine: cream, paprika, lemon juice, cornstarch, chili flakes and dry chicken soup base. Mix and then add to the pot of tomatoes, spices, onions and garlic. Bring to a low boil and simmer, stirring often. Taste add salt and pepper as needed.

Now, dice the chicken breasts and marinate them overnight or as long as possible in the sauce. Saute the chicken on medium-high heat, and then add the remaining sauce. Put the mixture of chicken and sauce into the oven and cooking for about one hour. Right before serving, sprinkle with cilantro. Serve with rice—to a crowd!