Butter Chicken

Chicken pieces simmered in a rich,creamy gravy with butter,tomato,spices,and cream.



Ingredients:

1.5 lbs medium chicken pieces

butter (to bake or shallow fry)

cooking spray ( if baking)

Marinade for chicken:

2 tbsp Oil

1/2 tsp chili powder

1/2 garam masala

1 tbsp lemon juice

salt

Gravy:

2 tbsp butter

1/2 tsp garam masala

1/2 tsp chili powder

1 tsp ginger garlic paste

1-8 oz can tomato sauce/puree or 4 medium tomatoes pureed

1/4 cupYogurt (not sour)

3/4 cup heavy cream

2 tbsps cashewnuts powdered

1/2 tsp sugar

salt

a pinch orange food color(optional)

Preparation:

• Marinate the chicken and let it sit in the refrigerator for atleast 1/2 hr.
• Preheat oven to 400 F.Arrange chicken pieces on a baking sheet, spray some cooking oil and top with some butter and bake chicken pieces for about 20 mins, until 3 /4 th cooked.
• OR
• Heat butter in a pan.Shallow fry the chicken pieces in batches until 3 /4 th cooked and set aside.
• In the meantime. You can prepare the gravy.
• Heat butter.
• Add the ginger garlic paste and fry well.
• Add in the garam masala and chili powder.Mix well and let it cook a few mins.
• Pour in the tomato puree add some salt and cook for about 10 mins.
• Slowly add the yogurt,heavy cream,cashew powder & sugar.Keep stirring.
• When the gravy is thick and creamy add the cooked chicken pieces and let it simmer.
• Serve with hot naan or rice.

Tips:

If using fresh tomato puree, u may need to use orange food color to get the rich look.

Ease of preparation:Easy

No. of servings:6

Comments (7)

	1. 02-11-2008 14:59
	must try this! this butter chicken is so rich and creamy and yummy. big hit with everyone. a dish built to impress! thanks hanee...everyone else - try it..you'll love it! Guest Report

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	2. 02-11-2008 16:55
	Flattered... I am flattered Damayanti THANK U!! It is delicious....and def. not for the days ur counting calories;-) Registered Report

Haneeda

	3. 02-19-2008 16:26
	Great recipe :) The dish came out delicious even though I excluded the cream and food color. Way to go Haneeda.  I'm a vegetarian but to cook NV for you know who .I need a recipe which is exact on quantity and cooking time. Your recipe did that for me. Thanks.  One request.. do mention which part of the chicken would be good for the dish. Since there was pic in this one I figured it out Registered Report

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	4. 02-19-2008 16:50
	Chicken Meenakshi, I appreciate a vegetarian cooking non-veg for her hubby...Soo very sweet of u....Way to go girl!!Dark (leg & thighs) or white (breast meat) work well for this dish.I use both in almost all chicken dishes since the men in my life -my hubby & son - like the dark meat & we girls love the white meat. Guest Report

Haneeda

	5. 02-26-2008 15:11
	Sooo good! Well, after reading all the good reviews, I decided to try and it was great! I didn't have cream so I used low-fat evaporated milk and it was still creamy and delightful! I wasn't sure if I should remove the skin but it seemed most likely I should or it would really have a lot of oil on top, so I did. I let it simmer in that sauce about 45 minutes so the chicken was almost falling off the bone (little ones like it that way!) my whole family really enjoyed it! Registered Report

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	6. 03-19-2008 01:14
	Delicious Delicious indeed. I was looking for a chicken recipe that did not need onions and found this 'butter chicken' recipe. Since I did not have the 3/4 cup of heavy cream this recipe called for at hand I used 1/2 cup of light sour cream and 1/4 cup milk. The end result was delicious. The whole family (especially my kids) enjoyed it. I know I will make it again and again. Registered Report

Ameena

	7. 03-19-2008 10:24
	Great substiitutions Great substitutions ! Milk & sour cream r things we always have in hand.....and reducing the fat is nice, so we can enjoy 'butter chicken' more often! Registered Report

Haneeda

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