I want to make Butter Chicken - but not from a packet or jar. What's the best Butter Chicken recipe?

-as usual with good recipes, Butter Chicken has many variations..... "the best one" comes down to personal taste... ;)))



for me it's this one...., but the followings taste good too :))



Butter Chicken (indian dish):



1/4 pint/150ml natural yogurt

2 ounces/50g ground almonds

1 1/2 tsp chili powder

1/4 tsp crushed bay leaves

1/4 tsp ground cloves

1/4 tsp ground cinnamon

1 tsp garam masala

4 green cardamom pods

1 tsp ginger pulp

1 tsp garlic pulp

14 ounce/400g can tomatoes

1 1/4 tsp salt

2 pounds/1kg chicken, skinned, boned and cubed

3 ounces/75g butter

1 tbsp corn oil

2 medium onions, sliced

2 tbsp fresh coriander, chopped

4 tbsp cream



-- Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.

-- Put the chicken into a large mixing bowl and pour over the yogurt mixture.

-- Set aside.

-- Melt together the butter and oil in a medium karahi, wok or frying pan. Add the onions and fry for about 3 minutes. Add the chicken mixture and stir-fry for about 7 to 10 minutes.

-- Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil.

-- Garnish the indian butter chicken with the remaining chopped coriander to serve the chicken curry.



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http://rasamalaysia.com/butter-chicken/



http://tampabaychef.blogspot.com/2011/07鈥?/a>



http://www.bellaonline.com/articles/art2鈥?/a>



http://www.squidoo.com/butter-chicken



http://www.recipesindian.com/indian_reci鈥?/a>



~~Butter Chicken is among the best known Indian foods all over the world. Its gravy can be made as hot or mild as you like so it suits most palates. Also commonly known as Murg Makhani, Butter Chicken tastes great with Kaali Daal (black lentils), Naans and a green salad.



Ingredients:

鈥? kg boneless chicken skin removed

鈥uice of 1 lime

鈥alt to taste

鈥? tsp red chilli powder (adjust to suit your taste)

鈥? cloves

鈥?-10 peppercorns

鈥?" stick of cinnamon

鈥? bay leaves

鈥?-10 almonds

鈥eeds from 3-4 pods of cardamom

鈥? cup fresh yoghurt (must not be sour)

鈥? tbsps vegetable/canola/sunflower cooking oil

鈥? onions chopped

鈥? tsps garlic paste

鈥? tsp ginger paste

鈥? tsps coriander powder

鈥? tsp cumin powder

鈥?1/4 tsp turmeric powder

鈥? can (400g or 14 oz) of tomato paste

鈥?/2 litre chicken stock

鈥? tbsps kasuri methi (dried fenugreek leaves)

鈥? tbsps unmelted, soft butter

鈥alt to taste

鈥oriander leaves to garnish



Preparation:



鈥ix the chicken, lime juice, salt and red chilli powder in a large, non-metallic bowl. Cover and allow to marinate for 1 hour.

鈥eat a flat pan or griddle on medium heat and gently roast (stirring frequently) the cloves, peppercorns, cinnamon, bay leaves and almonds till they darken slightly. Cool and add the cardamom seeds. Now grind into a coarse powder in a clean, dry coffee grinder.

鈥ix the yoghurt, above whole spice powder (from previous step), coriander, cumin and turmeric powders together and add them to the chicken. Allow to marinate for another hour.

鈥eat the oil in a deep pan on medium heat. When hot, add the onions. Fry till a pale golden brown in color and then add the ginger and garlic pastes. Fry for a minute.

鈥dd only the chicken from the chicken-spice mix and fry till sealed (chicken will turn opaque and the flesh will go from pink to whitish in color).

鈥ow add the tomato paste, chicken stock, kasuri methi and remaining part of the yogurt-spice mix to the chicken.

鈥ook till the chicken is tender and the gravy is reduced to half its original volume.

鈥elt the butter in another small pan and then pour it over the chicken.

鈥arnish with coriander leaves and serve with Naan and Kaali Daal.

鈥or an authentic and traditional cooked-over-the-coals flavour: When the Butter Chicken is cooked, make a small bowl shape with aluminum foil and place it on top of the curry ('floating' on it). Heat a briquette of charcoal on an open flame till red hot and gently put the charcoal in to the aluminum foil bowl. Cover the dish immediately. Remove the cover just before serving, discard the foil bowl and charcoal and serve. The curry will be infused with a smokey flavor!