Who can give a authentic recipe for Butter Chicken???

Question

I am opening a stall next Saturday, for a big food stall, I have heaps of dishes like Lamb rogan josh, Chicken Biryani and Butter Chicken too......can anyone give me some better suggestions for making butter chicken in bulk..

Your opinion will be highly appreciated.

Answer 1

This is quite a big undertaking!  I wish you best of luck, I am sure you will be a success.  If you have a background in catering or cooking for large crowds then it should be no problem.  Otherwise, I suggest you make it in batches --- this may take longer (unless you have kitchen facilities where you could make several batches simultaneously) but you will maintain & control the overall taste & flavor of the dish.

You can buy most of your supplies at a Costco, BJs, Sam's Club......

Butter Chicken

Ingredients:

Whole Chicken

4 tbsp Butter

1 cup Cream

1 cup milk

10 Cashews Soaked and Ground to a fine paste

3 tbspsTomato puree

2 tsp Garam Masala Powder

1 tsp Red chilli powder

1/2 tsp Coriander powder

2-3 Bay leaves

1 Medium Onion finely chopped

1 tsp Ginger paste

1 tsp Garlic paste

1 tsp Green chilli paste

Salt to taste

Method:

Clean and cut the Chicken into pieces. Heat 2 tbsp butter in a vessel. Add bay leaves, ginger garlic and green chilli paste and saute for a minute. Add chopped onion fry until it turns golden. Add tomato puree, red chilli powder, garam masala, coriander powder and salt. fry till oil separates from the paste. Add Cashew paste and fry for few seconds. Add milk and 1/2 cup water to make a thick gravy and bring it to boil. Reduce the heat and add chicken pieces. Stir gently to mix chicken pieces with the gravy. Add half of the cream and simmer until chicken is done and gravy is thick.  Serve hot garnished with coriander leaves and rest of the cream. It goes well with Tandoori roti or naan.

Answer 2

1/4 pt Yogurt, plain

1 ts Ginger, crushed

1 ts Salt

1/4 ts Red food coloring

3 lb Chicken, skinless; cut in pieces

Oil

2 oz Butter

1 Cinnamon stick, 1"

6 Cloves

6 Green cardamoms

1 Bay leaf

1/4 pt Sour cream

1/4 ts Saffron; crushed

1/4 pt Cream

Salt; to taste

2 ts Almonds, ground

1/4 ts Cornstarch

1 T ;Water

Directions:

Mix yogurt, ginger, salt and red coloring and rub into chicken. Let it marinate overnight.

Place in an ovenproof dish and brush with oil. Bake in a 375 F. oven for 40 to 50 minutes. Save the liquid, if any.

In a saucepan, melt butter and fry cinnamon, cloves, cardamoms and bay leaf for one minute. Add sour cream and chicken liquid. Add crushed saffron, and cream. Cover and simmer gently for five or six minutes. Add chicken pieces and adjust seasoning. Add ground almonds. Dissolve cornstarch in water and add to the chicken.

Answer 3

There are all kinds of recipes on line but I think you will have to experiment for one with large quantities.

I love to cook Indian and my favorite is Saag Prawn. It's a curry spinach dish.

I cook the curry spinach and add the Prawns (cooked) just before serving with rice.

I make my own curry powder

Answer 4

You HAVE to use this recipe,i guarantee you rave results!!!!!

Simply double, triple or quadruple the recipe  according to how much you need ,it works out fine

This recipe feeds my family of 4 but then again everyone has seconds!

Butter Chicken-The best!

Marinate chicken pieces(1 chicken or equivalent pieces) in :

salt

1/4 cup yogurt

1 tsp red chili powder or according to taste

2 teaspoons cumin/coriander mix.

2 teaspoons garlic

1 Tablespoon lemon juice

1/2 teaspoon tandoori colour OR

CHEAT: 1/2 teaspoon red food colour and 1/2 teaspoon egg yellow colouring.

Leave for 30 minutes at least.

Cook in oven or grill (if using fillets) until almost cooked through.

Cook together till completely softened:

1 Tin tomatos

1 fresh chopped tomatoe

2 tablespoons tomato puree

2 Teaspoons oil

Then throw in chicken and 1 tsp paprika.Mix and cook till chicken is done.Pour in 150-200ml fresh cream and 2 tablespoons butter.Cook gently ,stirring constantly until butter is melted!

YUM!