Why is butter chicken called butter chicken? Does it have butter in it?!
Sad that it has become a posterchild for Indian cuisine. There's a lot more to Indian food than chicken dishes and naan bread.
Answers: Yes, the sauce has melted butter in it. Sometimes cream or yogurt too.
Sad that it has become a posterchild for Indian cuisine. There's a lot more to Indian food than chicken dishes and naan bread.
Suppose they feed em on butter for two weeks before slaughter....
It's probably coated in a butter sauce then baked,or cooked in a frying pan.
Hi, Ever heard of lemon Chicken, lemon Chicken is when you squeeze lemon juice over the Chicken before baking. When it comes to Butter Chicken you can Either Put butter under the skin of the chicken as well as on top or base it while cooking, (hint) A little bit of lemon Basil always adds a nice tease too. Good luck. Hope this helps and happy cooking.
Yes the recipe for butter chicken uses butter...Butter is added at the end to add the sweet flavor
2 tablespoons peanut oil
1 kg boneless skinless chicken breasts, cut in large chunks
50 g butter
2 teaspoons garam masala
2 teaspoons sweet paprika
2 teaspoons ground coriander
1 tablespoon grated fresh green ginger
1/2 teaspoon chili powder (more or less to taste)
1 cinnamon stick
6 cardamom pods, bruised
1 (400 g) can tomato puree
1 tablespoon sugar
1/4 cup plain yogurt
1/2 cup cream
1 tablespoon lemon juice
Heat a wok until really hot, add 1 Tbsp oil.
Add half the chicken and stir-fry for about 4 minutes or until chicken is a nice colour.
Remove to plate.
Add extra oil and cook remaining chicken.
Remove from wok.
Reduce heat and add the butter.
When melted add all of the spices and stir-fry until fragrant- about 1 minute.
Return chicken to wok and stir to coat with the spices.
Add the tomato and sugar and simmer for 15 minutes- stir occasionally.
Add the yogurt, cream and lemon juice and simmer for 5 minutes or until the sauce thickens a bit.
Serve over rice.
**This dish can be frozen. After step nine cool completely then store in a zip-lock bag in the freezer. To reheat, thaw in bag in fridge overnight then add contents to saucepan. Reheat gently, then simmer for 8 minutes - add the yoghurt, cream and lemon juice and simmer for 5 more minutes.