Butter Chicken?Question:Somebody once posted a recipe for butter chicken and I printed it off and carried it around in my purse for months. Of course I lost it at some point. It might have been an Indian Butter Chicken? I know that it had some ingredients that I couldn't find at my regular grocery store. So who posted that recipe? does anybody have one? Answer: was it in a tomato cream sauce? Answer: Nope it was a butter sauce with a bunch of spices and herbs. It definitely wasn't a low-fat recipe. Answer: I think you are refering to Makhani Chicken AKA Indian Butter Chicken??? Makhani Chicken (Indian Butter Chicken) "This fragrant, spicy Indian butter chicken recipe is from the owner of the India Cuisine restaurant in Seattle, Washington. Serve with hot Indian bread." -------------------------------------------------------------------------- INGREDIENTS: 1 3/4 pounds skinless, boneless chicken breast halves - cubed 1 tablespoon lemon juice 1 tablespoon chili powder salt to taste 1 cup yogurt salt to taste 2 tablespoons garlic paste 1/2 tablespoon garam masala 2 tablespoons melted butter 1 tablespoon chili powder 2 tablespoons ginger garlic paste 2 tablespoons lemon juice 2 tablespoons olive oil 1 tablespoon butter 1 tablespoon garam masala 1 tablespoon ginger paste 1 tablespoon chopped garlic 1 tablespoon chopped green chile pepper 2 cups tomato puree 1 tablespoon chili powder salt to taste 1 cup water 1 tablespoon honey 1/2 teaspoon dried fenugreek leaves 1 cup heavy cream -------------------------------------------------------------------------------- DIRECTIONS: To Marinate: Place chicken in a nonporous glass dish or bowl with lemon juice, 1 tablespoon chili powder and salt. Toss to coat; cover dish and refrigerate to marinate for 1 hour. Drain yogurt in a cloth for 15 to 20 minutes. Place in a medium bowl; mix in salt, garlic paste, garam masala, butter, chili powder, ginger paste, lemon juice and oil. Pour yogurt mixture over chicken, replace cover and refrigerate to marinate for another 3 to 4 hours. Preheat oven to 400 degrees F (200 degrees C). Place chicken on skewers. Place skewers in a 9x13 inch baking dish and bake in preheated oven for 20 minutes, or until almost cooked through. To Make Sauce: Melt butter in a medium saucepan over medium heat. Stir in garam masala. When masala begins to crackle, mix in ginger, garlic paste and green chile peppers. Saute until tender, then stir in tomato puree, chili powder, salt, garam masala and water. Bring to a boil; reduce heat to low and simmer, stirring in honey and fenugreek. Place chicken in sauce mixture. Continue cooking for another 5 minutes, or until chicken is no longer pink inside. Stir in fresh cream. Answer: Jen, I'm thinking it might have been Faye.(Kleb) Answer: I think you are refering to Makhani Chicken AKA Indian Butter Chicken??? Makhani Chicken (Indian Butter Chicken) "This fragrant, spicy Indian butter chicken recipe is from the owner of the India Cuisine restaurant in Seattle, Washington. Serve with hot Indian bread." -------------------------------------------------------------------------- INGREDIENTS: 1 3/4 pounds skinless, boneless chicken breast halves - cubed 1 tablespoon lemon juice 1 tablespoon chili powder salt to taste 1 cup yogurt salt to taste 2 tablespoons garlic paste 1/2 tablespoon garam masala 2 tablespoons melted butter 1 tablespoon chili powder 2 tablespoons ginger garlic paste 2 tablespoons lemon juice 2 tablespoons olive oil 1 tablespoon butter 1 tablespoon garam masala 1 tablespoon ginger paste 1 tablespoon chopped garlic 1 tablespoon chopped green chile pepper 2 cups tomato puree 1 tablespoon chili powder salt to taste 1 cup water 1 tablespoon honey 1/2 teaspoon dried fenugreek leaves 1 cup heavy cream -------------------------------------------------------------------------------- DIRECTIONS: To Marinate: Place chicken in a nonporous glass dish or bowl with lemon juice, 1 tablespoon chili powder and salt. Toss to coat; cover dish and refrigerate to marinate for 1 hour. Drain yogurt in a cloth for 15 to 20 minutes. Place in a medium bowl; mix in salt, garlic paste, garam masala, butter, chili powder, ginger paste, lemon juice and oil. Pour yogurt mixture over chicken, replace cover and refrigerate to marinate for another 3 to 4 hours. Preheat oven to 400 degrees F (200 degrees C). Place chicken on skewers. Place skewers in a 9x13 inch baking dish and bake in preheated oven for 20 minutes, or until almost cooked through. To Make Sauce: Melt butter in a medium saucepan over medium heat. Stir in garam masala. When masala begins to crackle, mix in ginger, garlic paste and green chile peppers. Saute until tender, then stir in tomato puree, chili powder, salt, garam masala and water. Bring to a boil; reduce heat to low and simmer, stirring in honey and fenugreek. Place chicken in sauce mixture. Continue cooking for another 5 minutes, or until chicken is no longer pink inside. Stir in fresh cream. OMG Kim...You're killing me with this. Now I HAVE to try this. It sounds delicious. :biggrin: Answer: Jen, this might be it. Answer: That sounds pretty much like the recipe except I don't remember the fenugreek leaves. What the heck are those? I remember it was a lot of marinating so it would have to be a weekend meal. Answer: It is the same recipe. Thanks Becky! Figures that it was Ang who posted it. Seriously, I carried that recipe in my purse up until a few months ago. I might have to make it in a few weeks :D Answer: OMG Kim...You're killing me with this. Now I HAVE to try this. It sounds delicious. :biggrin: LOL...it is yummy just time consuming...but worth it if you can find the ingredients Answer: If you have access to an Indian store I can tell you a short cut method. You will need: tandoori masala, coriander powder, red chilli powder and kasuri methi leaves (fenugreek). to serve four: Marinate your chicken (say four breast pieces) with the tandoori masala (2 tblsps) and yoghurt (3 tblsps). Grill and then cut into cubes. Heat a bit of oil, and fry 1/4th tsp red chilli powder, 1 tsp coriander powder and 1/2 tsp garam masala on very low heat. Add 2 cups of tomato juice and simmer on low heat. Check salt and spice and adjust. Add in a little cream (about 3 tblsps) and sprinkle a tsp of kasuri methi leaves (fenugreek leaves) and add in chicken and simmer for some time. This is a low fat version of the Makhanwala Murg (butter chicken). Or you can take the easy way out and get a ready to make packet of butter chicken paste and just put in the chicken:) Answer: Butter Chicken Ingredients 1 3/4 pounds skinless, boneless chicken breast halves - cubed 1 tablespoon lemon juice 1 tablespoon chili powder salt to taste 1 cup yogurt salt to taste 2 tablespoons garlic paste 1/2 tablespoon garam masala 2 tablespoons melted butter 1 tablespoon chili powder 2 tablespoons lemon juice 2 tablespoons olive oil 2 tablespoons ginger garlic paste 1 tablespoon garam masala 1 tablespoon ginger paste 1 tablespoon chopped garlic 1 tablespoon butter 1 tablespoon chopped green chile pepper 2 cups tomato puree 1 tablespoon chili powder salt to taste 1 cup water 1 tablespoon honey 1/2 teaspoon dried fenugreek leaves 1 cup fresh heavy cream Directions To Marinate: Place chicken in a nonporous glass dish or bowl with lemon juice, 1 tablespoon chili powder and salt. Toss to coat; cover dish and refrigerate to marinate for 1 hour. Drain yogurt in a cloth for 15 to 20 minutes. Place in a medium bowl; mix in salt, garlic paste, garam masala, butter, chili powder, ginger paste, lemon juice and oil. Pour yogurt mixture over chicken, replace cover and refrigerate to marinate for another 3 to 4 hours. Preheat oven to 400 degrees F (200 degrees C). 4 Place chicken on skewers. Place skewers in a 9x13 inch baking dish and bake in preheated oven for 20 minutes, or until almost cooked through. 5 To Make Sauce: Melt butter in a medium saucepan over medium heat. Stir in garam masala. When masala begins to crackle, mix in ginger, garlic paste and green chile peppers. Saute until tender, then stir in tomato puree, chili powder, salt, garam masala and water. Bring to a boil; reduce heat to low and simmer, stirring in honey and fenugreek. 6 Place chicken in sauce mixture. Continue cooking for another 5 minutes, or until chicken is no longer pink inside. Stir in fresh cream. __________________ Good work on remembering it was me....Hi, I'm Ang...nice to me you!!! LOL! Buy a spice packet in the ethnic food section, add tomato's and tomato sauce and greek yogurt...all set. I have spent a fortune and alot of time making it from scratch, to find out, the spice packet makes it better...:) call me and I'll help! Answer: I love Butter Chicken but totally cheat!! I don't have alto of time to prepare such an extensive recipie!! I buy premade Butter chicken sauce from presidents choice. It is sooo good and takes about 10 minutes to make. ;) |
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