How to make butter chicken?!
onions (1 or 2)
ripe tomatoes (2 whole or 1 medium can)
ginger paste (1 tsp or to taste)
garlic paste (1/2 tblsp or to taste)
plain yogurt (1 8 oz container)
salt and pepper
red chili powder (1/3 tsp or to taste)
allspice (1/4 tsp or to taste)
coriander powder (1/2 tsp or to taste)
soybean oil (2 tblsp)
boneless chicken breasts (1-2 lbs, as required
butter (4 tblsp)
cream (1/2 cup)
fresh coriander
All ingredients quantities are only suggestions. Use as much or as little as you require to suit your tastes, and to fit the appetites of those you are serving. Adjust accordingly, and feel free to experiment and create your own version.
Marinade the chicken with a combination of oil, yogurt, chili powder, and allspice. Set aside in refrigerator for several hours. In a grinder or food processor, combine onion, tomatoes, ginger and garlic paste (You may substitute fresh garlic and peeled fresh ginger).
Heat oil in a pan add this mixture to the hot oil. Saute until oil separates. Add chili powder, allspice, coriander powder, and mix well. Add the chicken pieces and cook until they are semi done. Cover and simmer over medium-low heat for a few minutes.
Remove from heat and pour in cream. Stir. Garnish with butter and fresh coriander.
Answers: BUTTER CHICKEN
onions (1 or 2)
ripe tomatoes (2 whole or 1 medium can)
ginger paste (1 tsp or to taste)
garlic paste (1/2 tblsp or to taste)
plain yogurt (1 8 oz container)
salt and pepper
red chili powder (1/3 tsp or to taste)
allspice (1/4 tsp or to taste)
coriander powder (1/2 tsp or to taste)
soybean oil (2 tblsp)
boneless chicken breasts (1-2 lbs, as required
butter (4 tblsp)
cream (1/2 cup)
fresh coriander
All ingredients quantities are only suggestions. Use as much or as little as you require to suit your tastes, and to fit the appetites of those you are serving. Adjust accordingly, and feel free to experiment and create your own version.
Marinade the chicken with a combination of oil, yogurt, chili powder, and allspice. Set aside in refrigerator for several hours. In a grinder or food processor, combine onion, tomatoes, ginger and garlic paste (You may substitute fresh garlic and peeled fresh ginger).
Heat oil in a pan add this mixture to the hot oil. Saute until oil separates. Add chili powder, allspice, coriander powder, and mix well. Add the chicken pieces and cook until they are semi done. Cover and simmer over medium-low heat for a few minutes.
Remove from heat and pour in cream. Stir. Garnish with butter and fresh coriander.
Butter Chicken Recipe
- 2 to 3 tablespoons of butter
- 1 onion
- ? teaspoon of cinnamon
- 2 teaspoons of crushed garlic
- 2 teaspoons of crushed ginger
- ? 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
- ? to ? cup ground almonds
- 225 gram / 8 oz can of whole peeled tomatoes with juice
- 1 tablespoon of tomato paste
- ? 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
This dish is among the best known Indian foods all over the world. Its gravy can be made as hot or mild as you like.
INGREDIENTS:
1 kg boneless chicken skin removed
Juice of 1 lime
Salt to taste
1 tsp red chilli powder (adjust to suit your taste)
1 cup fresh yoghurt (must not be sour)
2 tsps garam masala
2 tsps coriander powder
1 tsp cumin powder
1/4 tsp turmeric powder
8-10 peppercorns
6 cloves
1" stick of cinnamon
Seeds from 3-4 pods of cardamom
2 bay leaves
8-10 almonds
2 onions chopped
2 tsps garlic paste
1 tsp ginger paste
1/2 litre chicken stock
3 tbsps vegetable/canola/snflower cooking oil
3 tbsps butter
Salt to taste
Coriander leaves to garnish
PREPARATION:
Mix the chicken, lime juice, salt and red chilli powder in a bowl and allow to marinate for 1 hour.
Roast the cloves, peppercorns, cinnamon, cardamom, bay leaves and almonds till they darken slightly and then grind into a coarse powder.
Mix the yoghurt, whole spice powder and all the other spices together and add them to the chicken. Allow to marinate for another hour.
Heat the oil in a pan and add the onions. Fry till golden brown and then add the ginger and garlic pastes. Fry for a minute.
Add only the chicken from the chicken-spice mix and fry till sealed (chicken will turn opaque).
Now add the chicken stock and remaining part of the mix to the chicken.
Cook till the chicken is done and the gravy is reduced to half its original volume.
Melt the butter and pour it over the chicken.
Garnish with coriander leaves and serve with naans and Kaali Daal.
For an authentic and traditional cooked-over-the-coals flavour: Heat a briquette of coal till red hot and when the dish is done, put the coal in the pan and cover immediately. Remove just before serving.