JT made this with the Naan for dinner last night. This is quite tasty but it’s not the ‘butter chicken’ I know. What’s different about it is that it has almonds and raisins in the recipe. It’s a lot of work, and not really worth it, so I won’t bother posting the recipe, but it looks pretty good, so here is the photo. Recipe came from Simply Indian by Tahera Rawji and Hamida Suleman, published 2003 by Whitecap books, page 51.
This is what we did differently than the recipe: substitute Carnation Evaporated Milk for the Cream and we also puréed the sauce so that it is more creamy and added about 1 tbsp of tomato purée and about 2 tbsp tandoori paste instead of 1 tbsp tandoori powder. In my opinion is that this is too sweet (too many raisins when puréed) and it needs about 1/2 cup to 1 cup plain yogurt for the tang.