Butter Chicken?

Question

Butter Chicken is an Indian dish that my unofficial boyfriend tried for the first time last night. And he liked it! The result is that I need this recipe, like yesterday. Does anyone have a recipe for Butter Chicken? It's a pale orange color very creamy sauce with chicken in it. Can I please have the recipe? Thank you in advance!

Answer 1

There are a great many recipes online.  You should check with that restaurant to see if you can have their recipe.  Do not trust any recipes with stuff like "Cornstarch", traditional indian cooking uses Cashew Paste for its dishes as a thickener instead of Cornstarch.  Plus they may also be cooking it in a manner that is different from what online recipes will tell you.  One of the things that restaurant may do is actually cook the chicken in the oven for a bit as opposed to cooking it on the stovetop.

Answer 2

Used to cook some indian dishes

Hope it help.

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.

Serve.

Answer 3

Chicken Makhani (Indian Butter Chicken)

SUBMITTED BY: MITCHMAN21      PHOTO BY: chibi chef

"Chicken Makhani is one of my favorite Indian dishes. It is a full flavored dish that complements the chicken well. It can be made as mild or spicy as you wish by adjusting the cayenne. Serve with basmati rice and naan bread."

PREP TIME  5 Min  

COOK TIME  20 Min  

READY IN  25 Min  

SERVINGS & SCALING

Original recipe yield: 4 servings

US METRIC

      

About  scaling  and  conversions  

INGREDIENTS

1 tablespoon peanut oil

1 shallot, finely chopped

1/4 white onion, chopped

2 tablespoons butter

2 teaspoons lemon juice

1 tablespoon ginger garlic paste

1 teaspoon garam masala

1 teaspoon chili powder

1 teaspoon ground cumin

1 bay leaf

1/4 cup plain yogurt

1 cup half-and-half

1 cup tomato puree

1/4 teaspoon cayenne pepper, or to taste

1 pinch salt

1 pinch black pepper

  

1 tablespoon peanut oil

1 pound boneless, skinless chicken thighs, cut into bite-size pieces

1 teaspoon garam masala

1 pinch cayenne pepper

1 tablespoon cornstarch

1/4 cup water

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DIRECTIONS

Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce, and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside.

Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce.

Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.

Note

Garam masala  may be purchased in Indian markets and in the gourmet section of some supermarkets.