how to make butter chicken?

Answer 1

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)

Butter Chicken Recipe

Ingredients:

Whole Chicken
4 tbsp Butter
1 cup Cream
1 cup milk
10 Cashews Soaked and Ground to a fine paste
3 tbspsTomato puree
2 tsp Garam Masala Powder
1 tsp Red chilli powder
1/2 tsp Coriander powder
2-3 Bay leaves
1 Medium Onion finely chopped
1 tsp Ginger paste
1 tsp Garlic paste
1 tsp Green chilli paste
Salt to taste

Method:

Clean and cut the Chicken into pieces. Heat 2 tbsp butter in a vessel. Add bay leaves, ginger garlic and green chilli paste and saute for a minute. Add chopped onion fry until it turns golden. Add tomato puree, red chilli powder, garam masala, coriander powder and salt. fry till oil separates from the paste. Add Cashew paste and fry for few seconds. Add milk and 1/2 cup water to make a thick gravy and bring it to boil. Reduce the heat and add chicken pieces. Stir gently to mix chicken pieces with the gravy. Add half of the cream and simmer until chicken is done and gravy is thick.
Serve hot garnished with coriander leaves and rest of the cream. It goes well with Tandoori roti or naan.

Answer 2

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.

Answer 3

Chicken cut into small pieces - 1 kg
Finely chopped Onion - 3
Tomato Puree - 3 or 4
(I’ve used store brought tomato paste)
Chopped Cilantro - 1 tbsp
Butter - 4tbsp
Oil - as needed
salt - to taste

For Spice Masala:-
Ginger - 1 inch piece
Garlic cloves - 12
Kashmiri Chilly Powder/Paprika - 2 tsp
Turmeric Powder - 1/4 tsp
Whole Pepper - 1 tsp
1″ sized Cinnamon piece - 2
Cloves - 3
Cardamom - 2
Jeera seeds - a pinch
Grind these together to a smooth paste.

For Cashew Paste:-
Cashews - 6
Milk - 2 tsp
Make a paste of cashews and milk.

For Garnishing:-
Heavy cream - 1 tsp
Chopped Coriander/Chopped spring Onion - 1 tbsp
Grated Cheese/Butter - 1 tsp

Method:-

Heat oil in a pan and saute onion till brown.Add ground spice masala and salt, fry it well until oil starts to seperate.Now add 2tbsps of butter and pour tomato puree into it.Simmer it till the gravy thickens.Now throw in the chicken pieces and cook in medium heat.(Add only hot water if needed).Just before switching off add 2 tbsp of butter,ground cashew paste and 1 tbsp of coriander leaves.Simmer for 2 more minutes .Garnish with heavy cream,grated butter and chopped coriander.

Answer 4

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.

Answer 5

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 6

Red curry : malai chicken / vegetables curry

1) cook 200 gms red onion slices in enough oil untill its brownish but not burnt. cool it


Put all following ingredients in blender and add little water: 10cashew nuts, 10 almonds , 1/4cup of fresh cream., 2 large tomatoes sliced ( or 1 cup tomato puree) 1/2 inch giner cube.and cooked onions.

Once the paste is ready , u can take 1 tbsp butter or oil ,
heat oil and add cinnamon stick,2 cloves and bay leaf ,1 cardamom and cumin seeds. saute and then add above paste.
add chilli pwdr, salt as per taste
U can either :
1) pressure cook it with vegetables or meat of ur choice. can take 15 mins on a low flame.

2) boil the curry with veggies/ meat adding little water for atleast half an hour in a non stick pan with lid . untill the oil has surfaced.


try and tell me!

Answer 7

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. Before switching off add butter and serve hot with parathas.

ENJOY!!

Answer 8

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Answer 9

THIS MAY LOOK TOO SIMPLE BUT THE RESULTS ARE INCREDIBLE. TRY IT!

2 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.

Answer 10

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