Wanting a great butter chicken recipe?

Well, i have searched for a good recipe but it always tastes a little off. I want to make it how they do in indian restaurants - rich, full flavour!





does anyone know of a really great recipe that can help me acheive this?


Thanks!Wanting a great butter chicken recipe?
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.





Taste and adjust seasoning.





JMWanting a great butter chicken recipe?
Here's our recipe for butter chicken:





Butter Chicken


Cooking time: 20 minutes


Serves: 2





4 boneless, skinless chicken thighs


1 Tbsp vegetable oil


1 陆 medium onion, chopped


1 tsp garlic powder


1 tsp ginger powder


陆 tsp chilli powder


陆 cup sour cream


1 Tbsp tomato paste


1/3 cup cereal cream (10%)


1 Tbsp butter


salt to taste





Preparation:





1. Cut chicken into bite size pieces. Heat oil in a skillet over medium heat. Add onions and saut茅 until softened; stir in garlic, ginger and chilli powder. Add chicken and brown on all sides.


2. Blend sour cream with tomato paste and cereal cream; pour over chicken. Stir in butter. Reduce heat and simmer, stirring occasionally, until chicken is no longer pink inside and the sauce has thickened (about 10 minutes). Season with salt and serve immediately with rice.





We've got over 200 great chicken recipes and loads of cooking and food safety tips.





Enjoy!


Marty Brett


Chicken Farmers of Canada
Hi Spider,





Sorry don't know your name.





I know what you are saying. Even I feel very disappointed when I am trying to make a particular recipe and it doesn't come out well.





With butter chicken, there are 2 ways to make it at home. One is to make tandoori chicken 1st and then the curry, which is a lengthy process. Second is to make a curry with the normal chicken on the bone to give it a restaurant flavor by smoking the curry.





I am giving you the link to my recipe. Believe me this recipe has never failed me or any of my friends.





Hope you like it too.


Here is it http://www.creative-cooking-corner.com/b鈥?/a>





All the best to you.
Butter Chicken / Murgh Makhani





Ingredients:





Chicken - 1.5 lbs, boneless skinless thighs


Lemon Juice - 1 tbsp


Red Chili Powder - to taste


Salt - to taste


Yogurt - 1/2 cup


Ginger %26amp; Garlic Paste - 4 tsp


Tandoori Masala - 2 tsp


Unsalted Butter - 1.5 tbsp


Garam Masala - 1 tsp


Big Cardamom - 1


Green Cardamom - 2


Cinnamon Stick - 1鈥?pc.


Bay Leaf - 1


Tomatoes - 3 large, pureed


Sugar - 1 tsp or to taste


Dried Methi Leaves (Kasoori Methi) - 1 tbsp


Green Chili - to taste, finely chopped


Heavy Whipping Cream - 1 cup or to taste


Cilantro - 3 sprigs, finely chopped





Method:





1. Cut the Chicken to bite-size pieces and wash it well.





2. In a bowl (or large Ziplock bag) add the following - Lemon Juice, 2 tsps of Ginger %26amp; Garlic Paste, Tandoori Masala, Red Chili Powder, Salt and Yogurt.





3. Mix well and marinate in the refrigerator overnight for best results or atleast a couple of hours.





4. Grease a broiler dish with ghee, oil or cooking spray and layer the Chicken in a single layer. Broil on high for 5-7 minutes on each side. Keep an eye on it as every oven varies. The size of the chicken pieces makes a difference and where you place the rack in the oven plays a big role in how long the chicken needs to be cooked.





5. For the gravy, in a medium size pan on medium heat, melt and heat the Butter.





6. Once hot, add the Cardamoms, Bay Leaf and Cinnamon Stick. Fry for 1 minute.





7. Add the balance of Ginger and Garlic paste and fry of 30 secs.





8. Add in the Green Chilis and the Tomato Puree. Mix well.





9. Add in the Salt, Red Chili Powder and Garam Masala and mix well.





10. Allow it to come to a boil and then lower the heat and let the gravy simmer for 10 minutes till most of the juice from the tomatoes evaporates.





11. Add in the Sugar and the Dried Methi Leaves and allow it to cook for another 2 minutes before adding broiled Chicken pieces. Mix well to coat Chicken.





12. Add the Whipping Cream, mix and allow it to come to a boil and take it off the flame.





13. At this point, do a taste test and adjust the salt, sugar and the liquid in the gravy.





14. Mix in half the Cilantro in the dish and garnish the balance while serving.





Tips:


1. Don鈥檛 have access to a broiler dish? - no problem鈥se metal skewers or wooden ones(soaked) or just barbeque them on the grill.





2. Great alternatives to making this dish everyday and not feeling guilty about it -





* Use Chicken Breast instead of Chicken Thighs, but make sure you baste the Chicken Breasts while broiling or they will dry up.





* Use Oil instead of Butter.





* Substitutes for Heavy Whipping Cream - Half and Half, Evaporated Milk, Lactaid, Milk or Milk Powder (so you can control the water).
I found a wonderful youtube video that walks you through this wonderful recipe step by step, by a chef from the middle east. Check it out!
It doesn't get much better than Kali's Table.


Easy too, just open the jar.





http://www.kalistable.com/
More recipes to the left of featured recipe. http://allrecipes.com/Recipe/Makhani-Chi鈥?/a>