Recipe for Tandoori Butter Chicken?
Can anybody give me a good recipe for Tandoori Butter Chicken. I had it a while back in a restaurant and it was very
good. Indian food is great!
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.
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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.
November 19th, 2009 at 10:27 pm
http://www.cs.cmu.edu/~mjw/recipes/meat/chicken/tandoori-chick-2.html
References :
November 19th, 2009 at 10:41 pm
yeah sure can, take 1/3 tandoori, 1/3 butter and 1/3 chicken mix leave to simmer and enjoy
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November 19th, 2009 at 10:47 pm
I LOVE butter chicken!
Luckily I live in a city that has a "Little India." Sometimes I go there for their wonderful lunch buffets. It’s incredible. Extremely delicious food, healthy food, and reasonably priced. I can’t think of it getting much better.
Anyway, here’s a delicious recipe that a friend sent:
7 Tbsp – Butter
1 Tbsp – Oil
2 Onion chopped
About 1 inch of ginger root chopped
2 -tsp garan masala
2 – tsp coriander
1 – tsp chilli powder
1 – tsp black cumin (I think that most cumin in the store is the black
cumin)
1 – clove garlic
1- tsp salt
3 – green cardamoms
3 – black pepper corns
2/3 cup yogurt
2 tbsp tomato paste
2/3 cup water
2 bay leaves
2/3 cup light cream
The way I like to do it, is use these ingredients in a deep frying pan on the stove, with about anywhere from a half-chicken’s worth to a full chicken.
Yum!
References :
November 19th, 2009 at 11:35 pm
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.
——————————————————————————–
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.
References :
http://www.thokalath.com/cuisine/recipe.php#butter2chicken
November 19th, 2009 at 11:42 pm
save the bother order out, its much easier and guarenteed you wont be able to make as good as they do in the restuarant
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November 20th, 2009 at 12:09 am
I think you are mixing up a few Indian dishes:
Tandoori Chicken is basically Indian BBQ chicken.
Chicken Tikka Masala: Chicken in a creamy tikka masala curry.
Butter Chicken (Murgh Makhani) is yet another yummy curry dish.
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http://www.bellaonline.com/articles/art19129.asp
http://www.cdkitchen.com/recipes/recs/518/India_Ovens_Chicken_Tikka_Masala31690.shtml
http://www.bellaonline.com/articles/art23657.asp
References :
http://www.bellaonline.com/site/indianfood
November 20th, 2009 at 12:48 am
tandoori chicken and butter chicken, are 2 different recipes.
tandoori chicken is roasted in the special chulha , that is a grill constructed speccially for the purpose, inwhich you can roast rotis, kebabs, fish, paneer and vegetables.
where as, you can make the butter chicken, by deboning the boiled chicken, and cooking it in tomato puree, and butter, with some spices, and onion paste.
log in to about.com , for indian food, or watch keith floyed’s cookery show, and you will find the exact recipe.
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