I need recipes for Butter Chicken-Indian recipe?

Thank you!I need recipes for Butter Chicken-Indian recipe?
This recipes was delicious!





The only change we made was to substitute the tandoori marsala with 1 Tbsp. curry Powder





1 cup butter, divided


1 onion, minced


1 tablespoon minced garlic


1 (15 ounce) can tomato sauce


3 cups heavy cream


2 teaspoons salt


1 teaspoon cayenne pepper


1 teaspoon garam masala





1 1/2 pounds skinless, boneless chicken breast, cut into bite-sized chunks


2 tablespoons vegetable oil


2 tablespoons tandoori masala








Preheat oven to 375 degrees F (190 degrees C).


Melt a few tablespoons of butter in a skillet over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes.


Meanwhile melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, heavy cream, salt, cayenne pepper, and garam masala. Bring to a simmer, then reduce heat to medium-low; cover, and simmer for 30 minutes, stirring occasionally. Then stir in caramelized onions.


While the sauce is simmering, toss cubed chicken breast with vegetable oil until coated, then season with tandoori masala and spread out onto a baking sheet.


Bake chicken in preheated oven until no longer pink in the center, about 12 minutes. Once done, add the chicken to the sauce and simmer for 5 minutes before serving.I need recipes for Butter Chicken-Indian recipe?
Butter Chicken





Cooking time: 20 minutes





Serves: 2


Chicken Farmers of Prince Edward Island





4 boneless, skinless chicken thighs


1 Tbsp vegetable oil


1 陆 medium onion, chopped


1 tsp garlic powder


1 tsp ginger powder


陆 tsp chilli powder


陆 cup sour cream (full fat)


1 Tbsp tomato paste


1/3 cup light cream (5% MF)


1 Tbsp butter


salt





Preparation:





1. Cut chicken into bite size pieces. Heat oil in a skillet over medium heat. Add onions and saut茅 until softened; stir in garlic, ginger and chilli powder. Add chicken and brown on all sides.


2. Let chicken cool a little then blend sour cream with tomato paste and table cream; pour over chicken. Stir in butter. Reduce heat and simmer, stirring occasionally, until chicken is no longer pink inside and the sauce has thickened (about 10 minutes). Season with salt and serve immediately with rice.





NUTRIENTS (GRAMS)





Calories 423.9


Protein (g) 26.0


Total Fat (g) 30.7


Saturated Fat (g) 13.1


Carbohydrate (g) 11.5


Fibre (g) 1.4


Cholesterol (mg) 148.5


Sodium (mg) 502.4


Potassium (mg) 579.1





% RDI


Calcium 12.0


Iron 12.0


Vitamin A 23.0


Vitamin C 20.0


Folate 14.0


Vitamin B12 35.0





Marty Brett


Chicken Farmers of Canada
Indian-Style Butter Chicken (Murgh Makhani)





INGREDIENTS


2 teaspoons dried red chile pepper, crushed


1/4 teaspoon ground cinnamon


1/4 teaspoon ground nutmeg


1/4 teaspoon ground cloves


1 1/2 teaspoons garam masala


1 1/2 teaspoons salt


1 1/2 teaspoons minced ginger


2 cloves garlic, crushed


5 Roma tomatoes, seeded, diced


1/2 cup plain yogurt


1 pound skinless, boneless chicken breast, cut into 2-inch cubes





1/2 cup butter


2 red bell peppers, sliced


2 onions, thinly sliced


1/4 cup heavy whipping cream


2 tablespoons chopped fresh coriander





..DIRECTIONS


1.Mix the ground red chile peppers, cinnamon, nutmeg, cloves, garam masala, salt, ginger, garlic, tomatoes, and yogurt in a large bowl. Stir the chicken pieces into the yogurt mixture, and let marinate in the refrigerator for 30 to 60 minutes.


2.Melt the butter in a large skillet on medium heat and cook the bell pepper slices and onion until the onion begins to turn translucent, about 5 to 7 minutes, stirring occasionally. Add the chicken and marinade to the skillet. Cook, stirring constantly, 5 to 10 minutes until the chicken firms and is no longer pink in the center.


3.Turn up heat to medium-high and mix in the cream and coriander. Cook until mixture just begins to boil, stirring continuously. Serve immediately.





There are also several other recipes on allrecipes.com for this dish, all you have to do is type in Indian Butter Chicken in the search bar for many different regional recipes, amounts of ingredients and ease of preparation and time. Here's an example of an easier one for you to see! Enjoy and you're welcome!





Easy Indian Butter Chicken





.INGREDIENTS


1 cup butter, divided


1 onion, minced


1 tablespoon minced garlic


1 (15 ounce) can tomato sauce


3 cups heavy cream


2 teaspoons salt


1 teaspoon cayenne pepper


1 teaspoon garam masala





1 1/2 pounds skinless, boneless chicken breast, cut into bite-sized chunks


2 tablespoons vegetable oil


2 tablespoons tandoori masala





..DIRECTIONS


1.Preheat oven to 375 degrees F (190 degrees C).


2.Melt a few tablespoons of butter in a skillet over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes.


3.Meanwhile melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, heavy cream, salt, cayenne pepper, and garam masala. Bring to a simmer, then reduce heat to medium-low; cover, and simmer for 30 minutes, stirring occasionally. Then stir in caramelized onions.


4.While the sauce is simmering, toss cubed chicken breast with vegetable oil until coated, then season with tandoori masala and spread out onto a baking sheet.


5.Bake chicken in preheated oven until no longer pink in the center, about 12 minutes. Once done, add the chicken to the sauce and simmer for 5 minutes before serving.
Easy Indian Butter Chicken --








.INGREDIENTS


1 cup butter, divided


1 onion, minced


1 tablespoon minced garlic


1 (15 ounce) can tomato sauce


3 cups heavy cream


2 teaspoons salt


1 teaspoon cayenne pepper


1 teaspoon garam masala





1 1/2 pounds skinless, boneless chicken breast, cut into bite-sized chunks


2 tablespoons vegetable oil


2 tablespoons tandoori masala








..DIRECTIONS


1.Preheat oven to 375 degrees F (190 degrees C).





2.Melt a few tablespoons of butter in a skillet over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes.





3.Meanwhile melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, heavy cream, salt, cayenne pepper, and garam masala. Bring to a simmer, then reduce heat to medium-low; cover, and simmer for 30 minutes, stirring occasionally. Then stir in caramelized onions.





4.While the sauce is simmering, toss cubed chicken breast with vegetable oil until coated, then season with tandoori masala and spread out onto a baking sheet.





5.Bake chicken in preheated oven until no longer pink in the center, about 12 minutes. Once done, add the chicken to the sauce and simmer for 5 minutes before serving.
Makhani Chicken (Indian Butter Chicken)





INGREDIENTS (Nutrition)





* 1 3/4 pounds skinless, boneless chicken breast halves - cubed


* 1 tablespoon lemon juice


* 1 tablespoon chili powder


* salt to taste


*


* 1 cup yogurt


* salt to taste


* 2 tablespoons garlic paste


* 1/2 tablespoon garam masala


* 2 tablespoons melted butter


* 1 tablespoon chili powder


* 2 tablespoons ginger paste


* 2 tablespoons lemon juice


* 2 tablespoons olive oil


*


* 1 tablespoon butter


* 1 tablespoon garam masala


* 1 tablespoon ginger paste


* 1 tablespoon chopped garlic


* 1 tablespoon chopped green chile pepper


* 2 cups tomato puree


* 1 tablespoon chili powder


* salt to taste


* 1 cup water


* 1 tablespoon honey


* 1/2 teaspoon dried fenugreek leaves


* 1 cup heavy cream





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DIRECTIONS





1. To Marinate: Place chicken in a nonporous glass dish or bowl with lemon juice, 1 tablespoon chili powder and salt. Toss to coat; cover dish and refrigerate to marinate for 1 hour.


2. Drain yogurt in a cloth for 15 to 20 minutes. Place in a medium bowl; mix in salt, garlic paste, garam masala, butter, chili powder, ginger paste, lemon juice and oil. Pour yogurt mixture over chicken, replace cover and refrigerate to marinate for another 3 to 4 hours.


3. Preheat oven to 400 degrees F (200 degrees C).


4. Place chicken on skewers. Place skewers in a 9x13 inch baking dish and bake in preheated oven for 20 minutes, or until almost cooked through.


5. To Make Sauce: Melt butter in a medium saucepan over medium heat. Stir in garam masala. When masala begins to crackle, mix in ginger paste, chopped garlic and green chile peppers. Saute until tender, then stir in tomato puree, chili powder, salt and water. Bring to a boil; reduce heat to low and simmer, stirring in honey and fenugreek.


6. Place chicken in sauce mixture. Continue cooking for another 5 minutes, or until chicken is no longer pink inside. Stir in fresh cream.
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