Tell me the receipe of kadai chicken butter chicken?

Question

Tell me the receipe of kadai chicken butter chicken?

Answer 1

I am unsure of the receipe, but if you look on foodnetwork.com, and type in what you want in the search area, you can find anything on that website, good luck

Answer 2

go and get a book for it!!!!!!!!!!!!!!!!!!!

Answer 3

visit t: http://india.com/recipe/pcs/bhajani

Answer 4

Butter Chicken Recipe

2 to 3 tablespoons of butter

1 onion

¼ teaspoon of cinnamon

2 teaspoons of crushed garlic

2 teaspoons of crushed ginger

½ teaspoon of ground turmeric

1 to 2 teaspoons of chilli powder

1 tablespoon of coriander

400 grams / 14 oz of skinless, boneless chicken thighs or b*****s

¼ to ½ cup ground almonds

225 gram / 8 oz can of whole peeled tomatoes with juice

1 tablespoon of tomato paste

½ cup of unsweetened yoghurt

With chicken there is always a risk of food poisoning, so it is important to clean your hands, board and knives before and after working with the raw meat. Trim and cut the chicken into small cubes, cover and put aside. With a clean knife and board slice the onions into thin wedges (lyonnaise). Heat a large saucepan or frying pan and melt 2 to 3 tablespoons of butter until it is frothy. Add the onions and the cinnamon to the pan and fry lightly. When the onions are soft stir in the crushed garlic and ginger. Then add the turmeric, chilli and coriander, and sauté over a medium heat. The spices are fried first to release their maximum flavour and this really enhances the dish. Add the cubed chicken and sauté stirring constantly until the chicken has turned white. Pour in the ground almonds, tomatoes and tomato paste. Mix thoroughly. Cover and simmer for 20 to 30 minutes. Add the yoghurt and heat through. Serve on rice with a salad and Indian bread if desired.

(Serves 4 to 6)

Kadai Chicken Receipe

Ingredients:



Whole Chicken 1

Chopped Onions (medium size) 3-4

Chopped Tomatoes (medium size) 6-7

Ginger Paste 2 tsp.  

Garlic Paste 2 tsp

Chopped Green Chilli 3

Coriander Powder  2 tsp

Garam Masala Powder   2 tsp

Red chilli powder  1-1/2 tsp

Turmeric Powder  1/2 tsp

Salt to taste  

Vegetable oil as required  

Coriander leaves for garnishing  

    

Method:



1. Thoroughly clean the chicken and cut into pieces.

2. Heat oil in a kadhai. Add chopped onions and green chilli and fry until light golden brown in color.



3. Add red chilli powder, turmeric powder, garam masala, coriander powder and salt. Mix well.

4. Add tomatoes, ginger, garlic paste and cook until the tomatoes become tender.

5. Add little water and bring it to boil.  

6. When the gravy becomes slightly thick, add chicken pieces and mix well.

7. Reduce the heat. Cover and cook for 10-15 minutes (or until fully cooked).

    

  If you have copper base kadhai then transfer the contets in that. Heat for a while. Then garnish with coriander leaves and serve hot.

Answer 5

im looking for it                           i found it                                                                                                                                                                                                                                        BUTTER CHICKEN

4 garlic cloves,crushed

1 1/2 kg chicken thigh fillets

2 teaspoons garam malasa

2 teaspoons corianda

2 teaspoons cumin

1/2 teaspoon chilli powder

2 teaspoons sweet paprika

1/2 cup plain yoghurt

80g butter,chopped

2 tablespoons white vinegar

2 tablespoons tomato paste

410g tomato puree

3/4 cup chicken stock

5 cardomom pods

1 cinamom stick

300mL cream

1/3 cup cilantro

                       SERVES 8 PEOPLE

                             INSTUCTIONS

1.combine chicken,garlic,spices and yoghurt in a large bowl,cover and refridgerate for 3 hours or over night

2. mely butter in a large saucepan or wok; cook chicken mixture, stirring, about 10 minites or untill chicken browns slightly. add vinegar, paste, puree, stock, cardomom and cinamom stick; bring to a boil. reduce heat and simmer, uncovered, about 30 minites or untill chicken is cooked through,add cream, stir untill heated through; stir in cilantro just before serving.

we found this by putting butter chicken them we press search

Answer 6

KADAI CHICKEN

3  tablespoon(s) oil

1  tablespoon(s) coriander seeds lightly roasted and crushed

3  dry red chillies pounded

3  large onions finely sliced

1  tablespoon(s) garlic paste

2  teaspoon(s) ginger paste

1  teaspoon(s) red chilli powder

2  teaspoon(s) coriander powder

1  teaspoon(s) hot spice mix (garam masala) powder

12  medium pieces (about 800 grams) of chicken

2  green chillies deseeded and slit

salt to taste

4  large tomatoes pureed

6  tablespoons fresh coriander finely chopped

3  tablespoon(s) dry fenugreek leaves (kasuri methi) crushed

finely chopped fresh coriander and shredded green chillies to garnish

Heat the oil in a wok (kadhai). Fry the crushed coriander seeds and pounded red chillies for a few seconds. Add the onions and fry for about 4  minutes or till light brown. Add the garlic and ginger paste. Saute till the onions are golden brown.

Add the spice powders and keep stirring for a few seconds. Add the chicken pieces and the slit green chillies. Stir-fry for about 8  minutes or till the chicken pieces are golden brown on all sides.

Add the tomato puree and salt. Bring to a boil. Cover and cook on low heat for about 20  minutes or till the chicken is tender.

Increase the heat and stir well till the gravy is thick and oil floats on top. Sprinkle the crushed dry fenugreek leaves and mix well.

Serve hot garnished with coriander leaves.

TIPS:

Boneless chicken can be also used for this recipe. Reduce or halve the weight of chicken if using boneless. Rest of the ingredients remain the same. Reduce the cooking time of chicken.

The amount of green and red chillies can be increased or decreased as desired.

Keep some amount of hot water ready if more gravy is desired.

BUTTER CHICKEN

For Marination

800  grams of chicken cut into pieces (preferably boneless)

1  tablespoon(s) slightly sour yoghurt (optional)

1  tablespoon(s) vinegar or lemon juice

1  teaspoon(s) each of coriander, cumin and red chilli powders

1  onion chopped and made into a paste (optional)

2  teaspoon(s) each of ginger, garlic pastes

salt to taste

a few drops of edible orange-red color (optional)

For the Gravy

4  large tomatoes chopped

4  tablespoons butter

1  tablespoon(s) fresh cream

1  teaspoon(s) each of coriander, cumin, red chilli and black pepper powders

2  teaspoon(s) each of finely chopped ginger and green chillies

salt and sugar to taste

melted butter, fresh cream and finely chopped coriander leaves for garnishing



Prick holes and make cuts in the chicken pieces. Mix well the ingredients for the marinade and rub into the chicken pieces. Let it marinate for a few hours, overnight if possible for best results.

Heat half the butter on medium level in a heavy-bottomed pan and put in the chicken along with the marinade. cover and cook for about 25  minute(s) or till the chicken is fully cooked. After the liquids have evaporated, stir fry the chicken for some time in the residual fat.

Heat the remaining butter in a saucepan and add the red chilli, coriander, cumin and black pepper powders. Fry for a few seconds. Add the chopped tomatoes, sugar, salt and cook uncovered on medium level for about 7  minutes till the puree thickens and the fat separates. Stir in the beaten cream and reduce the heat to low.

Add the chicken, chopped ginger and green chillies to the simmering gravy. Sprinkle salt to taste if needed. Mix well. Cover and simmer on low heat for about 10  minutes or till the curry is thoroughly heated through.

Just before serving pour melted butter over the curry. Garnish with a swirl of fresh cream and finely chopped coriander leaves.

TIP:

For a thicker and richer gravy cashewnut paste (soak cashewnuts in water for an hour or so and grind them) can be added while making the gravy in step 2... fry it along with the spice powders and then proceed as above