any good reciepe for butter chicken??

Question

im just a BEGINER at cookin so jus tryin my luck...just a simple reciepe will do..

Answer 1

Ingredients

-Chicken - 300 grams, cleaned and cut into small pieces
-Cinnamon- 2" pcs
-Salt - to taste
-Cashew & almond paste - a handful ground smoothly
-ginger & garlic paste - 2 tspns
-onion - one chopped
-turmeric powder- 1/4 tsp
-chilly powder - 2 tsp
-coriander powder- 1 tspn
-orange colour - 1 1/2 tsp
-butter - 3 tspn
-oil - 2 tspn
-tomato puree - 2 tomatoes blended smoothly

Method:

1) Fry onions in oil till transparent.
2) Add cinnamon and let it fry.
3) Then add ginger & garlic paste along with a little water.
4) Stir continuously.
5) Add turmeric, chilly, coriander powder with salt and mix well.
6) Pour in tomato puree, cashew & almond paste - mix well with water.
7) When it starts to boil add the chicken which should be mixed with a little colour.
8) Then add sufficient water for the chicken to boil.
9) The gravy should get thick or according to your requirement. 10) Before switching off add butter and serve hot with parathas.

ENJOY!!

Answer 2

1

Answer 3

Ingredients
1 whole chicken , cut into small pieces
For the marinade:
1 tbsp tandoori masala,
1 tbsp garam masala
1 tsp cinnamon powder
1 tsp cloves powder
1 tsp cummin powder (jeera),
3 tbsp of yoghurt,
salt to taste

2 medium tomatoes , blended to a smooth paste
2 medium onions chopped,
1 tbsp ginger-garlic paste,
3 tablespoon cashewnuts, powdered
2 tsp red chili powder,
1 tablespoon curd(yoghurt)
1 stick butter for frying
1 tablespoon CoolWhip

Method
Marinate the chicken in the marinade for 1 whole hour.
Heat some butter and fry the chicken till well done.
Remove the chicken, drain and set aside.
In the remaining butter fry the chopped onions till golden,
then add the ginger-garlic paste and fry sprinkling
little water now and then till oil separates.
Add the cashew paste, chilli pd, tomato paste and cook for 10 mins.
Add the curd,whipped cream and the chicken.
Mix well and cook till done .
Garnish with finely chopped coriander leaves.

Answer 4

Butter Chicken Recipe

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 5

well this is the best for you since you are a beginner its simple easy and turns out tasty

Ingredients

* 700 gm: Raw chicken

Marinade

* ½ kg: Curd
* 1 tsp: Ginger garlic paste
* 1 tsp: Red chilli powder
* Salt to taste

Gravy

* 100 gm: White butter
* ½ kg: Tomato (pureed)
* ½ tsp: Black cumin seeds
* ½ tsp: Sugar
* 1 tsp: Red chilli powder
* Salt to taste

To Prepare Chicken

* 100 gm: Fresh cream
* 75 gm: White butter
* 4 no: Sliced green chillies
* ½ tsp: Crushed fenugreek leaves


Method

1. For the marinade, mix red chilli powder, ginger garlic paste, salt and curd together. Marinade is ready.
2. Now mix the raw chicken in the marinade and keep it in the refrigerator overnight.
3. Then roast the marinated chicken in a tandoor or an oven for about 5-10 minutes till it is three fourth done.
4. For the gravy, heat white butter in pan. Add black cumin seeds, tomato puree, sugar, red chilli powder and salt. Mix it well.
5. Now add the prepared chicken, white butter, fresh cream, sliced green chillies and crushed fenugreek leaves.
6. Cook till chicken is done.
7. Butter Chicken is ready to eat.
8. Serve hot with rice or naan.

Answer 6

I dont know this butter chicken but what I do is to takea whole chicken, take the giblets out. Wash it thoroughly with cold water inside and out. Pat it dry on a clean cloth. Peel and wash a whole onion. Put butter inside with the onion and a small tomato.
Then, coat the chicken with butter, spead it on to the chicken and cover the chicken with foil and pop it in the oven. Then, take off the foil about 30 mins before it is ready so you can get a nice golden brown skin. When you serve it out, you will have a delicious flavour especially with the butter onion and tomato in and on it

Answer 7

Butter hen Recipe 2 to three tablespoons of butter a million onion ¼ teaspoon of cinnamon 2 teaspoons of overwhelmed garlic 2 teaspoons of overwhelmed ginger ½ teaspoon of floor turmeric a million to 2 teaspoons of chilli powder a million tablespoon of coriander four hundred grams / 14 oz..of skinless, boneless hen thighs or breasts ¼ to ½ cup floor almonds 225 gram / 8 oz..can of entire peeled tomatoes with juice a million tablespoon of tomato paste ½ cup of unsweetened yoghurt With hen there is continuously a chance of foodstuff poisoning, so that is major sparkling your fingers, board and knives previously and after operating with the raw meat. Trim and reduce the hen into small cubes, cover and positioned aside. With a sparkling knife and board slice the onions into skinny wedges (lyonnaise). warmth a large saucepan or frying pan and melt 2 to three tablespoons of butter till that is frothy. upload the onions and the cinnamon to the pan and fry gently. even as the onions are tender stir interior the overwhelmed garlic and ginger. Then upload the turmeric, chilli and coriander, and sauté over a medium warmth. The spices are fried first to launch their optimum flavour and this truly complements the dish. upload the cubed hen and sauté stirring consistently till the hen has became white. Pour interior the floor almonds, tomatoes and tomato paste. blend thoroughly. cover and simmer for 20 to at least one/2-hour. upload the yoghurt and warm temperature with the help of.

Answer 8

These are the recipes I found for "Butter Chicken":

Butter Chicken Recipe

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)

Here's another one:


2 lbs chicken skinned (or 1.5 lbs boneless chicken)
1 cup plain yogurt
1 inch piece of ginger
8 cloves garlic
2 tablespoon lime juice
4 inch stick of cinnamon
8 cloves
8 cardamoms
10 black peppercorns
1 tablespoon oil
2.25 pounds tomatoes
1 teaspoon dried fenugreek leaves (optional)
1 tablespoon white pepper (essential)
1 ounce cream (optional but recommended)
1/2 lb butter
Fresh coriander for garnishing

Make a smooth paste of yogurt, garlic, ginger, lime juice, cinnamon, cloves, cardamoms, peppercorns and the oil. Marinate the chicken in this for 6 hours, in a fridge.
Bake the chicken in a preheated oven for 15 minutes at 250 F (130 C). Put it aside.

Cut tomatoes, put them in a pan (no water) and boil. When the quantity has dropped by half, strain through a fine sieve. What comes out of the sieve is the tomato sauce.

Take a pan, start heating the sauce, add the butter. When the butter is melted, add the white pepper, salt, fenugreek leaves and cream. Cook for 2-3 minutes. Mix the chicken pieces into this sauce. Cover and cook on a low flame until the chicken is done. Garnish with fresh coriander and serve with rice.


Here's another one:

Butter Chicken

Ingredients

Chicken - 300 grams, cleaned and cut into small pieces
Cinnamon- 2" pcs
Salt - to taste
Cashew & almond paste - a handful ground smoothly
ginger & garlic paste - 2 tspns
onion - one chopped
turmeric powder- 1/4 tsp
chilly powder - 2 tsp
coriander powder- 1 tspn
orange colour - 1 1/2 tsp
butter - 3 tspn
oil - 2 tspn
tomato puree - 2 tomatoes blended smoothly

Method:


Fry onions in oil till transparent.
Add cinnamon and let it fry.
Then add ginger & garlic paste along with a little water.
Stir continuously.
Add turmeric, chilly, coriander powder with salt and mix well.
Pour in tomato puree, cashew & almond paste - mix well with water.
When it starts to boil add the chicken which should be mixed with a little colour.
Then add sufficient water for the chicken to boil.
The gravy should get thick or according to your requirement. Before switching off add butter and serve hot with parathas.

Here's one more:

Marinade
1 whole chicken cut up,
1 tbsp tandoori masala,
1/2 tbsp garam masala (cloves, cinnamon and cardamom powdered)
2 tbsp lime juice,
1/2 tsp cummin powder (jeera),
5 tbsp of yoghurt,
salt
Curry

2 tomatoes puree in a blender,
2 onions chopped,
1 tbsp ginger-garlic paste,
15 cashew nuts paste,
1 1/2 tbsp butter,
3 tbsp cream,
1 tsp chili powder,
oil
Method:

Marinate the chicken in the marinade for 1 whole hour. Heat oil in a non stick pan and fry the chicken for 10 mins. Remove the chicken and keep aside. In the remaining oil fry the chopped onions till golden , then add the ginger-garlic paste and fry sprinkling little water now and then till oil separates. Add the cashew paste, chilli pd, tomato paste and cook for 10 mins. Add the butter and the cream and the chicken. Mix well and cook till done . Garnish with cilantro.

Answer 9

Butter Chicken Recipe Bawarchi

Answer 10

I really don't know what butter chicken is.

But I will tell you cooking chicken in butter is not even slightly healthy.

Try canola oil.