I would like to find an easy to make Butter Chicken Recipe.?!


Question:

I would like to find an easy to make Butter Chicken Recipe.?



Answers: INDIAN BUTTER CHICKEN

2-3 lbs. chicken breast, 1" cubes
1 1/2 tablespoons freshly squeezed lemon juice
1 1/2 cups plain yogurt
2 tablespoons butter
2 tablespoons chili powder
2 tablespoons garlic paste
2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons ginger garlic paste
1 1/2 tablespoons garam masala
1 tablespoon ginger paste
1 tablespoon chopped garlic
1 tablespoon butter
1 tablespoon green chile pepper, chopped
2 cups tomato puree
salt to taste
1 cup water
1 tablespoon honey
1/2 teaspoon dry fenugreek leaves
1 cup heavy cream

Marinate chicken in a glass dish with lemon juice, 1 tablespoon chili powder and 1/2 teaspoon salt. Cover tightly with plastic wrap and marinate in refrigerator for about an hour. Pour off excess liquid from yogurt if any exists. Combine with 2 tablespoons garlic paste, 1/2 tablespoon garam masala, chili powder, salt, butter, ginger paste, olive oil and lemon juice.
Combine yogurt mixture with chicken and marinade and return to refrigerator for another few hours. Preheat oven to 400F degrees.

Skewer the chicken pieces. Place skewers in a baking dish in preheated oven for 20 minutes. Chicken will be nearly cooked through.

To prepare the sauce, in a saucepan melt the butter and stir in 1 tablespoon garam masala. When the spice begins to sputter, stir in green chile peppers, and ginger. Saute 5 minutes, stirring in the garlic paste near the end (don't allow it to turn brown). Stir in tomato sauce, 1 tablespoon chili powder, salt and water. Bring up to a boil, then reduce heat to a simmer. Stir in the fenugreek and honey.

Put the chicken into the saucepan. Cooking over medium heat for another 5 minutes, or until chicken is tender and done. Pour in the fresh cream at the last minute and remove from heat. I would like to eat a butter chicken. It sounds delicous! This might work for you?
Glorious Chicken Breasts
4-6 chicken breasts
16 oz sour cream
juice of 1 lemon
2 cloves of garlic, crushed
1 package stuffing (not Stovetop)
2 T butter, melted

Combine sour cream, lemon juice, and garlic in container. Place chicken breasts in mixture and roll to coat. Cover and refrigerate overnight.Crush the stuffing into rough crumbs.Remove chicken from mixture and roll in the stuffing crumbs. Do not scrape sour cream off chicken.
Place in a baking pan, drizzle with melted butter and cover.Bake at 375 for 45 minutes

This is a really tasty meal thanks to bakespace Is this what you're looking for? :)
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
14 oz of skinless, boneless chicken thighs or breasts
? to ? cup ground almonds
8 oz can of whole peeled tomatoes with juice
1 tablespoon of tomato paste
? cup of unsweetened yogurt
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 yogurt and heat through. Serve on rice if you wish. go to the store buy the betty crocker esay maker for chicken. Chicken Makhani (Indian Butter Chicken
2 cups cooked white rice
1 tablespoon vegetable oil or canola oil
1 lb boneless skinless chicken thighs or boneless skinless chicken breasts, cut into bite-size pieces
1 finely chopped med-large onion
1 teaspoon finely grated gingerroot
1 teaspoon minced garlic
2 teaspoons garam masala
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon ground red pepper
1 (15 ounce) can tomato sauce
16 ounces nonfat sour cream (not sweetened) or 1 (12 ounce) can fat-free evaporated milk (not sweetened)
2 tablespoons butter or 2 teaspoons Butter Buds
2 teaspoons lemon juice
1 bay leaf
salt and black pepper

Start cooking rice.
Cook chicken in oil in a large pot over med-high heat until just starting to brown.
Add onion and some salt, stir until the onion is soft.
Add ginger and garlic; stir for 2 minutes. Sprinkle on garam masala, chili powder, cumin, and red pepper, stirring for 2 minutes.
Stir in remaining ingredients and bring to a boil.
Reduce heat and simmer uncovered for 20 minutes.
Remove bay leaf and stir in prepared rice. Taste for more salt and black pepper.
Plate and garnish with chopped scallions/green onions and/or cilantro (if desired



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