Did you find this at one of the chain grocery stores? Sounds interesting!

Mmmmm good! I have a made from scratch recipe that is very easy and good, too.

ETA: Wonderful that you're open to trying new cuisines!

Delilah66, will you share your butter chicken recipe? I have tried it a couple of times, but don't have a T&T recipe, and would love to try yours.

Target carries them.

I like TJ's butter chicken in the frozen food section.

Jennifer, how did you roast the sugar snap peas? They look wonderful.

Bestyears, I picked up the kit at a local grocery store but when I went back for the curry they were all gone. I asked about them and the store is no longer carrying that line.

Powermuffin, thanks for letting me know they're at Target.

Linelle, Sugar snap peas are one of the few ways I can get DH to eat something green. I roast them at 450 with a little olive oil, stirring once, for about 10 minutes. Finish with salt & pepper. Thanks for the tip about TJ's. The kit was easy but your's sounds even easier!

Jennifer, TJ's butter chicken is definitely easy. I'm sure yours tastes better but TJ's is a handy option to have in the freezer.

I roast everything but never thought of doing peas! Yum!

TJ's has some simmer sauces that are very good and not super calorie laden. curries, tikka masala and the like. I tend to slice up the curries.

Your meal kit looks good. I love it when things like that turn out!

I'm not sure where I got the recipe. It may have come from my son's Pakistani MIL. There are a lot of spices, but it's not a difficult dish to make. You may want to reduce the amount of red curry paste the first time you make this recipe by half at least, unless you know you like some heat.

Butter Chicken

2 T butter

2 T vegetable oil

4 lg boneless, skinless chicken thighs, cut into bite-sized pieces

1 onion, diced

3 cloves garlic, minced

Minced fresh ginger (same amount as garlic)

2 tsp curry powder

1 T curry paste (eg, Red Curry Paste Thai Kitchen brand can be
found in international food aisle)

2 tsp tandoori masala (from Indian market, but I make my own in bulk)

1 tsp garam masala

1 (6 oz) can tomato paste

15 green cardamom pods* (1 pod = 1/6 tsp ground cardamom)

1 (14 oz) can coconut milk

1 c non-fat plain Greek yogurt

Salt to taste

Cooked Rice

1. Melt butter and oil in a large skillet over medium heat. Stir in the chicken, onion and garlic. Cook, stirring occasionally, until onion is translucent, about 10 minutes.

1. Stir in the ginger, curry powder, curry paste, tandoori masala, garam masala, and tomatoes paste. Cook and stir until no lumps of tomato paste remain.

1. Pour into a slow cooker, then add cardamom and coconut milk. Season to taste with salt.

1. Cook on high 4 to 6 hours or on low 6 to 8 hours until chicken is tender and sauce has reduced to your desired consistency.

1. Add yogurt. If “flat” tasting, add the juice of ½ lemon rather than adding more salt.

1. Before serving over rice, remove and discard cardamom pods, if used.

*To make it easier to remove the cardamom pods, before adding them in, take a needle and thread and pierce the needle through the top of each pod, stringing them together. Tie the ends of the string together in a knot so a ring of pods is made.

Thanks for that recipe. As it turns out, I am testing 2 pita recipes. Not Naan, but close enough and I have been thinking about making a curry of some sort. I haven't made butter chicken other than with a simmering sauce I bought (Archer Farms at Target). Loved it the first time but not so much the second. I have everything other than the tandoori masala.

ETA: and it looks like I can make that.

Thank you, Delilah66, I appreciate you sharing the recipe, I'm going to make it this week!

I made the butter chicken recipe in this article last week, Butter Chicken. If you have an instant pot, I highly recommend it. It was a big hit at our house. I did not add cilantro at the end. Delicious!

Thanks for sharing, looks good. I'm wondering about the price. Sometimes I buy TJ's curry simmer sauce, add a pound of chopped chicken and a bag of their fire-roasted onions and peppers. It's a nice meal for 3-4 that's not too expensive. I recently came across frozen chicken tikka masala with rice, brand Tandoor Chef, at a discount store that is convenient and delicious, but not cheap. I just found the NYer recipe elsewhere and purchased garam masala in order to try it. It will be interesting to perhaps compare with the recipe from Delilah. Thanks, everyone!

I made Delilah66's butter chicken yesterday, we had it for dinner last night, and it was delicious, thank you again for sharing the recipe Delilah66. I did not have cardamon pods, and it's an hour's drive to a place that might stock them, so I used ground cardamon instead. I doubled the recipe, and did add 2 teaspoons of salt, some fresh ground pepper, one or so tablespoons of sugar and a couple of tablespoons of lime juice after slow cooking, and as Delilah said, that brightened it up considerably. This recipe is def a keeper.

Sounds good, will try it soon. The other night I made the recipe that legomom posted, did not use an IP, just simmered the sauce ingredients in order, then simmered chicken (and onions not in the recipe). Served with basmati rice, very good.

Mercurygirl, did you use heavy cream or coconut milk? I don't have an IP, but would love to try the recipe.

I used heavy cream and a little less butter than called for added after simmering the sauce and spices for about 20 minutes. I guess the IP could speed things up a little, but it was pretty easy.

Here’s another Middle Eastern Chicken dish that a Gardenwebber posted about 7 years ago attributing it to Cooking Light. I’m sorry I cannot remember who it was and I couldn’t find this version on line, but I love this dish:

Chicken Biryani

2 tsp canola oil

1 lb boneless skinless chicken thighs cut into 1-inch pieces

1 c chopped onion

1 jalapeño pepper seeded and minced

1 tsp fresh minced ginger

1 1/2 tsp garam masala

3/4 tsp ground cumin

1/2 tsp salt

2 garlic cloves minced

2 c chopped plum tomatoes

1 c uncooked basmati rice

1/3 c Golden raisins

1 14 oz can fat-free, less sodium chicken broth

1/4 c fresh cilantro

1/4 c sliced almonds ( I omit because I don’t like nuts in my cooked food)

lime wedges

Heat oil in a large non-stick skillet over medium high heat. Add chicken; sauté 3 minutes. Add onion and jalapeño; sauté 3 minutes. Add next 5 ingredients; sauté 30 seconds. Add next 4 ingredients; bring to a boil. Cover, reduce heat and simmer 15 minutes or until rice is tender. Stir in cilantro. Sprinkle with almonds. Serve with lime wedges.