Does anyone have a good recipe for butter chicken?

It's a yummy Indian dish.Does anyone have a good recipe for butter chicken?
Here is my dads friends award winning recipe





Cooking time (approx.): 42 minutes


Style: North Indian Non-Vegetarian








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.





WOW!!!! I typed a lot! (like you care!) LOLDoes anyone have a good recipe for butter chicken?
jus make chicken n apply butter over it. lol!
This is my family's favourite butter chicken recipe - it came about after my youngest son stayed at a friends house and they bought Indian take-away. Youngest says this is just like the one he had at his friend's. This is one of favourite dishes. Although quite often thought to be an Indian dish this recipe was actually developed in the UK.





2 tablespoons peanut oil


1 kg boneless skinless chicken breasts, cut in large chunks


50 g butter


2 teaspoons garam masala


2 teaspoons sweet paprika


2 teaspoons ground coriander


1 tablespoon grated fresh green ginger


1/2 teaspoon chili powder (more or less to taste)


1 cinnamon stick


6 cardamom pods, bruised


1 (400 g) can tomato puree


1 tablespoon sugar


1/4 cup plain yogurt


1/2 cup cream


1 tablespoon lemon juice





Heat a wok until really hot, add 1 Tbsp oil. Add half the chicken and stir-fry for about 4 minutes or until chicken is a nice colour. Remove to plate.


Add extra oil and cook remaining chicken.


Remove from wok.


Reduce heat and add the butter.


When melted add all of the spices and stir-fry until fragrant- about 1 minute.


Return chicken to wok and stir to coat with the spices.


Add the tomato and sugar and simmer for 15 minutes- stir occasionally.


Add the yogurt, cream and lemon juice and simmer for 5 minutes or until the sauce thickens a bit.


Serve over rice.
try this blog i think they have what your looking for


http://cookcity.blogspot.com
This is a really simple recipe





Marinate 1kg chicken cubes in half a cup of yoghurt to which you have added the following (whip til all integrates) for an hour


a drop of yellow food colouring


5 teaspoons red chilli powder


2 tablespoons crushed garlic


1 tablespoon crushed ginger


1/2 teaspoon cumin powder


1/2 teaspoon coriander powder


salt to taste





finely slice two large onions


heat a stir fry pan/ wok


add abt 1/2 a cup of unsalted butter, the onions, 4 green chillies thinly sliced,a small sprig of curry leaves and 1/2 teaspoon of cumin seeds


allow the onion to cook until there is no water left and they are golden (do no let under no account the onions brown)


add the marinating chicken an lower the heat til the chicken is fully cooked


Increase heat and add a tub of double cream and allow the sauce to thicken


It is ready to serve





Serve hot with parathas or butter naan