BUTTER CHICKEN any good easy recipes?!
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Ingredients:
2 to 3 tablespoons of butter
1 onion, halved and sliced
1/4 teaspoon cinnamon
2 cloves garlic, crushed
2 teaspoons freshly grated ginger
1/2 teaspoon ground turmeric
2 teaspoons chilli powder
1 tablespoon fresh coriander
1 pound skinless, boneless chicken thighs or breasts, cubed
1/3 cup ground almonds
10 oz can whole peeled tomatoes with juice
1 tablespoon tomato paste
1/2 cup plain yogurt
Directions:
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 garlic and ginger. Add the turmeric, chilli and coriander, and sauté over a medium heat.
Add the chicken and sauté stirring constantly until the chicken has turned white.
Add ground almonds, tomatoes and tomato paste. Mix thoroughly. Cover and simmer for 20 to 30 minutes.
Add the yogurt and heat through.
Serve on rice with a salad and Indian bread if desired.
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I'd serve it with basmati rice, and Naan bread (president's choice makes naan bread now by the way). A nice salad to go with it is diced tomatoes, cucumbers and red onions with cilantro and olive oil.
Answers: Here is an easy recipe, and it's yummy too.
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Ingredients:
2 to 3 tablespoons of butter
1 onion, halved and sliced
1/4 teaspoon cinnamon
2 cloves garlic, crushed
2 teaspoons freshly grated ginger
1/2 teaspoon ground turmeric
2 teaspoons chilli powder
1 tablespoon fresh coriander
1 pound skinless, boneless chicken thighs or breasts, cubed
1/3 cup ground almonds
10 oz can whole peeled tomatoes with juice
1 tablespoon tomato paste
1/2 cup plain yogurt
Directions:
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 garlic and ginger. Add the turmeric, chilli and coriander, and sauté over a medium heat.
Add the chicken and sauté stirring constantly until the chicken has turned white.
Add ground almonds, tomatoes and tomato paste. Mix thoroughly. Cover and simmer for 20 to 30 minutes.
Add the yogurt and heat through.
Serve on rice with a salad and Indian bread if desired.
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I'd serve it with basmati rice, and Naan bread (president's choice makes naan bread now by the way). A nice salad to go with it is diced tomatoes, cucumbers and red onions with cilantro and olive oil.
I did have one...it's on a note pad somewhere around here. I'll edit if I can find it. It isn't that easy though.
I do LOVE butter chicken. Just ordered it from Minerva for dinner last night.
You need boneless chicken breast, butter, onions, garlic, salt and black pepper.
Season the chicken with the salt and the black pepper. In a pan put the butter to melt, once melted add the onions (chopped) garlic (chopped very small) and once they are half way cooked add the chicken.
This is a lower fat version that I saw on TV. I made it and its delicious. It's the only time I've ever tasted butter chicken, so I can't compare. I couldn't find the tandoori sauce they suggest, so I used one in an enveloppe.
The Better Butter Chicken
Eat, Shrink and Be Merry
Yield: 5
Fragrant Indian butter chicken.
This recipe is divided into two parts: making the Tandoori chicken, then using the Tandoori chicken to make butter chicken! You can make the Tandoori chicken a day in advance.
Tip: PC Memories of Kashmir Spicy Tandoori Sauce is perfect for this recipe.
Tip: You can find almond butter and cashew butter in well-stocked grocery stores and health food stores. The only ingredients are almonds or cashews. That's it. No hydrogenated stuff, no extra weirdo ingredients that you can't even pronounce. Nut butters are a great source of protein and good fats like monounsaturated and omega-3.
Per serving: 314 calories, 12 g total fat (4.8 g saturated fat), 33 g protein, 19 g carbohydrate, 4 g fibre, 120 mg cholesterol, 534 mg sodium
6.5 POINTS
Ingredients:
Tandoori Chicken
? 10 large boneless, skinless chicken thighs (about 21/4 lbs / 1.1 kg)
? 1/2 cup bottled Tandoori marinade (see Tip)
Butter Chicken Sauce
? 2 Tbsps butter
? 1 1/2 cups chopped onions
? 1 tbsp minced garlic
? 1 1/2 Tbsps grated gingerroot
? 1 1/2 teaspoons chili powder
? 3/4 tsp ground turmeric
? 3/4 tsp ground coriander
? 1/2 tsp ground cinnamon
? 1/2 tsp ground cumin
? 1 can (28 oz/798 mL) diced tomatoes, drained
? 1 1/2 cups reduced-sodium chicken broth
? 1 tbsp brown sugar
? 1/4 tsp salt
? 1/4 tsp freshly ground black pepper
? 1/3 cup light sour cream (not fat-free)
? 1 tbsp minced fresh cilantro
? 1 tbsp cashew/almond butter (Tip)
? Hot cooked basmati rice (optional)
Directions:
Tandoori Chicken
1. Poke raw chicken thighs in several places with a fork. Place chicken in a large, heavy-duty, resealable plastic bag. Add Tandoori marinade to bag. Turn bag several times to coat chicken with marinade. Marinate chicken in refrigerator for at least 6 hours or overnight.
2. Preheat oven to 425oF. Place chicken thighs in a single layer on a baking sheet lined with foil and bake for 20 to 25 minutes, or until cooked through. Do not overbake the chicken, or it will be dry. When cool enough to handle, cut into bite-sized pieces and add to the butter chicken sauce as directed in recipe.
Butter Chicken Sauce
1. While chicken is baking, make sauce. Melt butter in a large pot over medium heat. Add onions and garlic. Cook slowly, stirring often, until onions are tender, about 5 minutes. Add gingerroot, chili powder, turmeric, ground coriander, cinnamon and cumin. Cook 1 more minute. Add drained tomatoes, broth, brown sugar, salt and pepper. Reduce heat to low. Cover and simmer for 10 minutes, stirring occasionally. Remove from heat.
2. Transfer half the sauce to a blender and purée until smooth. Return puréed sauce to pot with remaining sauce. Mix well and return to heat. Stir in sour cream, cilantro and cashew/almond butter. Add cut-up Tandoori chicken and mix well. Cook just until chicken is hot. Serve over hot basmati rice, if desired.