Indian butter chicken (murgh makhani)?!
Answers: Anyone have a good recipe? One you've made, please.
Here is a good recipe hope you enjoy!
You need:
2 tablespoons of peanut oil
1 kg chicken thigh fillets cut in half
3 tablespoons of ghee or butter.
2 teaspoons of garam masala
2 teaspoons of sweet paprika
2 teaspoons of ground coriander
1 tablespoon of crushed ginger
1 tablespoon of crushed garlic
? teaspoon of chilli powder
1 cinnamon stick
3 cardamom pods
1 can of pureed tomatoes (350- 400gm)
1 tablespoon of sugar
? cup unsweetened plain yoghurt
? cup of cream
1 tablespoon of lemon juice
Method:
Heat a wok or heavy based frypan, add the oil and swirl around. Add the chicken slowly, try not to lose the heat and stir-fry for about 5 minutes. Remove when only just cooked.
Using the same wok or pan reduce the heat and add the ghee let it melt and heat up. Add the garam masala, coriander, paprika, ginger, garlic, cinnamon stick and cardamom pods. Stir with a wooden spoon for about a minute until the fragrance of the spices emerges.
Return the chicken and coat in the spice mixture. Add the tomatoes and sugar and simmer gently for about 15 minutes. The chicken should be tender and the sauce slightly thickened.
Add the yoghurt, cream and lemon juice and stir through. Gently simmer for another two minutes and "bon appetit
INDIAN BUTTER CHICKEN
Ingredients
# 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 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
Directions
1.
1
Heat a wok until really hot, add 1 Tbsp oil.
2.
2
Add half the chicken and stir-fry for about 4 minutes or until chicken is a nice colour.
3.
3
Remove to plate.
4.
4
Add extra oil and cook remaining chicken.
5.
5
Remove from wok.
6.
6
Reduce heat and add the butter.
7.
7
When melted add all of the spices and stir-fry until fragrant- about 1 minute.
8.
8
Return chicken to wok and stir to coat with the spices.
9.
9
Add the tomato and sugar and simmer for 15 minutes- stir occasionally.
10.
10
Add the yogurt, cream and lemon juice and simmer for 5 minutes or until the sauce thickens a bit.
11.
11
Serve over rice.
12.
12
**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.
This is my favorite
1/4 pint/150ml natural yogurt
2 ounces/50g ground almonds
1 1/2 tsp chili powder
1/4 tsp crushed bay leaves
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1 tsp garam masala
4 green cardamom pods
1 tsp ginger pulp
1 tsp garlic pulp
14 ounce/400g can tomatoes
1 1/4 tsp salt
2 pounds/1kg chicken, skinned, boned and cubed
3 ounces/75g butter
1 tbsp corn oil
2 medium onions, sliced
2 tbsp fresh coriander, chopped
4 tbsp cream
Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.
Put the chicken into a large mixing bowl and pour over the yogurt mixture.
Set aside. Melt together the butter and oil in a medium karahi, wok or frying pan. Add the onions and fry for about 3 minutes. Add the chicken mixture and stir-fry for about 7 to 10 minutes.
Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil. Garnish the indian butter chicken with the remaining chopped coriander to serve the chicken curry.
.
INGREDIENTS
1 tablespoon peanut oil
1 shallot, finely chopped
1/4 white onion, chopped
2 tablespoons butter
2 teaspoons lemon juice
1 tablespoon ginger garlic paste
1 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon ground cumin
1 bay leaf
1/4 cup plain yogurt
1 cup half-and-half
1 cup tomato puree
1/4 teaspoon cayenne pepper, or to taste
1 pinch salt
1 pinch black pepper
1 tablespoon peanut oil
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
1 teaspoon garam masala
1 pinch cayenne pepper
1 tablespoon cornstarch
1/4 cup water
DIRECTIONS
Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce, and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside.
Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce.
Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.
There u go!!!Have fun!!