I need Butter Chicken recipes please???

Question

PLEASE

Answer 1

Butter Chicken

2-3 tbsp. butter [ over medium heat, heat until frothy ]
1/4 tsp. ground cinnamon [ add to butter, let fry for about 5 secs ]
1 medium onion, 2 tsp. garlic, 2 tsp. ginger [ mince and add to butter ]
Saute until the onion becomes transparent, about 3 minutes over medium heat
1/2 tsp. turmeric, 1/2 tsp. cayenne, 1 tbsp. dry coriander [ add to butter, saute
for 3 minutes or so ]
1 lb. chicken meat cut into small cubes [ add and saute about 10 minutes, stirring every couple of minutes to seal all sides ]
8 oz. chicken stock OR water OR canned diced tomatoes
AND 1 tbsp. tomato paste [ stir into the mixture and simmer for about 40 minutes or until completely tender ]
1/2 cup 35% cream OR plain yogurt
AND 1/2 tsp salt (to taste) [ if using cream, simmer at least 3 minutes, if yogurt then just heat through ]

Serving directions : Serve on rice with Naan bread and salad. I find that it works just as nicely tossed with some fine noodles (cappellini) or fine rice stick.

Modifications: Try adding 1/2 tsp of dried ground ginger to the butter along with the cinnamon.

Answer 2

I'm so glad you asked. This is my favorite chicken recipe. It's so much simpler than the other recipes you've recieved but believe me, it's delicious. Most people don't like the idea of using real butter, or frying, but I figure every once in a while you just need to eat something so good it doesn't matter. Enjoy!

Butter Chicken

4 boneless, skinless chicken breasts
flour seasoned with salt and pepper for dredging
1/3 cup butter
1 sprig of fresh parsley, just for a garnish

(1) Seperate the fillets of each breast (you know, there's a line down the side of the breast that connects a smaller piece to the larger one) Pound the larger pieces to flatten them. Dredge them in the seasoned flour, shaking off the excess.

(2) Heat the butter in a large heavy frying pan until it bubbles. Place the fillets in the pan, in one layer. Cook one side over a moderate to high heat for about 3-4 minutes, until they are golden brown.

(3) Turn the chicken over. Reduce the heat to between loew to moderate and continue cooking until the fillets are cooked through but still springy to the touch, about 9-12 minutes. If the chicken begins to brown too much, cover the pan and reduce the heat for the final few minutes of cooking.

(4) Serve at once with parsley garnish.

What to serve with it? Get a box of Rissoto (italian flavored rice) or mashed potatoes. Roasted asparagus would be nice. Just drizzle a little olive oil over some asparagus, season with salt and pepper and bake at 350F for about 15-20 minutes. A salad goes very well. And I always love a crusty bread.

Answer 3

Butter Chicken

2 to 3 tablespoons of butter
1 onion
¼ teaspoon of cinnamon
2 teaspoons of crushed garlic
2 teaspoons of crushed ginger
½ teaspoon of ground turmeric
1 to 2 teaspoons of chilli powder
1 tablespoon of coriander
400 grams / 14 oz of skinless, boneless chicken thighs or breasts
¼ to ½ cup ground almonds
225 gram / 8 oz can of whole peeled tomatoes with juice
1 tablespoon of tomato paste
½ cup of unsweetened yoghurt

With chicken there is always a risk of food poisoning, so it is important to clean your hands, board and knives before and after working with the raw meat.

Trim and cut the chicken into small cubes, cover and put aside. With a clean knife and board slice the onions into thin wedges (lyonnaise). Heat a large saucepan or frying pan and melt 2 to 3 tablespoons of butter until it is frothy. Add the onions and the cinnamon to the pan and fry lightly.

When the onions are soft stir in the crushed garlic and ginger. Then add the turmeric, chilli and coriander, and sauté over a medium heat. The spices are fried first to release their maximum flavour and this really enhances the dish. Add the cubed chicken and sauté stirring constantly until the chicken has turned white.

Pour in the ground almonds, tomatoes and tomato paste. Mix thoroughly. Cover and simmer for 20 to 30 minutes. Add the yoghurt and heat through. Serve on rice with a salad and Indian bread if desired.

(Serves 4 to 6)

Answer 4

BUTTER CHICKEN

INGREDIENTS
Chicken 800 gms.
Kashmiri Red Chili Powder 1 tsp.
Lemon Juice 1 tbsp.
Salt To taste
Marination
Curd (Yogurt) 1 cup.
Ginger paste 2 tbsps.
Garlic paste 2.tbsps.
Garam Masala powder 1/2 tsp.
Kashmiri Red chili powder 1 tsp.
Lemon juice 2 tbsps.
Butter 2 tbsps.
Mustard oil 2 tsps.
Salt To taste
Makhani Sauce
Whole garam masala 1 tbsp.
Tomato puree 400 gms.
Sugar/Honey 2 tbsps.
Ginger paste 1 tbsp.
Garlic paste 1 tbsp.
Red chili powder 1 tbsp.
Garam masala powder ½ tsp.
Fresh cream 1cup.
Kasoori methi ½ tsp.
Chopped green chilies 1 tsp.
Butter 50 gms
Salt To taste

1. Skin and clean the chicken. Make incisions with a
sharp knife on breast and leg pieces.
2. Apply a mixture of red chilli powder, lemon juice
and salt to the chicken and leave aside for half an
hour.
3. Hang the yogurt in a muslin cloth for 15-20
minutes to remove extra water. Add red chilli
powder, salt, ginger-garlic paste, lemon juice,
garam masala powder and mustard oil.
4. Apply this marinade to the chicken pieces and
refrigerate for 3 to 4 hours.
5. Put the chicken onto a skewer and cook in a
moderately hot tandoor or a preheated oven (200
degrees celsius) for 10-12 minutes or until almost
done. Baste it with butter and cook for another 2
minutes. Remove and keep aside.
6. Heat butter in a pan. Add whole garam masala.
Let it crackle. Then add ginger-garlic paste and
chopped green chillies. Cook for 2 minutes.
7. Add tomato puree, red chilli powder, garam
masala powder, salt and one cup of water. Bring to
a boil. Reduce heat and simmer for 10 minutes. Add
sugar or honey and powdered kasoori methi.
8. Add cooked tandoori chicken pieces. Simmer for
5 minutes and then add fresh cream.
9. Serve hot with naan or parantha.

Answer 5

i have the easiest butter chicken recipe ever.
for 1 kg of chicken fillet- cubed

1/4 pound butter-
1-2 onion/s - depending on ur taste and the size of the onion
chop onion finely- saute onion in the butter

add 1 tsp turmeric
1 full tsp garlic
1 full tsp crushed green chilles (again depending on ur taste)
1 tsp salt
add the above to your sauteed onions together with your chicken fillet. Cook till tender
Add 1 tin of nestle dessert cream and 1 tub of fresh cream.
Steam for 5 minutes

Garnish with coriander and black pepper

Enjoy!!!

Answer 6

Chicken Makhani (Indian Butter Chicken)

1 shallot, finely chopped
1/4 white onion, chopped
2 tablespoons butter
2 teaspoons lemon juice
1 tablespoon ginger-garlic paste
1 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon ground cumin
1 bay leaf
1/4 cup plain yogurt
1 cup half-and-half
1 cup tomato puree
1/4 teaspoon cayenne pepper, to taste
1 pinch salt
1 pinch black pepper
1 tablespoon peanut oil
1 lb boneless skinless chicken thighs, cut into bite size pieces
1 teaspoon garam masala
1 pinch cayenne pepper
1 tablespoon cornstarch
1/4 cup water

Heat 1 tablespoon oil in a large saucepan over medium high heat.
Saute shallot and onion until soft and translucent.
Stir in butter, lemon juice, ginger garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf.
Cook, stirring, for 1 minute.
Add tomato puree and cook for 2 minutes, stirring frequently.
Stir in half-and-half and yogurt.
Reduce heat to low and simmer for 10 minutes, stirring frequently.
Season with salt, pepper and cayenne.
Remove from heat and set aside.
Heat 1 tablespoon oil in a large heavy skillt over medium heat.
Cook chicken until lightly browned, about 10 minutes.
Reduce heat and season with 1 teaspoon garam masala and cayenne.
Stir in about 1/3 of the sauce and simmer until liquid has reduced and chicken is no longer pink, about 5 minutes.
Pour the rest of the sauce into the chicken.
Mix together cornstarch and water, then stir into the sauce.
Cook for 5 to 10 minutes, or until thickened.

Answer 7

I never heard of butter chicken. Maybe fry some chicken cutlets in butter instead of oil and season with Mrs. Dash.