Indian Butter Chicken Recipe

The Indian Butter Chicken Recipe is also known as Murgh Makhani - a meal fit for a king. This is a lovely Indian Chicken Dish. The chicken is marinaded in a spicey yogurt mix for a few hours, preferable over night and then baked or roasted in the oven. It is a popular chicken dish all over the world and definately worth a try if you enjoy Indian cuisine.

The first Indian Butter Chicken Recipe below is a good one for you to try out your Indian cooking skills. I think it's the cinnamon and chilli paste that make this a special chicken recipe. The second recipe is more simple but still has great taste.

Indian Butter Chicken Recipe

• 1.5 lb chopped Chicken breast
• 3 tablespoon butter
• ¾ cup chopped tomatoes
• 1 chopped onion
• ¼ cup ground cashew nuts
• ¼ cup ground almonds
• 1 teaspoon ginger paste
• 1 - 2 teaspoon chili powder
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 2-3 inch piece of Cinnamon stick
• ¼ teaspoon turmeric powder
• Salt for seasoning

Cooking Instructions

Melt 2 teaspoons of the butter over medium heat and fry the onions andthe cinnamon sticks until the onion turns transparent.

Stir in the turmeric, chili, ginger and garlic paste, salt and a littlewater to the onions and cinnamon. Heat for a minute then add the tomatoesand stir for another 3 minutes. Add the cashew and almond paste and enough waterto make it into a thick gravy.

When the mixture starts to boil, add the chicken and cook until done. Pour over the remaining butter and serve with rice.

Indian Butter Chicken Recipe 2

Ingredients

• 1 kg (2 lb) skinless, boneless chicken thighs
• chilli powder according to your taste
• 1 Tbs fresh ginger, grated
• 3 cloves crushed garlic
• 75g blanched almonds
• 150 ml plain low-fat yoghurt
• 5 Tbs melted butter
• 1 onion, sliced
• 4 Tbs freshly chopped Coriander leaves
• 4 Tbs cream

Method

Combine the chilli powder, ginger, garlic, almonds and yogurt in a food processor and blend until smooth. Pour the marinade into a ziplock bag or dish and place the chicken in to marinate for at least two hours in the fridge.

Preheat the oven to 180 degrees C (350 F)

Heat the butter in a frying pan and saute the onions until softened andturning brown. Add the chicken with the marinade to the pan and fry for 2 minutes. Stir through the corinader and the cream. Transfer the chicken and the sauce to a baking dish, cover and bake for 1 hour. Just before serving spoon off any excess fat and then turn on the grill to brown the top of the food for about 2 minutes. Serve with naan bread.