How do I make Butter Chicken ?

Answer 1

Get 10 sticks of butter and one chicken

Put the butter in the chicken and put the whole thing in the microwave for 17 hours. Serve hot.

Answer 2

1

Answer 3

this is the lovliest recipe easier an faster to cook

* 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.

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

BUTTER BAKED CHICKEN

1 fryer, cut up
1/2 c. evaporated milk
1 c. flour
1 1/2 tsp. salt
1/3 c. butter
1 can cream of chicken soup
3/4 c. evaporated milk
1/4 c. water

Dip chicken in 1/2 cup milk coat with salted flour. Melt butter in 9 x 13 pan. Add chicken, skin side down, to butter in pan. Bake at 425 degrees for 30 minutes. Mix chicken soup, 3/4 cup milk and water together. Pour over chicken. Bake 30 minutes more at same temperature.

Answer 6

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 7

Butter Chicken's origins came out of Dub Chicken way back in the 70's by a Sardarji chef. If The Sardar had patented his recipe and expanded his expertise we would have had the most amazing Dub Chicken with Roomali Roti sold in nearly every country just like Kentucky Fried Chicken is today. Alas we have to do with all kinds of butter chicken instead coming out from every nook and cranny, differently.

Answer 8

marinate the chicken with hung curd, salt, garam masala, ginger, garlic paste, cumin powder, roasted besan flour, kashmiri red chili powder, cook either on oven, microwave oven or tandoor which ever is applicable.
for the gravy in a deep bottom pan add whole cinnamon,bay leaf cardamom, cloves, cumin, green chilli, tomato and allow to boil once the tomato is almost mashed puree it in a blender or mixie, in another pan add ghee or butter clarify the butter and add the puree of tomato, add kashmiri red chili powder, cream and a little boiled cashew nut paste adjust salt to taste cook until the fat oozes out from the gravy later cut the roasted chiken and simmer for some time finish with butter, cream and kasoori methi powder.

Answer 9

Hope you are cooking chicken, already. if yes, use butter instead of any other cooking medium. Chicken is a chiken, howsoever you cook it. But be sure, the bird is not infected with bird flu

Answer 10

http://allrecipes.com/ check in this