In Reguards to Indian food, what is Butter Chicken called in America?
I used to live in New Zealand for a long time, and I was introduced to Indian style food. My favorite was called "Butter Chicken". Since i’ve been back to America I’ve looked at several indian resturants but they don’t have "Butter Chicken"..everything is called differntly here.
Chicken Makhani, Murgh Makhani, Chicken Makhani, or Murgh Makhanwala. makhani means butter in hindi and murgh is chicken.
by the way, here is the authentic recipe frm india too if u fancy it.
Serves 4
Preperation Time 1 Hour
Contents
Chicken
Ingredients
1 Tandoori Chicken – cut into 8 pieces
1 onion – grated
1 tsp ginger paste
1 tsp garlic paste
3/4 cup tomato puree
1/2 tsp chilli powder
2-3 green chillies – finely chopped
100 gms butter
salt to taste
200 gms cream
a few green coriander leaves – finely chopped
Recipe
1. Melt butter in frying pan. Add the grated onions & fry until golden brown.
2. Add the ginger & garlic pastes. Fry for a minute & add the tomato puree.
3. Add the chopped green chillies, coriander leaves, salt and the chilli powder. Fry for 2-3 minutes.
4. Turn heat to low & add the cream stirring constantly. Do not let it boil. Cook for a minute & turn off the heat.
5. Arrange tandoori chicken pieces in an ovenproof dish. Pour the sauce on it.
6. Heat in a preheated oven at 180C/350F fro 20 minutes Serve hot.
October 1st, 2009 at 1:41 am
Well up here in Canada we call it Butter Chicken
References :
October 1st, 2009 at 1:54 am
Chicken Makhani, Murgh Makhani, Chicken Makhani, or Murgh Makhanwala. makhani means butter in hindi and murgh is chicken.
by the way, here is the authentic recipe frm india too if u fancy it.
Serves 4
Preperation Time 1 Hour
Contents
Chicken
Ingredients
1 Tandoori Chicken – cut into 8 pieces
1 onion – grated
1 tsp ginger paste
1 tsp garlic paste
3/4 cup tomato puree
1/2 tsp chilli powder
2-3 green chillies – finely chopped
100 gms butter
salt to taste
200 gms cream
a few green coriander leaves – finely chopped
Recipe
1. Melt butter in frying pan. Add the grated onions & fry until golden brown.
2. Add the ginger & garlic pastes. Fry for a minute & add the tomato puree.
3. Add the chopped green chillies, coriander leaves, salt and the chilli powder. Fry for 2-3 minutes.
4. Turn heat to low & add the cream stirring constantly. Do not let it boil. Cook for a minute & turn off the heat.
5. Arrange tandoori chicken pieces in an ovenproof dish. Pour the sauce on it.
6. Heat in a preheated oven at 180C/350F fro 20 minutes Serve hot.
References :
http://www.toomanychefs.com/archives/001732.php
http://www.everything2.com/index.pl?node_id=1108156
http://www.indiaexpress.com/cooking/butter_chicken.html
October 1st, 2009 at 2:16 am
In South Africa we call it Butter Chicken, or at least the indian resturant we go to has something called butter chicken.
References :
October 1st, 2009 at 2:43 am
Chicken Makhani (Indian Butter Chicken)
Wow! I just finished making this and it tastes incredible! It tastes better than the chicken makhani at my favorite Indian restaurant! You can make this as mild or spicy as you wish by adjusting the cayenne.
1 tablespoon peanut oil
1 shallot, finely chopped
1/4 white onion, chopped
2 tablespoons butter
2 teaspoons lemon juice
1 tablespoon ginger-garlic paste
1 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon ground cumin
1 bay leaf
1/4 cup plain yogurt
1 cup half-and-half
1 cup tomato puree
1/4 teaspoon cayenne pepper, to taste
1 pinch salt
1 pinch black pepper
1 tablespoon peanut oil
1 lb boneless skinless chicken thighs, cut into bite size pieces
1 teaspoon garam masala
1 pinch cayenne pepper
1 tablespoon cornstarch
1/4 cup water
4 servings
1. Heat 1 tablespoon oil in a large saucepan over medium high heat.
2. Saute shallot and onion until soft and translucent.
3. Stir in butter, lemon juice, ginger garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf.
4. Cook, stirring, for 1 minute.
5. Add tomato puree and cook for 2 minutes, stirring frequently.
6. Stir in half-and-half and yogurt.
7. Reduce heat to low and simmer for 10 minutes, stirring frequently.
8. Season with salt, pepper and cayenne.
9. Remove from heat and set aside.
10. Heat 1 tablespoon oil in a large heavy skillt over medium heat.
11. Cook chicken until lightly browned, about 10 minutes.
12. Reduce heat and season with 1 teaspoon garam masala and cayenne.
13. Stir in about 1/3 of the sauce and simmer until liquid has reduced and chicken is no longer pink, about 5 minutes.
14. Pour the rest of the sauce into the chicken.
15. Mix together cornstarch and water, then stir into the sauce.
16. Cook for 5 to 10 minutes, or until thickened.
References :
October 1st, 2009 at 3:28 am
No, no, no. It’s White Castle.
References :
October 1st, 2009 at 4:08 am
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 9×13 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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October 1st, 2009 at 4:47 am
"Butter Chicken" aka MURGH MAKHANI or CHICKEN MAKHANI
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October 1st, 2009 at 5:20 am
may be its known as same name(butter chicken) everywhere.but you can easily find it on any indian restaurant or mostly on punjabi(indian) restaurant….you can make it at home easily…you need: some Garlic,2 Onion, finger size Ginger piece chopped finely saute in 2tbsp of Olive oil to light brown colour in large sauce pan. then put 1tin chopped Tomatoes, Salt(acc. to your taste),1/2 tsp Red Chilli powder or chopped 1Green chilli with onions etc,1tsp Garam masala(you can get it from any indian grocery store,contains all spices in it),1tsp Ground Turmeric powder.cook for 2 mins with some water (1/2 cup).when oil comes up on this gravy,then its done for any curry.then put chicken pieces & enough water to cover the chicken in the pan &for cook it propely. when you see chicken is nearly done (just 10 mins before its done).Add 1 cup of Double Cream in it. you can add Coriander leaves & dry methi leaves(get it from indian store(for excellent flavour) in it. & cook untill done. serve it with naan or basmati rice.because of this double cream its called butter chicken from that it gets buttery taste. In India people use doule cream to make butter at home traditionally.
References :
my kitchen