Butter Chicken?!
Has anyone ever heard of this dish? None of the Indian restaurants I have been to since have had anything remotely like this and I crave it sometimes so badly that I want to make the hour drive to go get some.
Maybe it's called something else in other places? I really want some!!
Answers: When I lived in Colorado I used to frequent an amazing Indian restaurant and my favorite dish was a chicken was simply called "Butter Chicken". It was cubed chicken in a very creamy curry sauce served over basmati rice.
Has anyone ever heard of this dish? None of the Indian restaurants I have been to since have had anything remotely like this and I crave it sometimes so badly that I want to make the hour drive to go get some.
Maybe it's called something else in other places? I really want some!!
Butter Chicken (MURGH MAKHANI or Chicken Makhani) is readily available in almost all Indian restaurants! Many people tend to confuse it with Chicken Tikka Masala. Here's a great recipe just in case you want to try it at home.
Ingredients:
750g/1.6lb boneless, skinless chicken breasts
For the marinade:
1 teaspoon salt
2 tablespoons plain yoghurt
1 tablespoon lemon juice
2 tablespoons garam masala
2 teaspoons chilli powder
2.5 teaspoons ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
2 teaspoons ground fenugreek
2 tablespoons fresh ginger, grated
4 cloves garlic, finely chopped
2 tablespoons canola (or sunflower) oil
For the tomato sauce:
2 x 400g/14oz tins of chopped tomatoes plus their juice
1 teaspoon fresh ginger, grated
2 cloves garlic, crushed
5 cloves
1 teaspoon salt
175ml/6 fl. oz water
For the makhani sauce:
100g/3.5oz butter
2 teaspoons ground cumin
Tomato sauce (as above)
2 teaspoons tomato puree
4 teaspoons honey
150ml/5 fl. oz double/heavy cream
1 tablespoon ground fenugreek
1 tablespoon lemon juice
1 teaspoon ground black pepper
freshly chopped cilantro leaves for garnish
DIRECTIONS:
To prepare the chicken:
Mix the marinade ingredients together in a large bowl. Add the chicken to the bowl, rub the marinade in well. Leave to marinate overnight or for about 6 hours. Bring out of the fridge 30 minutes before roasting.
Preheat oven to 230 C/445 F. Put chicken on a roasting dish with the marinade and cover with buttered foil. Roast for 5 minutes, then turn down the heat to 200 C/390 F and roast for 20 minutes. Once roasted, take out from oven and leave to rest.
To make the tomato sauce:
Put all the ingredients in a large pan and bring to the boil.
Once boiled, reduce heat and simmer for 20 minutes.
Stir regularly. The sauce should thicken. Push sauce into a bowl through a sieve, remember to include the sauce hanging on to the underside of the sieve. Discard remnants in the sieve.
To complete the makhani sauce:
Melt butter in a large pan. Add cumin and let sizzle for 2 minutes. Add the now-sieved tomato sauce. Bring to a simmer, then leave for 5 minutes. Add the rest of the ingredients. Simmer gently, then stir occasionally until the sauce has thickened and is creamy, approximately 5 minutes.
Add chicken, which you can cut however you please; I cut mine into cubes. Mix well and heat through, about 5 minutes.
Garnish with freshly chopped cilantro leaves and serve.
Check out recipe sites
Seriously? Butter chicken should be available in almost ALL indian restaurants EXCEPT vegetarian ones of course.
P.S Basmati rice is very common in indian restaurants too
Makhani Chicken
It is dish most often called "Murgh Makhani", is very easy to make at home! In Indian restaurants, it is usually made with the left over Tandoori Chicken that did not get sold the day before, but you can approximate the wonderful texture by simply marinating the chicken piece in plain live yoghurt at least overnight.
Bon appetit!
that's my favorite dish! i love it with naan and for desert i love rasmali...sry umm i live in canada in b.c and every restaurant has butter chicken...cuz most of our population is indian
go here to find out!
http://www.thokalath.com/restaurant/inde...