hi,plz tell me how to make butter chiken ? thank you?

Answer 1

Butter Chicken
Ingredients
1 3/4 pounds skinless, boneless chicken breast halves - cubed
1 tablespoon lemon juice
1 tablespoon chili powder
salt to taste
1 cup yogurt
salt to taste
2 tablespoons garlic paste
1/2 tablespoon garam masala
2 tablespoons melted butter
1 tablespoon chili powder
2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons ginger garlic paste
1 tablespoon garam masala
1 tablespoon ginger paste
1 tablespoon chopped garlic
1 tablespoon butter
1 tablespoon chopped green chile pepper
2 cups tomato puree
1 tablespoon chili powder
salt to taste
1 cup water
1 tablespoon honey
1/2 teaspoon dried fenugreek leaves
1 cup fresh heavy cream

Directions
•To Marinate: Place chicken in a nonporous glass dish or bowl with lemon juice, 1 tablespoon chili powder and salt. Toss to coat; cover dish and refrigerate to marinate for 1 hour.
•Drain yogurt in a cloth for 15 to 20 minutes. Place in a medium bowl; mix in salt, garlic paste, garam masala, butter, chili powder, ginger paste, lemon juice and oil. Pour yogurt mixture over chicken, replace cover and refrigerate to marinate for another 3 to 4 hours.
•Preheat oven to 400 degrees F (200 degrees C).
•4 Place chicken on skewers. Place skewers in a 9x13 inch baking dish and bake in preheated oven for 20 minutes, or until almost cooked through.
•5 To Make Sauce: Melt butter in a medium saucepan over medium heat. Stir in garam masala. When masala begins to crackle, mix in ginger, garlic paste and green chile peppers. Saute until tender, then stir in tomato puree, chili powder, salt, garam masala and water. Bring to a boil; reduce heat to low and simmer, stirring in honey and fenugreek.
•6 Place chicken in sauce mixture. Continue cooking for another 5 minutes, or until chicken is no longer pink inside. Stir in fresh cream.

Here's a second recioe:

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

Famous Butter Chicken
INGREDIENTS
2 eggs, beaten
1 cup crushed buttery round cracker crumbs
1/2 teaspoon garlic salt
ground black pepper to taste
4 skinless, boneless chicken breast halves
1/2 cup butter, cut into pieces

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
Place eggs and cracker crumbs in two separate shallow bowls. Mix cracker crumbs with garlic salt and pepper. Dip chicken in the eggs, then dredge in the crumb mixture to coat.
Arrange coated chicken in a 9x13 inch baking dish. Place pieces of butter around the chicken.
Bake in the preheated oven for 40 minutes, or until chicken is no longer pink and juices run clear.

Answer 3

] Butter Chicken

Ingredients: 700 gm raw chicken

Marinade
1 tsp red chilli powder
1 tsp ginger garlic paste
salt to taste
1/2 kg curd

Gravy
100 gm white butter
1/2 tsp black cumin seeds
1/2 kg tomato - pureed
1/2 tsp sugar
1 tsp red chilli powder
salt to taste
prepared chicken
75 gm white butter
100 gm fresh cream
4 sliced green chillies
1/2 tsp crushed fenugreek leaves


Method: For the marinade,mix red chilli powder, ginger garlic paste, salt and curd together. Marinade is ready.

Now mix the raw chicken in the marinade and keep it in the refrigerator overnight.

Then roast the marinated chicken in a tandoor or an oven for about 5-10 minutes till it is three fourth done.

For the gravy, heat white butter in pan. Add black cumin seeds, tomato puree, sugar, red chilli powder and salt. Mix it well.

Now add the prepared chicken, white butter, fresh cream, sliced green chillies and crushed fenugreek leaves.

Cook till chicken is done. Butter Chicken is ready to eat. Serve hot with rice or naan.

Answer 4

you can melt butter add spices pour over put lid on bake 400 about 1 hour last 15 minutes take lid off (melt 1 stick)

Answer 5

Put butter on the chicken and cook.