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princess...I have a couple of "authentic" butter chicken recipes bookmarked...I haven't tried either yet but they sound very yummy!!! I don't know how to post a link so if you do a search for [B]recipelink.com [/B] and then search their website for [B]Amber India Butter Chicken [/B]
the other is on the food network (canada) [B]foodtv.ca [/B] ... do a search for [B]Butter Chicken 2[/B] (from the show party dish episode farewell party)
let us know how your recipes turn out!!
Masala just means a mixture of different spices, whatever is on hand, nothing specific.
Marinate overnight:
4 chicken breasts, skinless & boneless, cubed
1 C plain yogurt
5 cloves garlic, minced
1 oz fresh minced giner
3 oz malt vinegar
4 tsp red masala powder*
¼ C lime juice
Sautee in butter until cooked. Serve over basmati rice.
* I couldn’t find this red masala powder. The owner of the local East Indian Foods store had never heard of it. At his suggestion, I substituted MDH Meat Curry Masala. This is available at the Superstore.
After taking the East Indian classes I've decided it's best to leave the masala's to the pros. They know what they are doing.
This recipe was from Good Morning Canada.
Hope you enjoy this.
Thank you for this recipe. I think the red masala powder is actually tandoori masala powder....it is red and almost always used in Butter Chicken.
Bombay Buttered Chicken
Marinate overnight:
4 chicken breasts, skinless & boneless, cubed
1 C plain yogurt
5 cloves garlic, minced
1 oz fresh minced giner
3 oz malt vinegar
4 tsp red masala powder*
¼ C lime juice
Sautee in butter until cooked. Serve over basmati rice.
* I couldn’t find this red masala powder. The owner of the local East Indian Foods store had never heard of it. At his suggestion, I substituted MDH Meat Curry Masala. This is available at the Superstore.
After taking the East Indian classes I've decided it's best to leave the masala's to the pros. They know what they are doing.
This recipe was from Good Morning Canada.
Hope you enjoy this.
I have not tried any recipes. Please feel free post yours :). Thanks for thinking of me.
Did you find a recipe that you like. I found one yesterday that I've used and like but you only need so many recipes. Let me know.
I dont know if your near a Loblaws Superstore but they have an Indian cooking class next week called "Indian Restaurtant Favorites" you can probably find it on their website, sounds interesting anyway. If you try any of the recipes let us know how they turn out.
don't be fooled, this is a good recipe!! Try it you'll love it!!
Ahhh...come one...I want authentic...lol. We always have to eat out when we want to eat butter chicken. I would love to have a good recipe. :)
Brown any meat (chicken, beef, lamb) You can also add veggies if you like, but I never do. Add one can of your favorite tomatoe sauce ( I use Primo extra spice tomatoe sauce) Add a few tablespoons of Pataki curry paste ( if you want it spicer , add more). Add half a can of coconut juice. Simmer for about 15-20 mins. Serve with basmati rice or pasta. Enjoy!!
Thanks for the recipes Ladies.
I took a couple of cooking classes. They were several weeks so you got to try lots of dishes. That was a few years ago. That way you find out the dishes that you really like. I love the food but decided it was better to go to a restauant and have the real thing. There were lots of spices that I don't keep as fresh as they should be. And it takes quite awhile to prepare a meal. There's also a lot of butter and fat in the meals. I'm quite happy to eat these meals in a restaurant where I can pretend it's a treat so the fat doesn't count. That's just a personal quirk - I have to eat relatively healthy at home - can splurge when I go out. What I don't know doesn't hurt me.
we use Patak's - just add it to the chicken and sometimes a sauteed onion and then simmer. Probably isn't as good as homemade - but it's tasty and well, we don't cook enough Indian cuisine to have all the ingredients around the house all the time.
Here's a great Indian Butter Chicken recipe. I use evaporated milk instead of half & half, to cut some calories. Still tastes great!!
[url]http://chicken.allrecipes.com/az/ChicknMkhniIndinBttrChickn.asp[/url]
Here's another one
Butter Chicken
Ingredients
1 3/4 pounds skinless, boneless chicken breast halves - cubed
1 tablespoon lemon juice
1 tablespoon chili powder
salt to taste
1 cup yogurt
salt to taste
2 tablespoons garlic paste
1/2 tablespoon garam masala
2 tablespoons melted butter
1 tablespoon chili powder
2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons ginger garlic paste
1 tablespoon garam masala
1 tablespoon ginger paste
1 tablespoon chopped garlic
1 tablespoon butter
1 tablespoon chopped green chile pepper
2 cups tomato puree
1 tablespoon chili powder
salt to taste
1 cup water
1 tablespoon honey
1/2 teaspoon dried fenugreek leaves
1 cup fresh heavy cream
Directions
To Marinate: Place chicken in a nonporous glass dish or bowl with lemon juice, 1 tablespoon chili powder and salt. Toss to coat; cover dish and refrigerate to marinate for 1 hour.
Drain yogurt in a cloth for 15 to 20 minutes. Place in a medium bowl; mix in salt, garlic paste, garam masala, butter, chili powder, ginger paste, lemon juice and oil. Pour yogurt mixture over chicken, replace cover and refrigerate to marinate for another 3 to 4 hours.
Preheat oven to 400 degrees F (200 degrees C).
4 Place chicken on skewers. Place skewers in a 9x13 inch baking dish and bake in preheated oven for 20 minutes, or until almost cooked through.
5 To Make Sauce: Melt butter in a medium saucepan over medium heat. Stir in garam masala. When masala begins to crackle, mix in ginger, garlic paste and green chile peppers. Saute until tender, then stir in tomato puree, chili powder, salt, garam masala and water. Bring to a boil; reduce heat to low and simmer, stirring in honey and fenugreek.
6 Place chicken in sauce mixture. Continue cooking for another 5 minutes, or until chicken is no longer pink inside. Stir in fresh cream.
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Princess I found this on the internet
Butter Chicken
Ingredients
Chicken - 300 grams, cleaned and cut into small pieces
Cinnamon- 2" pcs
Salt - to taste
Cashew & almond paste - a handful ground smoothly
Ginger & garlic paste - 2 tspns
Turmeric powder- 1/4 tsp
Chilly powder - 2 tsp
Coriander powder- 1 tspn
Onion - one chopped
Orange colour - 1 1/2 tsp
Butter - 3 tspn
Oil - 2 tspn
Tomato puree - 2 tomatoes blended smoothly
Directions
Fry onions in oil till transparent.
Add cinnamon and let it fry.
Then add ginger & garlic paste along with a little water.
Stir continuously.
Add turmeric, chilly, coriander powder with salt and mix well.
Pour in tomato puree, cashew & almond paste - mix well with water.
When it starts to boil add the chicken which should be mixed with a little colour.
Then add sufficient water for the chicken to boil.
The gravy should get thick or according to your requirement. Before switching off add butter and serve hot with parathas.