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
Chicken Curry Ingredients
- 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
How to Cook Indian Butter Chicken
- Melt 2 teaspoons of the butter over medium heat and fry the onions and the cinnamon sticks until the onion turns transparent.
- Stir in the turmeric, chili, ginger and garlic paste, salt and a little water to the onions and cinnamon. Heat for a minute then add the tomatoes and stir for another 3 minutes.
- Add the cashew and almond paste and enough water to 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
Serves 4 - 6
- 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
Cooking Indian Butter Chicken
- 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 and turning 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.
Enjoy this Great Indian Chicken Dish
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