I LUV BUTTER CHICKEN, CAN ANY1 GIVE ME AN FAST & EASY RECIPE?! plz help?!
Answers: I luv indian butter chicken on a bed of rice. I no how to make the rice, I dont no how to make the butter chicken, can any1 giv me a quick and easy recipe to help my craving out?
Easy Indian Butter Chicken
Recipe #227335
Rich, creamy, traditional Indian butter chicken, moist and kids love it so do adults who prefer little spice!!
by Lil Ms Tropical
4 servings 45 min 15 min prep
Change to: servings US Metric
1 onion, chopped finely
2 tablespoons fresh minced gingerroot
1 tablespoon oil
2 teaspoons garam masala
16 ounces tomato paste
2 cups chicken stock
1/2 cup single cream (half and half)
1 1/2 lbs boneless chicken breasts
salt & pepper
1/4 cup melted butter
Cut chicken into 3/4" cubes.
Heat oil and cook the onion and ginger until brown stir in the garam masala.
Put in onion and ginger in blender together with tomato paste and chicken stock blend until smooth.
Put back into the pan and add the cream (half and half) reduce a little set aside.
Heat 1 tablespoon of butter and add chicken cook until no longer pink in the middle.
Pour the butter sauce back into the pan and add remaining butter.
Garnish if you like with fresh cilantro.
Simple- You take your raw chicken, smuther it in butter then take it and put it in the oven for an hour 1/2 , and put it on about 350 on high, and then when it's out smuther it in more butter and you have butter chicken!!!! YUM
Murgh Makhni (Butter Chicken)
2 cm piece of ginger, roughly chopped
3 garlic cloves, roughly chopped
1/2 cup bl7yainched almonds
2/3 cup thick plain yogurt
1/2 teaspoon cilli powder
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1 teaspoon garam masala
4 cardamom pods, lightly crushed
14 oz tin chopped tomatoes
1 1/4 teaspoon salt
2lb 4oz skinless boneless chicken thigh fillets, cut into large pieces
5 tablespoons ghee
1 large onion thinly sliced
6 tbs finely chopped cilantrol leaves
4 tablespoons heavy cream
Blend the Ginger and garlic together to a paste in a food processor or pestle and mortar, or crush the garlic and finely grate the ginger and mix them together. Grind the almonds in a food processor or finely chop with a knife. Put the paste and almonds in a bowl with the yogurt, chilli powder, cloves, cinnamon, garam masala, cardamom pods, tomato and salt, and blend together with a fork. Add the chicken pieces and stir to coat thoroughly. Cover and marinate for 2 hours, or overnight, in the fridge.
Preheat the Oven to 350 F. Heat the ghee in a deep, heavy-based frying pan, add the onion and fry until softened and brown. Add the chicken mixture and fry for 2 minutes. Mix in the fresh cilantro. Put the mixture in a shallow baking dish, pour in the cream and stir with a fork.
Bake for 1 hour. If the top is browning too quickly, cover with a piece of foil. Leave to rest for 10 min before serving. The oil will rise to the surface. Just before serving, place the dish under the broiler for abt 2 minutes to brown the top. Before serving, you may pour off any excess oil from the top.
ok so that's the recipe i always use, OMG IT IS SOOOOO GOOD, my whole family lovesss it...i cook it a long time, so it's not very saucy....it becomes rlyy thick, but soooo good. But you can just follow the recipe to the T and it will be just PERFECT. It's extremely easy to make - you basically just mix a whole bunch of stuff together and cook it! yay easy =)
I hope you use this, i actually typed out the recipe from my cookbook (im pretty bored). Good luck!
oh also it's ok to use white meat chicken, too, it doesnt make MUCH of a difference.
Butter Chicken
Categories: Indian | Main dish | Poultry
Ingredients:
1 lb Chicken breast - cubed
1 Onion - diced
2 Chilli peppers - chopped
1/4 c Ginger and garlic puree
4 tb Curry powder
1/2 c Plain yoghurt
3 tb Margarine
1 c Stewed tomatoes
1/2 c Evaporated milk
Instructions:
1. Mix curry powder, ginger puree and yoghurt together and salt to taste.
2. Add chicken and place in 350 degree oven. 3. Bake for 30 mins and then
remove from oven. 4. Saute onions and pepper in margarine in a large
skillet until soft. 5. Add stewed tomatoes. 6. Cook untila sauce is formed,
add chicken. 7. Slowly add milk and simmer on low heat for 30 mins. 8.
Remove and serve with toasted pita bread and basmati rice.