This week's featured recipe and tips by:

Sharen Iverson

Culinary Resource Coordinator at Town & Country Market on Bainbridge Island

Sharen has been cooking since she was 5, seriously! She had her own garden and was barbecuing fish in the backyard when she was 10. She got into catering as an adult when she served on the board of directors of Public Radio in Alaska. Since 2002, she’s been the culinary coordinator at Town & Country Market on Bainbridge Island. She especially loves cooking Asian and Italian cuisine, and talking with customers at the culinary kiosk. And she loves cooking for her granddaughter, Evelyn, who was born in 2008.

Basmati Rice, or try our recipe for Coconut Rice

This dish can be made a day ahead, which actually improves the flavor.

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Town & Country


Indian Butter Chicken

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Rating: 5.0/5 (2 votes cast)


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  • 4 tablespoons butter, divided
  • 1 yellow onion, chopped
  • 2 cups chopped Roma tomatoes
  • 1 teaspoon minced ginger
  • 1 teaspoon minced garlic
  • 2 teaspoons chili powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon turmeric
  • 1 teaspoon salt
  • 1/2 cup cashew or almond butter
  • 1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch cubes


Melt 2 tablespoons of butter in a large skillet over medium heat and fry onions until transparent.
Add tomatoes, ginger, garlic and spices; sauté 3 minutes.
Add nut butter and stir until thoroughly blended.
Add chicken and simmer until fully cooked, about 10 minutes.
Add remaining butter, stir and remove from heat. Serve hot with naan bread and cooked rice.

Recipe from Town & Country Market - Culinary Resource Center
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