Forum super champion From Sydney, Australia Member since Tue 22 Jun 04
Butter chicken recipe
I would like two recipes, one for the type of butter chicken that glows orange and something for that proper kind (in the event that even exists, as I am perfectly aware that it's most likely not really a traditional recipe). And, yes, I know which i may find this by searching with the other threads however the seventh potter book is looking and i'm lazy.
Thanks!
#2 Mon 23 Jul 07 11:30am
Forum champion From Germany Member since Mon 13 Marly 06
Re: Butter chicken recipe
Sorry, no recipe for butter chicken here.
Husband got angry Saturday after i was lost within the HP 7 and all sorts of his contacts on ICQ (im) had away messages saying something similar to can't chat - must read HP.
#3 Mon 23 Jul 07 12:16pm
Forum champion From Scotland Member since Thu 15 Jul 04
Re: Butter chicken recipe
Hi White-colored Rabbit, lengthy time no speak.
Now as I have not chose to make this recipe I'm not sure whether it glows orange, or perhaps is the correct kind, however it was published on N.com by an Aussie member and it has received good quality reviews.
1kg skinless chicken leg fillets (or breast if you want)
2 Teaspoon Garam masala
2TSP ground coriander
2/3 Teaspoon chilli powder (or even more if you want)
1 Tablespoons of grated fresh ginger root
2 cloves garlic clove crushed
2 Tablespoons of white-colored vinegar (no requirement for wine vinegar)
1/4 cup (60ml) tomato paste (concentrate)
1/2 cup (125ml) yogurt
80g Ghee (or butter along with a little oil)
1 large (200g) onion, finely chopped
1 Cinnamon stick
4 Cardamom pods, bruised
1 Teaspoon Salt
3 Teaspoon Sweet paprika
425g (or nearest measure) tin tomato puree (crushed tinned tomato or pasata works here)
3/4 Cup (180ml) Chicken stock
1 Cup (250ml) cream
Cut leg fillets into large dice (four pieces per leg roughly). Combine ground spices, ginger root, garlic clove, vinegar, paste and yogurt inside a large bowl (or snap lock bag) add chicken, mix well to make sure chicken is well coated in marinade. Refrigerate overnight.
Heat ghee in large pan, add onion, cinnamon and cardamom, prepare, stirring, until onion is gently browned. Add some chicken and marinade, prepare stirring for 5 minutes.
Add some salt, paprika, puree and stock. Simmer uncovered for around 10 mins, stirring from time to time. Add some cream, then simmer until chicken is tender (10 mins for breasts, 15 to twenty for thighs).
Hope this tickles your tastebuds.
#4 Mon 23 Jul 07 2:39pm
Forum champion Occupation Rn From Australia Member since Thu 24 Jun 04
Re: Butter chicken recipe
I requested a recipe with this some time back, unsure whether it still could be on here. I've attempted a couple of from the packet and jar sauces, however they just dont work. The main one Ive had in a hospital coffee shop was surprisingly excellent, no clue whats inside it though.
#5 Tue 24 Jul 07 5:07am
Forum champion Occupation Rn From Adelaide, OZ Member since Tue 03 August 04
Re: Butter chicken recipe
The number of would you like.
Chicken Makhani
Ingredients
* 2 (1kg) pounds of (bony) chicken / 1.25 (750g) pounds boneless
* 1 cup yogurt (dahi)
* 1 bit of ginger root
* 8 cloves garlic clove
* 2 tbsp . lime juice
* 4 stick of cinnamon
* 8 cloves
* 8 cardamoms
* 10 black peppercorns
* 1 tbsp . oil
* 2.25 pounds (approximately 1kg) tomato plants
* 1 teaspoon. dried fenugreek leaves (optional)
* 1 tbsp .. white-colored pepper powder (essential)
* 1 ounce cream (optional but suggested for a little class)
* 1. pound. butter. You will get away with .6 lb if 1 lb is simply too much. (I personally use significantly less)
* salt to taste
* coriander (cilantro): optional topping.
if you are using yellow butter, then scale lower the salt accordingly. If you are using white-colored butter, then you'll require more salt.
Directions
1.clean chicken and take away your skin
2.create a smooth paste of yogurt, garlic clove, ginger root, lime juice, cinnamon, cloves, cardamoms, peppercorns and also the oil. Marinate the chicken within this for six hrs.
3.Bake the chicken inside a preheated oven for ten minutes at 250 F (130 C). Place it aside. It type of is sensible to complete steps 1-3 before beginning step four.
4.We have to obtain a tomato sauce. Cut tomato plants, put Them inside a pan (no water) and boil. Once the quantity has came by half, strain via a fine sieve. What comes from the sieve may be the tomato sauce. (This really is hard make use of a clumsy sieve). [i]I personally use a mouli[/b]
5.Have a pan, start heating the sauce, add some butter. Once the butter is melted, add some white-colored pepper powder, salt, fenugreek leaves and cream.
6.Mix the chicken pieces into this sauce. You might like chopped coriander (cilantro) as topping. Serve hot. This is most effective with higher grain (i.e. basmati).
Butter Chicken Or Murgh Makhani
Ingredients:
For that chicken:
1 kg Chicken fillets reduce cubes
3 tablespoons of lime juice
1 teaspoon garam masala
1 teaspoon chili powder
1 tablespoons of coriander powder
1 teaspoon cumin powder
1/2 teaspoon orange food colour (powder)
1 can tinned whole tomato plants
1 teaspoon garlic clove paste
1 teaspoon ginger root paste
1 teaspoon kasuri methi (obtainable in Indian stores under that name)
100 ml fresh cream
1 tablespoons of chili powder
1 teaspoon garam masala
For that chicken:
Slit the chicken pieces having a knife and rub salt and lime juice for them. Have a mixing bowl and add all of the ingredients and blend them well to create a marinade. Marinate the chicken inside it for just two hrs Put the chicken within hot grill and grill up until the chicken is cooked and slightly smoky. Ensure that it stays aside.
Chop the onion and fry it within the one tablespoon of oil and set it within the blender using the tinned tomato plants and kasuri methi, grind it right into a smooth paste.
Now heat the butter inside a pan and add some ginger root garlic clove paste and fry for just two minutes. Now add some pureed mixture and salt. chilli powder and garam masala and prepare up until the raw odor of tomato plants disappear, Now add some grilled chicken mix well and prepare for six minutes more. Remove heat and serve with naan.
Quantity of Onions and fresh cream could be elevated for additional sweeter and creamier gravy.
700 gm raw chicken
Marinade
1 teaspoon red chilli powder
1 teaspoon ginger root garlic clove paste
salt to taste
1/2 kg curd (yogurt)
Gravy
100 gm white-colored butter
1/2 teaspoon black cumin seeds
1/2 kg tomato - pureed
1/2 teaspoon sugar
1 teaspoon red chilli powder
salt to taste
prepared chicken
75 gm white-colored butter
100 gm fresh cream
4 sliced eco-friendly chillies
1/2 teaspoon crushed fenugreek leaves
For that marinade,mix red chilli powder, ginger root garlic clove paste, salt and curd together. Marinade is prepared.
Now mix the raw chicken within the marinade and it within the refrigerator overnight.
Then roast the marinated chicken inside a tandoor or perhaps an oven for around 5-ten minutes till it's three 4th done.
For that gravy, heat white-colored butter in pan. Add black cumin seeds, tomato puree, sugar, red chilli powder and salt. Mix rid of it.
Now add some prepared chicken, white-colored butter, fresh cream, sliced eco-friendly chillies and crushed fenugreek leaves.
Prepare till chicken is completed.
Butter Chicken is able to eat.
Serve hot with grain or naan.
Last edited by Cindy (Tue 24 Jul 07 5:11am)
