How to prepare...........?

Question

butter chicken at home, just as it is prepared in hotels and restaurants....plz give the recipe. Thanx !

Answer 1

I assume you mean Chicken Kiev

8 tablespoons (1 stick) unsalted butter, room temperature
1 teaspoon dried parsley
1 teaspoon dried tarragon
1 teaspoon kosher salt, plus extra for seasoning chicken
1/4 teaspoon freshly ground black pepper, plus extra for seasoning chicken
4 boneless, skinless chicken breast halves
2 large whole eggs, beaten with 1 teaspoon water
2 cups Japanese bread crumbs (panko), plus 1/4 cup for filling
Vegetable oil, for frying



Combine butter, parsley, tarragon, 1 teaspoon salt, and 1/4 teaspoon black pepper in the bowl of a stand mixer. Place mixture on plastic wrap or waxed paper and roll into small log; place in freezer.
Place chicken breasts, 1 at a time, between 2 pieces of plastic wrap. Squirt chicken lightly with water and squirt the top of the plastic wrap as well. Pound to no less than 1/8-inch thickness. Season each piece of chicken with salt and pepper.

Lay 1 chicken breast on a new piece of plastic wrap and place 1/4 of the compound butter and 1 tablespoon bread crumbs in the center of each breast. Using the plastic wrap to assist, fold in ends of breast and roll breast into a log, completely enclosing the butter; roll very tightly. Repeat with each breast. Place chicken in refrigerator for 2 hours, or up to overnight.

Place egg and water mixture in 1 pie pan and 2 cups bread crumbs in a different pie pan.

Heat 1/2-inch of vegetable oil in a 12-inch saute pan over medium-high heat until oil reaches 375 degrees F.

Dip each breast in the egg mixture and then roll in the bread crumbs. Gently place each breast in oil, sealed-side down, and cook until golden brown, approximately 4 to 5 minutes on each side, until the internal temperature reaches 165 degrees F. Remove to a cooling rack set in sheet pan and allow to drain for 5 to 10 minutes before serving.

Answer 2

Butter Chicken
Sanjiv Singh
There are some occasions that warrant decadence. This is a dish for such an occasion. Fair warning--- you are going to have to work for the decadence. Probably not a good recipe for a novice. The recipe comes from the Bombay Taj hotel.
Serves 4-6.

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.

This page is taken from the recipes at CMU Dinner Co-op

Answer 3

Murgh Makhani(Butter Chicken)

Ingredients
200g canned plum tomatoes
1 scant tsp chopped fresh ginger
1 rounded tsp garlic paste
15g raw cashew nuts
1 rounded tsp tomato purée
1/2 tsp red chilli powder
1/2 tsp Paprika
Salt
1/2-1 tsp Sugar
150g ready-cooked tandoori chicken, shredded into large pieces
15g Butter
2 tsp dried fenugreek leaves, crumbled
1/2 tsp garam masala
lemon juice, to taste
naan bread, to serve


Method
1. Put the tomatoes, ginger , garlic paste and nuts into a small saucepan, bring to the boil and boil for 15 minutes, breaking up the tomatoes with the back of a wooden spoon. Add a splash of hot water to keep the mixture loose.

2. Remove the nuts and pound to a fine purée using a pestle and mortar.

3. Stir back into the pan together with the tomato purée, chilli powder , paprika , salt to taste and the sugar. Simmer for 15 minutes, adding hot water if it gets too thick. The sauce should have the consistency of single cream.

4. Add the chicken and butter, and cook for another 7 minutes over a moderate heat to let the flavours mingle.

5. Stir in the fenugreek, garam masala and lemon juice, adjust the seasoning with more salt if necessary and serve hot with naan bread.

Answer 4

chicken 500gm
butter 50gm
onion 100gm
tomato 75 gm
cashewnut
cinnamon
cloves
cardmon
ginger,garlic paste
chilly powder 25gm
garam masala 25gm
*** HEAT THE OIL .ADD CINAMON,CARDMOM,CLOVES.
***add ginger &garlic paste
add onion fry till it becomes brown .then add tomato and saute well.
then add chicken and fry for few minutes.add the masala powder. then add the cashewnut paste
cook un till the chicken is cooked well.add the butter with the chicken.

Answer 5

I'm pretty sophisticated but I've never heard of "Butter Chicken".

Answer 6

which one?

Answer 7

try www.allrecipes.com

good luck !!!!