Indian butter chicken recipe?

Question

I am looking for a good butter chicken recipe i have one recipe but the chicken doesnt ever get all flaky and tender.

Answer 1

Indian Butter Chicken

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



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.

Answer 2

1 onion, peeled and chopped

2 tablespoons chopped fresh ginger

1 fresh jalapeno chili, rinsed, stemmed, seeded, and chopped

1 tablespoon salad oil

2 teaspoons garam masala

1 can (6 oz.) tomato paste

2 cups fat-skimmed chicken broth

1/2 cup whipping cream

1 1/2 pound boned, skinned chicken b*****s, rinsed and cut into 3/4-inch chunks

1/2 teaspoon coarse-ground black pepper

Salt

1/4 cup butter or margarine

6 cups hot cooked white basmati rice

Lime wedges

Directions:

In a 5- to 6-quart pan, combine onion, ginger, chili, and oil. Stir often over high heat until onion is lightly browned, 3 to 5 minutes. Stir in garam masala. Scrape mixture into a blender; add tomato paste and chicken broth.

Whirl until very smooth. Pour mixture back into pan, add cream, and bring to a gentle boil over high heat (mixture is inclined to spatter). Reduce heat and simmer, stirring often, until reduced to 3 cups, about 5 minutes. Pour sauce into a bowl. Rinse and dry pan.

Mix chicken with pepper and sprinkle lightly with salt. Set pan over high heat; add 1 tablespoon butter and the chicken. Stir until chicken is no longer pink on the surface, 2 to 3 minutes. Add the sauce and simmer over medium heat, stirring often, until chicken is no longer pink in the center (cut to test), 3 to 4 minutes. Cut remaining butter into chunks and stir into sauce until melted.

Spoon chicken and sauce onto rice. Add salt to taste. Squeeze lime juice over portions.

This recipe from CDKitchen for Indian Butter Chicken serves/makes 6