Butter Chicken
From cholena 15 years ago
- 30 minutes to make
- Serves 10
A customer walked into a restaurant late at night when all the dishes were finished - the chef just threw a leg of oven roasted chicken in a gravy of butter and tomatoes and some mild spices. The creamy butter chicken dish was thus discovered and became world famous . Read more The actual flavour differs , depends on which part of the world it's made and the spices can be adjusted according to ur taste . It goes well with steamed basmati rice , naan , roti or any type of crusty bread . See less
Ingredients
- 6 boneless skinless chicken breast halves shopping list
- 2 tbsp lemon juice shopping list
- 1 tsp chilli pwd and salt to taste shopping list
- .......................................................................................... shopping list
- 2 tbsp ginger and garlic paste shopping list
- 2 tbsp meat masala pwd shopping list
- 1 tbsp chilli pwd shopping list
- 1 tsp tumeric pwd shopping list
- ............................................................................................ shopping list
- 1 C yogurt ( must not be sour ) shopping list
- 2 tbsp butter sticks shopping list
- 2 tbsp olive oil shopping list
- ................................................................................................ shopping list
- 1 stick cinnamom shopping list
- 2 bay leaves shopping list
- 1 star anise shopping list
- 1/2 L onion and 2 green chilli , sliced shopping list
- 1 tbsp ginger - garlic paste shopping list
- ................................................................................................... shopping list
- 2 Large tomatoes , skinless , chopped shopping list
- 2 tsp corriander pwd shopping list
- 1 tsp chilli pwd shopping list
- 1/2 tsp pepper pwd shopping list
- ....................................................................................... shopping list
- 1 handful of cashewnuts , soaked in hot water and made into paste shopping list
- 1 tsp cumin and 1 tsp fenugreek , 1 cardamom , 1 clove - paste shopping list
- 2 tbsp yogurt shopping list
- ................................................................................................................ shopping list
- 1/2 C stock ( made with the breast bone ) shopping list
- ............................................................................................................ shopping list
- 1 C whipcream shopping list
- ........................................................................................................ shopping list
How to make it
- Rub the lemon juice , salt and chilli pwd .
- Marinate for 15 mins .
- Add the gin-gar paste , chilli pwd , tumeric pwd and masala pwd
- Marinate for 90 mins .
- Pre heat the oven to 200 deg .
- Add the yogurt , oil and butter to the meat
- Arrange in a greased tray and bake for 20 mins .
- Fry the onion and the spices and the gin-gar paste .
- Fry for few mins.
- Add the tomatoes and the pwds .
- Fry until it's pulpy .
- Add the cashew nuts and the paste .
- Remove the bayleaves .
- Cut the meat and add into the gravy .
- Add the stock , check the salt and boil for 5 mins .
- Add the cream . Simmer for 1 min .
- Serve hot with steamed raisin basmati rice and crunchy fried ginger flavoured cauliflower
- Remove .
Serve with steamed basmati rice and crunchy fried cauliflower
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The Rating
Reviewed by 10 people-
Hmmmm....must try.
angieaugusta
in Adelaide loved it
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My husband and family say I make the best Butter Chicken but I am going to give your recipe a try because I like this version. A 5 fork recipe all the way!
lor
in Toronto loved it
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Abolutely inspired.
jenniferbyrdez
in kenner loved it
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