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Posted: **Mon Oct 06, 2008 6:52 pm**

Can anyone give me a good recipe for Indian Butter Chicken.
It is my number one indian recipe and one I always order when eating out...... and one I am having trouble replicating.
I have trawled through countless indian recipe sites and each one seems different. Some have cashew nuts some don't...some have tomato and some don't and i know that this is an essential part of it.
So any help would be well received.
Thanks

Posted: **Mon Oct 06, 2008 7:27 pm**

Give me a minute and I'll have a look, I know I've got one somewhere.

Cheers

Jen

Posted: **Mon Oct 06, 2008 7:41 pm**

Here you go,

I don't claim this is THE one true recipe, but it's pretty good.

@@@@@ Now You're Cooking! Export Format

Murgh Makhanwala (Butter Chicken)

indian, poultry

4 to 6 cloves garlic
1 teaspoon ginger root -- chopped
1/2 teaspoon turmeric powder
1/2 teaspoon cayenne
2 serrano pepper w/seeds
1 cup plain yogurt
1 teaspoon salt
2 lb boneless skinless chickens
1 cut in 1 pieces
3 tablespoon butter (preferably
1 unsalted)
2 onions -- sliced thin
1 single tomato, chopped fine
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 cloves
3 cardamom pods -- peeled
1 teaspoon ground cumin
1/2 teaspoon cayenne
1 teaspoon ground coriander (dhania)
1/2 cup water
1 1/2 teaspoon salt or less to taste
1/4 cup fenugreek leaves chopped

Set the chicken aside. Using a blender, combine the other ingredients for the marinade into a smooth paste. Rub the marinade into the chicken pieces and place in an airtight container. Allow to marinate for at least 2 hours.

Melt butter in a heavy pan (dutch oven). Add the cinnamon, nutmeg, cloves and cardamom. Saute for one minutes until the spices release their aroma. Add onions & tomato and fry until they turn golden. Add ground cumin, cayenne and ground coriander. Saute for 2 more minutes. Add the marinated chicken along with the excess marinade, water and salt. Bring to a boil, then turn down the flame and allow to simmer; partially covered, until chicken is tender, at least 15 minutes. Garnish with chopped fenugreek.

** Exported from Now You're Cooking! v5.83 **

Posted: **Mon Oct 06, 2008 7:51 pm**

Here you are, hope it's what you are looking for.

Ingredients:

150ml natural yoghurt
50gr ground almonds
One and half tsps chilli powder
Quarter tsp crushed bay leaves
Quarter tsp ground cloves
Quarter tsp ground cinnamon
1 tsp garam masala
4 green cardamom pods
1 tsp ginger pulp
1 tsp garlic pulp
400gr canned tomatoes
1tsp salt (or to taste)
1kg chicken, skinned, boned and cubed
75gr butter
1tbs veg oil
2 medium onions sliced
2 tbsp chopped fresh coriander
4 tblsp single cream
Coriander to garnish

Put the yoghurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt into a mixing bowl and blend thoroughly. Put the chicken into a large bowl, pour over the yoghurt mixture, stir and set aside.
Melt the butter and oil in a large frying pan or medium karahi, add the onions and fry for about 3 minutes. Add the chicken mixture and stir fry for about 7-10 minutes or until chicken is cooked.
Stir in about half the coriander mix well.
Pour over the cream and stir in well, bring to the boil. Take off the heat.
Serve garnished with the remainder of the chopped coriander.

Cheers

Jen

Posted: **Mon Oct 06, 2008 8:13 pm**

John

Madhur Jaffrey does a good one - you make tandoori style chicken and then use that to make the Chicken in butter sauce. Both recipes are here (one after the other):

http://www.scribd.com/doc/5571557/chicken-tikka-masala-madhur-jaffrey

Phil

Posted: **Tue Oct 07, 2008 12:10 pm**

Thanks Guys
I knew I could count on you.