Butter Chicken
tubal cain
> Anyone a recipe for Butter Chicken? Not just taken from a book but one they
> have actually made and liked
Butter chicken seeems to fall into a couple of different categories, one
involves the preparation of the ingredients without any marinade involved,
the other version is more in keeping with the chicken tikka massala type
of recipes.
The following recipe was posted some time ago and makes a reasonable butter
chicken quite quickly. I have made a number of butter chicken dishes from
a variety of sources, my favorite is by Julie Sahni which does take some
time to make as it is a two stage process involving a lengthy marinating
period. I will sort through my notes and see what I can find, in the meantime
I hope you like the following recipe.
Butter Chicken
100g Unsalted butter
1 tbsp oil
2 med onions finely chopped
1 tsp fresh root ginger, finely chopped
2 tsp Garam Masala
2 tsp ground coriander
1 tsp chilli powder
1 tsp black cumin seeds
1 tsp fresh garlic, crushed
1 tsp salt
3 whole green cardamoms
3 whole black peppercorns
150ml natural yoghurt
2 tbsp tomato puree
8 pieces skinned chicken
150ml water
2 whole bay leaves
150ml single cream
Method
1 Heat butter & oil in frying pan / wok. Add onions and fry till golden.
Reduce heat.
2 Crush the fresh garlic and put in bowl. Add garam masala, ground coriander,
ginger, chilli powder, cumin seeds, salt, cardamoms and peppercorns and
blend together. Add yoghurt and tomato puree and stir to combine.
3 Add the chicken pieces to this mixture and stir to coat well.
4 Add chicken to the onions in the pan and stir-fry vigorously for 5-7 minutes.
5 Add the water and bay leaves and leave to simmer for 30-40 mins, stirring
occasionally.
6 Add the cream and cook for a further 15 mins.
7 Serve with rice and garnish with chopped fresh coriander and chopped green
chillies.
kazmc
indian restaurant, where they put in a clove of aniseed (clove?). it
gave an interesting sweetness and tang to the curry.
In article <a48e0b6a.01102...@posting.google.com>, tubal
tubal cain
Balti Butter Chicken
(http://www.netthing.demon.co.uk/curry/cotw/curries/baltibc.html)
Ingredients
150 ml (0.25 pint) natural yoghurt
50g (2 oz) ground almonds
1.5 teaspoons chilli powder
0.25 teaspoon crushed bay leaves
0.25 teaspoon ground cloves
0.25 teaspoon ground cinnamon
1 teaspoon garam masala
4 green cardamom pods
1 teaspoon ginger pulp
1 teaspoon garlic pulp
400 g (14 oz) can tomatoes
1.25 teaspoon salt
1 kg (2 lb chicken, skinned, boned and cubed
75 g (3 oz) butter
1 tablespoon corn oil
2 medium onions, sliced
2 tablespoons fresh coriander, chopped
4 tablespoons single cream
Method
1.Place the yoghurt, ground almonds, all the dry spices, ginger, garlic,
tomatoes and salt in a mixing bowl and blend together thoroughly.
2.Put the chicken into a large mixing bowl and pour over the yoghurt mixture,
Set aside.
3.Melt together the butter and oil in a medium karahi, wok or frying pan.
Add the onions and fry for about 3 minutes.
4.Add the chicken mixture and stir-fry for about 7-10 minutes.
5.Stir in about half of the coriander and mix well. Pour over the cream
and stir in well. Bring to a gentle simmer. Serve garnished with the remaining
chopped coriander.
Serves 4.
tubal cain
Butter Chicken
(http://gs13.sp.cs.cmu.edu/dinnercoop/Recipes/sanjiv/ButterChicken.html)
There are some occasions that warrant decadence. This is a dish for such
an occasion. Fair warning- you are going to have to work for the decadence.
This is probably not a good recipe for a novice. The recipe comes from Sanjiv
Singh of the Bombay Taj hotel.
Serves 4-6.
Ingredients
2 lbs chicken skinned (or 1.5 lbs boneless chicken)
200ml plain yoghurt
1 inch piece of ginger
8 cloves garlic
2 tablespoon limejuice
4 inch stick of cinnamon
8 cloves
8 cardamoms
10 black peppercorns
1 tablespoon sunflower oil
2.25 pounds tomatoes
1 teaspoon dried fenugreek leaves (optional)
1 tablespoon white pepper (essential)
1 ounce cream (optional but recommended)
0.5 lb butter
Fresh coriander for garnishing
Method
1.Make a smooth paste of yoghurt, garlic, ginger, limejuice, cinnamon, cloves,
cardamoms, peppercorns and the oil. Add the chicken and marinate in the
fridge for a minimum 6 hours.
2.Remove chicken from the fridge one to two hours before cooking and allow
to come to room temperature. Place the chicken in a preheated oven for
15 minutes at 250 F (130 C). Remove from oven and reserve.
3.Chop tomatoes, put them in a pan with no added water and bring to the
boil. When the quantity has reduced by half, strain through a fine sieve
to achieve a fine tomato sauce.
4.In a pan bring the sauce to a gentle simmer then add the butter. When
the butter has melted add the white pepper, salt, fenugreek leaves and
cream. Cook, stirring, for 2-3 minutes. Mix the chicken pieces into this
sauce. Cover and cook over a low heat until the chicken is done. Garnish
with fresh coriander and serve with rice.
tubal cain
(http://www.indolink.com/Recipe/nonveg/butrChkn.html)
Ingredients
Marinade
1 whole chicken jointed
1 Tablespoon tandoori masala
2 teaspoons garam masala
2 Tablespoon limejuice
0.5 teaspoon ground cumin
5 Tablespoons of yoghurt
Salt
The Curry:
2 tomatoes pureed in a blender
2 onions chopped
1 Tablespoon ginger-garlic paste
15 cashew nuts ground to a paste with a little oil
1.5 Tablespoons butter
3 Tablespoons cream
1 teaspoon chilli powder
6 Tablespoons sunflower oil
2 Tablespoons freshly chopped coriander leaf
Method
1.Combine the marinade ingredients, add the chicken and refrigerate for
a minimum two hours or overnight.
2.Heat half the oil in a non-stick pan and fry the chicken for 10 minutes.
Remove the chicken and set aside. Wipe the pan.
3.Add the remaining oil and fry the chopped onions until golden, then add
the ginger-garlic paste and fry, sprinkling with a little water now and
then until the oil separates.
4.Add the cashew paste, chilli powder, tomato puree and cook for 10 minutes.
Add the butter, cream and the chicken. Mix well and cook until done. Garnish
with fresh chopped coriander leaf.
tubal cain
From a Taste Of Kashmir by Geeta Samtani
Ingredients
2 medium onions, peeled but not chopped
500 ml/16 fl oz natural yoghurt
250 ml/8fl oz single cream
180 g/6 oz unsalted butter, melted
Salt to taste
1 teaspoon ground turmeric
1 teaspoon chilli powder
2 cloves of garlic, crushed
2 Tablespoons ground almonds
6 boneless chicken breasts, skinned
0.5 teaspoon saffron, soaked in 2 tablespoons milk
Method
Boil or steam the whole peeled onions until soft, drain and place in a food
processor with the yoghurt, cream, butter, salt, turmeric, chilli powder,
garlic and almonds.
Rub a casserole dish with a little additional butter to grease, and then
place the whole chicken breasts in a single layer. Pour the paste from
the food processor over the chicken breasts and set aside in a cool place
to marinade for one hour.
Pre-heat an oven to 180C/350F. Cover the casserole with a tight fitting
lid or a sheet of aluminium foil and place in oven for 30 –40 minutes until
the chicken is cooked and the butter has risen to the surface of the sauce.
Just prior to serving add the saffron, stir gently to mix and serve.
tubal cain
(http://www.bawarchi.com/contribution/contrib128.html)
Ingredients
1 lb boneless, skinless chicken breast cubed
2 tablespoons sunflower oil
1 medium onion chopped
2 x 2inch cinnamon sticks
1 teaspoon ginger paste
1 teaspoon garlic paste
0.5 teaspoon ground turmeric
2 teaspoons chilli powder
1 teaspoon ground coriander
Salt - to taste
2 tomatoes skinned and pureed
1 Tablespoon ground cashew nuts
1 Tablespoon ground almond nuts
1.5 teaspoons orange food colour (optional)
3 teaspoons butter
Method
Fry onions in oil until transparent, add cinnamon sticks, ginger paste and
garlic paste along with a little water, stir-fry continuously for about
five minutes. Add turmeric, chilli, ground coriander, salt and mix well.
Pour in tomato puree, ground cashew and almonds; mix well and bring to a
simmer. Add the chicken and optional food colouring.
Put in just sufficient water to keep the chicken fluid. Simmer until chicken
is cooked through when the gravy should get thick, add butter and serve
hot with Parathas.
Mike Dickson
mightym...@hotmail.com wrote...
> Balti Butter Chicken
I can practically feel my arteries closing up as I read this. :-)
Mike Dickson, Edinburgh, Scotland
kazmc
does anyone recommend the perfect Murgh Mumtaz?
In article <CheetahPRO_v...@blackcat.demon.co.uk>, Mike
tubal cain
(http://www.indiaexpress.com/cooking/chicken/chicken-23.html)
Ingredients
1 Tandoori Chicken, marinated, cooked and jointed
1 medium onion, grated
1 tsp ginger paste
1 tsp garlic paste
10 Tablespoons tomato puree
0.5 tsp chilli powder
3 green chillies, finely chopped
100 g unsalted butter
Salt to taste
200 g cream
Two tablespoons finely chopped fresh coriander leaves
Method
1.Melt the butter in a frying pan, once the froth subsides add the grated
onion and fry until golden brown
2.Add the ginger & garlic pastes to the onion, fry for one minute and add
the tomato puree.
3.Add the chopped green chillies, coriander leaves, salt and the chilli
powder. Fry for an additional 2-3 minutes.
4.Reduce heat to low and add the cream, slowly, stirring constantly. Do
not let it boil. Cook for one minute and remove from the heat.
5.Arrange Tandoori chicken pieces in an ovenproof dish in one layer. Cover
with the sauce and place in an oven, pre-heated to 180C/350F, for 20 minutes
or until the chicken is heated through. Serve hot.
Serves: 4
tubal cain
(http://www.geocities.com/NapaValley/3925/startup_multi.html)
Ingredients
1 whole chicken, skinned and cut into small pieces
1 tbsp tandoori masala,
1 tbsp garam masala
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground cumin
4 tbsp of natural yoghurt,
Salt to taste
2 medium tomatoes, blended to a smooth paste
2 medium onions chopped,
1 tbsp ginger-garlic paste,
3 tablespoons ground cashew nuts
2 tsp red chilli powder,
2 tablespoons butter for frying
1 tablespoon Whipped Cream
3 Tablespoons finely chopped coriander leaf
Method
1.Combine the tandoori masala, garam masala, ground cinnamon, ground cloves,
ground cumin, 3 tablespoons of natural yoghurt and the salt to form a marinade.
Make a couple of slashes in the skin of each chicken piece then place in
the marinade, ensuring that the chicken is evenly coated. Set aside for one hour.
2.Heat half the butter in a frying pan and gently brown the chicken pieces,
a few at a time.
3.In the remaining butter fry the onion until golden then add the ginger-garlic
paste and fry until the oil separates, sprinkling with water as necessary.
4.Add the ground cashews, chilli powder, tomato paste and cook for 10 minutes,
add the last tablespoon of yoghurt, whipped cream and once mixed put in
the chicken. Simmer, covered for 30-40 minutes until the chicken is cooked through.
5.Garnish with the chopped coriander leaf and serve.
tubal cain
From A Taste Of The Punjab by Lali Nayar
Ingredients
180 g/6 oz fresh tomatoes, skinned and chopped
60 g/2 oz fresh root ginger, peeled and finely grated
4 cloves garlic, peeled and crushed
284 ml/10 fl oz double cream
2 tablespoons natural yoghurt
0.5 teaspoon ground turmeric
0.5 teaspoons red chilli powder
Salt, to taste
Natural orange food colour, optional
750 g/1.5 lb skinned chicken joints, leg and breast mixed
30 g/1 oz butter
1 tablespoon raisins-chopped
1 tablespoon sultanas, chopped
1 tablespoon ground coriander
Method
1.Put the tomatoes. Ginger, garlic, cream, yoghurt, ground red
chillies,
salt and the optional food colouring into a liquidiser or food
processor
and process until everything is well blended.
2.Pour the mixture into a deep heavy-based saucepan and place over a
high
heat. Add the chicken pieces and stir them to make sure they are well
coated.
Bring to the boil, reduce the heat, cover tightly and simmer for 10-15
minutes, or until the liquid is reduced to a thick sauce.
3.When the chicken is cooked, stir in the butter, raisins and sultanas
and
cook, covered, for 3-5 minutes over a low heat.
4.Remove the pan from the heat, add the ground coriander and mix well.
Re-cover
the pan for 1-2 minutes so the sauce absorbs the flavour.
5.Transfer to a warmed serving dish and pour the thick sauce over the
chicken pieces.
Serve with warmed Naans
tubal cain
(http://see.cs.flinders.edu.au/People/Jenny
Harvey/Personal/chicken.html#Butterchicken)
Serves 4 – 6
Ingredients
2 large onions, chopped finely
2 Tablespoons oil
2 Tablespoons butter
2 cloves garlic, chopped finely
2 teaspoons chopped fresh ginger
1 Tablespoon garam masala
4 tomatoes, chopped
2 Tablespoons tomato paste
5 Tablespoons sour cream
100 ml milk
Coriander leaves
Salt to taste
1 red chilli and
1 green chilli
Paprika
4 large chicken breasts
Method
1.Lay the chicken breasts flat on a sheet of greased aluminium foil
and
place in the hottest part of the oven (on the top shelf for a gas
oven).
Turn to the highest heat, and cook until the surface is light brown
and
the meat inside is white. Turn 2 or 3 times during cooking. When
cooked,
shred the chicken into around 2cm pieces.
2.Fry the onions, garlic, ginger and chillies in the oil until the
onion
is golden brown. Add the chopped tomatoes, stir, cover, and cook over
low
heat until the tomatoes lose all shape - around 15 minutes. Add the
tomato
paste, stir and leave for 5 minutes. Puree the mixture. Stir in the
sour
cream, garam masala, salt, a pinch of paprika, cook over low heat for
another
4 or 5 minutes and then remove from the heat.
3.Add the butter to a pan and lightly fry the chicken. Add the tomato
mixture
and mix thoroughly. Pour in the milk and simmer for 10 minutes or
until
the gravy reaches a desired thick consistency. Add more milk or water
if
it becomes too thick.
4.Garnish with coriander. Serve with rice and roti/naan/tortilla and
raita.
tubal cain
(http://www.lanka.net/recipes/recipe54.html)
Ingredients
1 chicken cut into 8 pieces
Salt to taste
1 tbsp lemon juice
1 green chilli seeded and roughly chopped
0.25 oz fresh ginger root peeled
3 small garlic cloves, peeled
0.25 pint yoghurt
2 teaspoons paprika
0.25 teaspoon chilli powder
A little melted butter
6 oz unsalted butter
0.25 pint soured cream
Method
1.With a sharp knife make regular slits through the skin and flesh of the
chicken portions. Rub with salt, and then sprinkle with the lemon juice.
2.Grind the green chilli, ginger and garlic to a fine paste. Mix this paste
with the yoghurt, paprika, and chilli powder. Place the chicken portions
and the spice mixture in a large bowl or dish, cover and set aside for
4-5 hours to marinate.
3.Remove the chicken portions; place them in a greased baking tray and cook
in a preheated oven for 45-50 minutes, basting the portions with a little
melted butter occasionally.
4.Melt the unsalted butter in a saucepan; add the remaining marinade and
the soured cream. Gently heat, without boiling for 5-6 minutes. Pour the
sauce over the baked chicken and serve as a main dish with naan bread.
tubal cain
(http://www.focus-asia.com/home/Falu/recind.html#BC)
Ingredients
450 g Boneless Chicken pieces cubed
200 ml Thick Natural Yoghurt
1 teaspoon Garlic Ginger Paste
1 teaspoon Garam Masala
1 teaspoon Kashmiri Chilli Powder
1 teaspoon Tandoori Colour (optional)
3 Tablespoons Fresh Coriander leaves, finely chopped fine
Method
1.Mix the Garlic-Ginger Paste, Garam Masala, Red Chilli Powder, Tandoori
Colour and the Coriander with the Yoghurt to make a marinade. Add the chicken
and Marinate in the fridge for one to two hours.
2.Pre-heat the grill for 10 minutes. Place the chicken pieces on a greased
cookie tray, or on skewers. Grill for about 10 minutes, turn, and cook
for another 10 minutes. When done, brush with butter.
3.Serve hot, with lime or set aside for use in the following Butter chicken recipe.
(Note: The cooking time is approximate. Experiment with your grill.)
Butter Chicken
Ingredients
1 Quantity Chicken Tikka prepared as above
100 g Unsalted Butter
100 g Ground Cashew nut
200 ml Milk
5 Tablespoons Tomato Puree
0.5 teaspoon Garlic Ginger Paste
1 teaspoon Garam Masala
1 teaspoon Red Chilli Powder (or according to taste)
Method
1.Melt the butter in a heavy-based pan. Add the ground cashew nut and fry
gently over a low heat.
2.Add the Milk, Tomato Puree, Garlic Ginger Paste, Garam Masala, and Chilli
Powder. Turn the heat to medium. Once the contents reach boiling point,
add the previously prepared Chicken Tikka, lower the heat and simmer for
10 minutes until the Chicken is heated through.
Note: More milk can be added if required.
tubal cain
Madhur Jaffrey, The Best of Food & Wine Collection
(http://www.our-daily-bread.com/recipes/Makhani.htm)
In India, tandoori chicken is either served whole, to be torn up and eaten
with a tandoori bread called naan, or cut into serving pieces and doused
with a quickly made sauce containing butter, tomatoes, cream, ginger and
toasted cumin. This is what is known as chicken makhani. The sauce for
this can be made while the tandoori chicken is grilling.
Ingredients
1 teaspoon Cumin seeds
100 ml canned tomato purée or Passata
1 x 25cm-cube fresh ginger; peeled and grated to a fine pulp
100 ml Double cream
1 teaspoon Garam masala
0.25 teaspoon Salt
1 Fresh hot green chilli sliced into very fine rounds
0.25 teaspoon Cayenne pepper
1 Tablespoon coriander leaf; chopped
1 Tablespoon Fresh lemon juice
50 g unsalted butter
Grilled Tandoori-Style Chicken, enough for 4 people
Sprigs of coriander, for Garnish
Method
1.In a small, dry frying pan, dry-roast the cumin seeds over medium heat,
stirring until they turn a shade darker. Use a mortar and pestle, or a
spice mill, to grind the seeds finely.
2.In a bowl, combine the tomato sauce, ginger, double cream, garam masala,
salt, green chilli, cayenne, coriander, lemon juice and roasted cumin seeds.
3.In a large skillet, melt the butter. Add the ingredients from the mixing
bowl to the hot butter, bring to a simmer and cook over medium heat for 1 minute.
4.Add the Grilled Tandoori-Style Chicken pieces, stirring once to coat and
gently reheat them.
5.Transfer the coated chicken to a warm serving platter and spoon additional
sauce evenly over the top. Garnish with coriander sprigs and serve immediately.
Serves 4
tubal cain
Ingredients
3 pounds small skinned chicken pieces, breasts cut in half, legs divided
into thighs and drumsticks
Juice of 1 lemon
1 tablespoon hot red pepper flakes
2 teaspoons salt
300 ml natural yoghurt
2 tablespoons double cream
1.5 teaspoons garlic paste (see note)
1.5 teaspoons ginger paste (see note)
0.5 teaspoon ground coriander seed
0.5 teaspoon ground cumin
0.5 teaspoon garam masala
0.5 teaspoon salt
The Sauce
1 teaspoon ground ginger
0.5 teaspoon red chilli powder
Pinch each, garam masala, mace and nutmeg
0.5 teaspoon ground white pepper
2 teaspoons brown sugar
50 ml unsalted butter
100 ml canned chopped tomatoes
1 tablespoon tomato paste
300 ml water
2 tablespoons double cream
2 teaspoons ground fenugreek
Salt to taste
Method
1.Make 3 slashes in each piece of chicken. Combine the lemon juice, red
pepper flakes and salt; pour over the chicken ensuring each piece is fully
coated and that the mixture is worked into the. Refrigerate for 30 minutes.
2.Combine the yoghurt and cream in a bowl; blend well. Mix together the
garlic paste, ginger paste, coriander, cumin, garam masala and salt. Add
to the yoghurt mixture, mixing thoroughly.
3.When the chicken has marinated for 30 minutes, remove it from the refrigerator,
add the yoghurt mixture and again mix thoroughly ensuring the yoghurt mix
coats the chicken and is worked into the slashes and refrigerate overnight.
4.To make the sauce: Combine the ginger, ground chilli, garam masala, mace,
nutmeg, white pepper and brown sugar in a small bowl. Melt the butter in
a large pan over medium-high heat. Add the tomatoes, tomato paste, the
spice/sugar blend and water. Simmer, stirring frequently, for 20 minutes.
Add more water if the mixture gets too dry.
5.Remove the chicken from the marinade; discarding the marinade. Arrange
the chicken pieces in a baking tray large enough to hold them in a single
layer. Place in an oven pre-heated 450 F/225 C for 30 minutes.
6.Add the chicken (meat stripped from the bone if preferred), the cream
and fenugreek to the sauce. Simmer for 10 minutes, stirring frequently
to prevent burning. Taste and add salt if desired.
Serves 4.
tubal cain
(http://www.minmet.mcgill.ca/people/fernandez/recipes.htm)
Ingredients
4 chicken breasts- cubed
1 kg natural yoghurt
3 heaped teaspoon tandoori masala
1 teaspoon salt
0.5 teaspoon chilli powder
100 ml sunflower oil
2 onions sliced
6 garlic cloves
1 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1/2 teaspoon turmeric powder
1.5 teaspoons ground coriander
1.5 teaspoons ground cumin
2 tablespoons raisins
2 tablespoons cashew nuts
8 curry leaves
2 tablespoons soft brown sugar
2 teaspoons lemon juice
2 teaspoons corn flour mixed with 1 tablespoon water
2 tomatoes skinned and roughly chopped
A large handful of fresh green coriander leaf, finely chopped
Method
1.Mix together the yoghurt, Tandoori masala, salt and chilli powder. Add
the cubed chicken and refrigerate for a minimum of 4 hours or overnight.
2.Heat the oil in a large frying pan and fry the onion until it softens
and starts to take on some colour. Add the garlic and stir-fry for two
to three minutes then add the spices, raisins, nuts and curry leaves, stirring
to combine for another two minutes.
3.Add the chicken and its marinade to the pan, bring to a simmer then reduce
heat, cover and maintain a gentle simmer for 30 minutes, stirring occasionally
to prevent sticking and burning.
4.Add sugar, lemon juice and the cornflour mixture, stir to incorporate
and simmer for a few minutes, uncovered until the sauce thickens. Taste
for seasoning and check that chicken is cooked through.
5.Once the chicken is fully cooked remove the pan from the heat and garnish
with the chopped tomato and coriander. Serve with rice.
tubal cain
By CHEF BALIRAM s/o SANKARAM
(http://www.asiacuisine.com.sg/database/raffles/recipes/r0000355.html)
Makes 4 portion
Ingredients
1 Whole chicken
5 Tablespoon Vegetable oil
1 teaspoon Cumin seeds
3 teaspoon Garlic
30 g Onions
200 g Tomatoes, pureed
300 ml Evaporated milk
150 g Unsalted butter
2 Tablespoon Tomato paste
1 Tablespoon Madras curry powder
1 teaspoon whole white peppercorn
0.75 teaspoon Sugar
0.75 teaspoon Salt
250 ml Water
0.5 teaspoon ground Cardamom
Marinade
200 g Plain yoghurt
0.5 Tablespoon Ginger
0.5 Tablespoon Garlic
1 Tablespoon Tomato ketchup
0.5 Tablespoon Lime juice
0.25 Tablespoon Whole white peppercorns
0.5 Tablespoon Coriander powder
0.75 Tablespoon Cumin powder
0.75 Tablespoon Chilli powder
0.25 teaspoon Egg yellow food colouring (optional)
1 teaspoon Salt
Salt, pepper to taste
Method
Combine all marinade ingredients and add the chicken. Set aside for about
8 hours or overnight.
Preheat the oven to 230c.Place the marinated chicken on a baking tray and
roast in the oven for 20 minutes.
Heat the vegetable oil in a frying pan or wok. Add the cumin seeds, onion
and garlic, and brown over medium heat for about 2 minutes. Add the pureed
tomatoes and cook for 10 minutes.
Add Evaporated milk, unsalted butter, tomato paste, curry powder, whole
white peppercorn, Sugar, Salt and Water and allow to boil for 5 minutes.
Add the marinated chicken and cook on medium heat for 10 minutes. Add the
evaporated milk, stir and remove from heat.
Before serving, add the cardamom powder
Serves 4
Jane Willis
and they look as if they would all taste different. So I guess that
means Butter Chicken is a generic term rather than a specific dish -
like Beef Stew?
Jane
Elaine Jones
posted on 29 Oct 2001 by Jane Willis
I would like to add:
> 8< 16 drooolsome recipes snipped......
>
> and they look as if they would all taste different.
You going to have time to cook them all and let us know???
I can't put them on the website, well maybe one or two - with attributes
(still not sure about the copyright thing) - but I can certainly put the
URLs.
> So I guess that
> means Butter Chicken is a generic term rather than a specific dish -
> like Beef Stew?
And a question for the FAQ!
--
...ElaineJ... Home Pages and FAQ of uk.food+drink.indian can be viewed at
...Kinetic... http://www.users.zetnet.co.uk/ejones/ufdi/index.html
..StrongArm.. Under construction, FAQ, recipes, tips, booklist, links
...RISC PC... Questions and suggestions please, email or to the newsgroup
Jane Willis
Elaine Jones <ela...@cae-coed.zetnet.co.uk> wrote in message
news:e4fa42...@cae-coed.zetnet.co.uk...
> Quoting from message <9rj0o1$tfpmj$1...@ID-85693.news.dfncis.de>
> posted on 29 Oct 2001 by Jane Willis
> I would like to add:
>
> > 8< 16 drooolsome recipes snipped......
> >
> > and they look as if they would all taste different.
>
> You going to have time to cook them all and let us know???
>
Oh, Elaine, that is cruel.... I'm sure you know I'm on a A very long
term diet - anything with the word bu**er in the title is absolutely out
of the question!
Jane
tubal cain
1 medium chicken
1 teaspoon Chilli Powder
1 teaspoon lemon juice
1 teaspoon melted butter for basting
Salt to taste
Skin and clean the chicken. Make incisions with a sharp knife on
breast
and leg pieces. Apply a mixture of red chilli powder, lemon juice and
salt
to the chicken and leave it aside for half an hour.
Marinade
1 tablespoon natural Yoghurt
2 tablespoons ginger paste
2 tablespoons garlic paste
1 tablespoon chilli powder
2 teaspoons mustard oil
1 teaspoon lemon juice
Salt to taste
Mix red chilli powder, salt, Ginger Paste, lemon juice, Garlic Paste,
Garam
Masala Powder and mustard oil to the yoghurt. Apply this marinade onto
the chicken pieces and refrigerate for 3-4 hrs. Put the chicken on to
the
skewers and cook in a moderately hot tandoor or a preheated oven 200C
for
8-10 minutes or until almost done. Baste it with butter and cook for
another
2 minutes. Remove and keep aside.
Makhani Sauce
50 g unsalted butter
1 teaspoon garam masala
1 teaspoon Ginger paste
1 teaspoon Garlic paste
2 chopped green chillies
400 g Tomato puree
1 teaspoon chilli powder
Salt to taste
2 teaspoons Sugar and/or Honey
0.5 teaspoon kasoori methi
100 ml double cream
Heat butter in a pan. Add garam masala, let it crackle, then add
Ginger paste, Garlic paste and chopped green chilies. Cook for 2
minutes.
Add tomato puree, red chilli powder, salt and 200 ml of water. Bring
it
to a boil. Reduce heat and simmer for 10 minutes. Add sugar or honey
or
both and kasoori methi. Add cooked tandoori chicken pieces. Simmer for
5 minutes and then add double cream.
tubal cain
(http://www.virtualbangladesh.com/recipes/poultry_cm.html)
Ingredients
2 lb bone-in chicken pieces
200 ml yoghurt
2.5cm cube of ginger
8 cloves garlic
2 tablespoons limejuice
4" stick of cinnamon
8 cloves
8 cardamoms
10 black peppercorns
1 tablespoon sunflower oil
2.25 pounds tomatoes
1 teaspoon dried fenugreek leaves
1 tablespoon ground white pepper
1 oz cream
0.5 lb unsalted butter
Salt to taste
Fresh chopped leaf coriander
Method
Clean chicken and remove the skin. In a food processor make a smooth paste
of yoghurt, garlic, ginger, limejuice, cinnamon, cloves, cardamoms, peppercorns
and the oil. Marinate the chicken in this for 6 hours.
Bake the chicken in a preheated oven for 20 minutes at 130C/250F. Put it
to one side.
Chop tomatoes, place in a pan with no water and bring to a slow boil. When
the quantity has dropped by half, strain through a fine sieve to achieve
a smooth puree.
With a clean pan commence the sauce by heating the butter. When the butter
has melted, add the white pepper, salt, fenugreek leaves and cream. Mix
the chicken pieces into this sauce and simmer until cooked.
Garnish with the chopped coriander leaves and serve hot with Basmati rice.
tubal cain
By I. Chaudhary (imr...@onthenet.com.au)
(http://www.neosoft.com/recipes/indian/butter-chicken02.html)
Ingredients
150 ml Plain yoghurt
50 g Ground almonds
1.5 teaspoons Chilli powder
0.25 teaspoons Crushed bay leaves
0.25 teaspoons Ground cloves
0.25 teaspoons Ground cinnamon
1 teaspoon Garam masala
4 Green cardamom pod
1 t Ginger pulp
1 t Garlic pulp
400 g Tin chopped tomatoes
1.25 teaspoons salt
1 kg Chicken, skinned, boned and cubed
6 Tablespoons Butter
1 Tablespoon Corn oil
2 Medium Onions, sliced
2 Tablespoons Chopped fresh coriander
4 Tablespoons single cream
Coriander sprigs for garnish
Method
1.Put the yoghurt, ground almonds, all the dry spices, ginger, garlic, tomatoes
and salt into a mixing bowl and blend together thoroughly.
2.Put the chicken into a large mixing bowl and pour over the yoghurt mixture.
Set aside.
3.Melt together the butter and oil in a medium karahi or deep frying pan.
Add the onions and fry for about 3 minutes.
4.Add the chicken mixture and stir-fry for 7-10 minutes.
5.Stir in about half the coriander and mix well. Pour over the cream and
stir in well. Bring to the boil reduce heat and simmer until chicken is
cooked through.
6.Serve garnished with the remaining chopped coriander.
Serves 4
tubal cain
21 Message # 94: Date Posted: 01 Jul 2001 18:57:11 by tempest
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Chicken Makhani (http://www.sanjeevkapoor.com/recipes/maincourse/chicken/chknmakhani.html)
22 Message # 95: Date Posted: 01 Jul 2001 19:00:14 by tempest
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Chicken Makhani
(http://www.virtualbangladesh.com/recipes/poultry_cm.html)
Ingredients
Method
23 Message # 96: Date Posted: 01 Jul 2001 19:01:17 by tempest
--------------------------------------------------------------------------------
Ingredients
Method
Serves 4
24 Message # 97: Date Posted: 01 Jul 2001 19:02:27 by tempest
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CHICKEN MAKHANI
Lalita Ahmed, Indian Cooking (1984)
(http://www.saltandpepper.com/recipes/n/3995817.html)
Ingredients
60 ml natural yoghurt
1 teaspoon Ginger, crushed
1 teaspoon Salt
3 lb Chicken, skinned and cut into pieces
Oil
2 oz Butter
1 x 2.5cm Cinnamon stick
6 Cloves
6 Green cardamoms
1 Bay leaf
60 ml Soured cream
0.25 teaspoon Saffron; crushed
60 ml Double Cream
Salt to taste
2 teaspoon Ground Almonds
0.25 teaspoon Cornstarch
1 Tablespoon Water
Method
1.Mix yoghurt, ginger, and salt and rub into chicken. Leave to
marinate
overnight.
2.Place in an ovenproof dish and brush with oil. Place in an oven
pre-heated
to 375F/190C for 40-50 minutes. Reserve any liquid that may be left.
3.In a saucepan, melt butter and fry cinnamon, cloves, cardamoms and
bay
leaf for 1 minute. Add sour cream and any reserved chicken liquid. Add
crushed saffron and cream. Cover and simmer gently for 5-6 minutes.
4.Add chicken pieces and adjust seasoning. Add ground almonds.
Dissolve
cornstarch in water and add to the chicken. Stir until it thickens.
Cover
and simmer for 3-4 minutes. Remove from heat and serve hot with rice.
tubal cain
Makkhani Murghi
Mridula Baljekar, Complete Indian Cookbook, Surrey, 1990,Colour
Library Books Ltd., ISBN 0 86283 802 9
Ingredients
1kg/2.2lbs chicken breast, skinned
1.25 teaspoons salt or to taste
1-inch cube of root ginger, peeled and coarsely chopped
4-6 cloves garlic, peeled and coarsely chopped
125g/50oz thick set natural yoghurt
Juice of one lemon
Grind the following ingredients in a coffee grinder:
1 cinnamon stick, 2 inches long; broken up
8 green cardamoms with the skin
6 whole cloves
8-10 red chillies
6-8 white peppercorns
2 tablespoons cooking oil
2 tablespoons tomato puree
225g/8oz butter
400g/14oz can of tomatoes
2 cinnamon sticks, each 2-inches long; broken up
150ml/5fl oz single cream
Method
1.Wash and dry the chicken and cut into 4 by 2-inch strips.
2.Add the salt to the ginger and garlic and crush to a smooth pulp.
3.Combine the yoghurt, lemon juice and the ground spices and beat until
mixture is smooth. Place chicken in this mixture, cover and leave in a
cool place for 2-4 hours or overnight in the refrigerator.
4. Put the oil in a frying pan over medium heat and when hot add the ginger/garlic
pulp, stir-fry for 1 minute. Add the chicken and stir-fry for 10 minutes.
5.Add the tomato puree and butter; cook over low heat, uncovered, for 10
minutes. Remove the pan from the heat, cover and keep aside.
6.Put the tomatoes and cinnamon sticks in a separate pan, bring to a boil,
cover and simmer for 10 minutes. Remove the lid and adjust the heat to
medium; cook uncovered until the liquid is reduced to half its original
volume (6-8 minutes). Remove the pan from heat and allow the tomato mixture
to cool slightly.
7.Sieve the cooked tomatoes and discard the cinnamon sticks. Add the sieved
tomatoes to the chicken and place the pan over medium heat. Bring the liquid
to the boil, reduce heat to low and cook, uncovered for 5-6 minutes.
8.Add the cream, stir and mix well. Simmer uncovered for about 5 minutes.
Remove from heat and serve.
Suitable for freezing, but reheat over very genlile heat. Simmer
uncovered until heated through; do not boil.
tubal cain
(http://www.virtualbangladesh.com/recipes/poultry_cm.html)
Ingredients
Method
Ingredients
Method
Ingredients
Method
and simmer for 3-4 minutes. Remove from heat and serve hot with rice.
Serves 4
25 Message # 98: Date Posted: 01 Jul 2001 19:03:50 by tempest
--------------------------------------------------------------------------------
Makkhani Murghi
Ingredients
Method
26 Message # 99: Date Posted: 01 Jul 2001 19:04:42 by tempest
--------------------------------------------------------------------------------
Murgh Makhani (chicken In Butter Sauce)
Method
4 tablespoon Tomato Puree
Water to mix
1 Inch cube of fresh Ginger, peeled & grated
60 ml Single Cream
1 teaspoon Garam Masala
0.75 teaspoon Salt
0.25 teaspoon Sugar
1 Fresh Hot Green Chilli, finely chopped
0.25 teaspoon Cayenne Pepper
1 tablespoon Fresh Coriander, finely chopped
4 teaspoons Lemon Juice
1 teaspoon ground Cumin Seeds,
4 oz Unsalted Butter
Freshly cooked Tandoori style chicken, enough for 4 persons
Method
Put the tomato paste in a clear measuring jug. Add water slowly,
mixing
as you go, to make up 8 fl oz of tomato sauce.
Add the ginger, cream, garam masala, salt, sugar, green chilli,
cayenne,
coriander, lemon juice, and ground roasted cumin seeds. Mix Well.
Heat the butter in a wide sauté pan or a large frying pan. When butter
has
melted, add all the ingredients in the measuring jug.
Bring to a simmer and cook on medium heat for a minute, mixing in the
butter
as you do so.
Add the hot chicken pieces (but not their accumulated juices). Stir
once
and put the chicken pieces on a warm serving Platter. Extra sauce
should
be spooned over the top.
tubal cain
(http://tvone.co.nz/programmes/realfood/RECIPES/chickencurry.html)
Ingredients
3 double chicken breasts, skinned and boned
3 tablespoons approx. tandoori paste (jars available at supermarkets and delis)
2 tablespoons oil
1 tablespoon white wine vinegar
100g unsalted butter
2 onions, chopped roughly
250g approx. 3 cups sliced button mushrooms
3 medium courgettes sliced
6 tablespoons chopped parsley
6 tablespoons chopped fresh coriander
500g thick natural yoghurt
Extra chopped parsley and coriander to garnish
Method
1.Cut chicken into bite-size pieces and place in a casserole dish. Mix tandoori
paste with oil and white wine vinegar and stir into chicken, coating well.
Leave covered in fridge for at least 3-4 hours (preferably overnight).
2.Heat oven to 200C. Heat butter in small pan or microwave, cook onion to
soften. Add to chicken and mix in mushrooms, courgettes, parsley, coriander
and half the sour cream or yoghurt. Bake about 20 minutes until chicken
has cooked through.
3.Stir in remaining sour cream or yoghurt, mix well to blend. Thicken if
necessary with a teaspoon of cornflour stirred into 3 tablespoons of cold
water, then mixed into the chicken. Sprinkle with extra herbs to garnish.
Serve with rice and onion casserole.
tubal cain
Now it's time to hunt down some Dansak recipes.
Jane Willis
tubal cain <mightym...@hotmail.com> wrote in message
news:a48e0b6a.0110...@posting.google.com...
> That's all folks!
>
> Now it's time to hunt down some Dansak recipes.
I think we have witnessed the start of a new recipe phenomenon "The
Tubal Cain Butter Chicken Anthology"
I'm still bewildered by how different they all are.
Jane ...... looking forward to "Tubal Cain's Exposition on Dhansak"
Elaine Jones
posted on 30 Oct 2001 by tubal cain
I would like to add:
> Here is one for the book recomendation as well.
Ta.