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Old 03-30-2012, 11:03 AM   #121
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This is my favorite and easy to make!

Butter chicken

2 to 3 tablespoons of butter
1 onion, halved and sliced
Add salt, as much as you feel is needed
2 cloves garlic, crushed
2 teaspoons finely grated ginger
1/2 teaspoon ground turmeric
2 teaspoons chili powder
1 teaspoon cumin
2 teaspoons garam masala
cayenne pepper to taste or hot chiles
1 tablespoon fresh cilantro
1 pound skinless, boneless chicken thighs or breast, cubed (I use breasts)
156 ml (the small can) tomato paste
250 ml (a pint) 35% whipping cream

Directions:
1. Heat a large saucepan or frying pan and melt 2 to 3 tablespoons of butter until it is frothy.
2. Add the onions to the pan and saute lightly
3. When the onions are soft, stir in the garlic and ginger. Add the spices and cilantro, and whipping cream and saute over medium heat
4. Add the chicken and saute, stirring constantly until the chicken has turned white
5. Add tomato paste. Mix thoroughly. Add a bit of water, if needed, when wanting a nice amount of sauce in the pan.
6. Cover and let simmer for 20 to 30 minutes.

Serve with basmati rice.

Pure deliciousness!!!!
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Old 03-31-2012, 03:46 AM   #122
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This sounds good, too! It is on my list now of recipes to try, thanks!
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Old 03-31-2012, 06:49 PM   #123
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I've jumped around in this thread, so I may have missed it. But could you sub in chili oil in place of the chili and the oil?

This sounds similar to a Cajun recipe I've made and we usually have that on pasta. Could have on Dreamfield's.
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Old 09-27-2012, 08:34 AM   #124
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I was just doing a search for butter chicken recipes and found this thread, yay!

Bumping, and I will be making this this weekend! I LOVE butter chicken, and this sounds awesome.
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Old 09-27-2012, 08:48 AM   #125
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Vilya, you can't go wrong with this one. We love it.
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Old 10-19-2012, 09:10 AM   #126
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Planning on making this for a family gathering dinner at my daughter's tomorrow. I want to do some (or all) of the work today. Should I just prep the chicken and make the sauce today, or would it be just as good if I make it in it's entirety and reheat tomorrow.
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Old 10-19-2012, 12:17 PM   #127
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Make the whole thing and then reheat. It's better when the chicken has been sitting in the sauce 24 hours!

This is STILL a favorite dish in our house - DH will ask me to make it if it's been too long!
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Old 10-19-2012, 12:22 PM   #128
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Quote:
Originally Posted by Charski View Post
Make the whole thing and then reheat. It's better when the chicken has been sitting in the sauce 24 hours!

This is STILL a favorite dish in our house - DH will ask me to make it if it's been too long!
Thanks so much, Char! Off to the kitchen.......

Oh... I have a mid to large size eggplant all roasted and ready to go for Baba Ganoush. Have been looking around online for a recipe. Most are very similar, but do you have a favorite?
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Old 10-19-2012, 04:54 PM   #129
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It's not something I normally make - sorry, can't offer up a fave recipe on that one!
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Old 10-21-2012, 07:15 AM   #130
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Made this Friday for Saturday dinner with my daughter and son-in-law! (original recipe from post #1) Big hit!! My SIL kept mumbling how good it was as he was eating it and after he was done! Excellent dish. I may just make up sauce next time to try on various meats, seafood and veggies!

This does make plenty of sauce. I used 3 pounds of boneless chicken breasts instead of 1 1/2 and it still was plenty saucy enough. I also added another 4 T of butter at the end just because I wanted to. Excellent dish
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Old 10-23-2012, 12:17 PM   #131
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Quote:
Originally Posted by DelhiBelli View Post
Being Indian, I'm definately an Indian food lover!

Here is the original recipe I use. I've tried much more involved recipes and this one always beats them all out. The key in this recipe is to use quality ingredients. I make my own chicken broth and use the best cream and garam masala I can find. I also double (sometimes triple) the butter and garam masala depending on the what the final outcome is. It's hard to get an exact recipe for butter chicken because each restaurant makes if their own special way.

Ingredients
1 onion (1/2 lb.), peeled and chopped
2 tablespoons chopped fresh ginger
1 fresh chili (about 1 oz.), rinsed, stemmed, seeded, and chopped
1 tablespoon salad oil
2 teaspoons garam masala
1 can (6 oz.) tomato paste
2 cups chicken broth
1/2 cup whipping cream
1 1/2 pounds chicken, cut into 3/4-inch chunks
1/2 teaspoon coarse-ground black pepper
Salt
1/4 cup (1/8 lb.) butter or margarine

Preparation
1. In a 5- to 6-quart pan, combine onion, ginger, chili, and oil. Stir often over high heat until onion is lightly browned, 3 to 5 minutes. Stir in garam masala. Scrape mixture into a blender; add tomato paste and chicken broth. Whirl until very smooth. Pour mixture back into pan, add cream, and bring to a gentle boil over high heat (mixture is inclined to spatter). Reduce heat and simmer, stirring often, until reduced to 3 cups, about 5 minutes. Pour sauce into a bowl. Rinse and dry pan.

2. Mix chicken with pepper and sprinkle lightly with salt. Set pan over high heat; add 1 tablespoon butter and the chicken. Stir until chicken is no longer pink on the surface, 2 to 3 minutes. Add the sauce and simmer over medium heat,

stirring often, until chicken is no longer pink in the center (cut to test), 3 to 4 minutes. Cut remaining 3 tablespoons butter into chunks and stir into sauce until melted.
I'm making this tonight and can't wait...the smell of the Garam Masala is so good I just might start wearing it as perfume...to die for!!!!
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Old 10-23-2012, 01:21 PM   #132
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I finally found some garam masala, so now I just need a few other ingredients and this will be dinner! I'm scared I'm going to eat the whole thing!
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Old 11-06-2012, 08:49 AM   #133
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I still never got around to making this, but I now have half a rotisserie chicken sitting in my fridge that needs to be used up, so I'm making this FINALLY. I found garam masala at Target, of all places.

Charski, I added all your shortcuts and tweaks to the recipe when I copied it over onto a Word document.
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Old 11-06-2012, 10:37 AM   #134
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Quote:
Originally Posted by Vilya View Post

Charski, I added all your shortcuts and tweaks to the recipe when I copied it over onto a Word document.
LOL! If there is an easier way to do something, I'll find it!
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Old 11-06-2012, 08:14 PM   #135
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THIS WAS SO YUM! I ended up making a half-batch, because I only had 3 oz. of tomato paste. I also had to substitute powdered ginger for fresh, and I didn't have a pepper, so I just used some crushed red pepper flakes.

It was so good with the subs that I can only imagine how much better it will be when I use the actual ingredients!
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Old 03-16-2013, 11:38 AM   #136
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Put this (original butter chicken recipe from post #2) on the menu for next week, so thought I'd bump it.
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Old 03-16-2013, 12:02 PM   #137
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Anyone who has yet to make this - you really should! It's so good. It's a regular on our menu rotation.
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Old 03-21-2013, 09:44 AM   #138
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Having this for dinner tonight
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Old 07-09-2013, 08:34 PM   #139
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Quote:
Originally Posted by DelhiBelli View Post
Being Indian, I'm definately an Indian food lover!

Here is the original recipe I use. I've tried much more involved recipes and this one always beats them all out. The key in this recipe is to use quality ingredients. I make my own chicken broth and use the best cream and garam masala I can find. I also double (sometimes triple) the butter and garam masala depending on the what the final outcome is. It's hard to get an exact recipe for butter chicken because each restaurant makes if their own special way.

Ingredients
1 onion (1/2 lb.), peeled and chopped
2 tablespoons chopped fresh ginger
1 fresh chili (about 1 oz.), rinsed, stemmed, seeded, and chopped
1 tablespoon salad oil
2 teaspoons garam masala
1 can (6 oz.) tomato paste
2 cups chicken broth
1/2 cup whipping cream
1 1/2 pounds chicken, cut into 3/4-inch chunks
1/2 teaspoon coarse-ground black pepper
Salt
1/4 cup (1/8 lb.) butter or margarine

Preparation
1. In a 5- to 6-quart pan, combine onion, ginger, chili, and oil. Stir often over high heat until onion is lightly browned, 3 to 5 minutes. Stir in garam masala. Scrape mixture into a blender; add tomato paste and chicken broth. Whirl until very smooth. Pour mixture back into pan, add cream, and bring to a gentle boil over high heat (mixture is inclined to spatter). Reduce heat and simmer, stirring often, until reduced to 3 cups, about 5 minutes. Pour sauce into a bowl. Rinse and dry pan.

2. Mix chicken with pepper and sprinkle lightly with salt. Set pan over high heat; add 1 tablespoon butter and the chicken. Stir until chicken is no longer pink on the surface, 2 to 3 minutes. Add the sauce and simmer over medium heat, stirring often, until chicken is no longer pink in the center (cut to test), 3 to 4 minutes. Cut remaining 3 tablespoons butter into chunks and stir into sauce until melted.

I see this thread is several years old, but I made this tonight..... let me say that I have been cooking for years, and I am not bad at it considering I am not Indian.

I made this recipe with just a couple of changes.....

1. More Butter
2. More Garam Masala
3. added 2 TBS of reduced sugar ketchup
4. added 4 TBS of stevia granules
5. 2 pounds of chicken

And I must say that this was absolutely AMAZING. My 12 year old daughters - who do like Indian food anyway - said that this was the best Indian dinner I ever made. My wife liked it, but didn't love it as much as the 3 of us.... and she does like Indian food as well, though she is more of a chicken tikka masala fan, or tandoori chicken fan.
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Old 07-09-2013, 11:50 PM   #140
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We still think this is one of the tastiest dishes on our menu rotation. DH loves it when I also make homemade patak paneer. Yum!
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Old 07-09-2013, 11:52 PM   #141
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Mommy, palek paneer..... That might be tomorrow's dinner!
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Old 07-09-2013, 11:58 PM   #142
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LOL! Glad to be of assistance with your menu planning!
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Old 07-10-2013, 01:47 AM   #143
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Lol, I didn't write mommy.... Darn autocomplete.
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Old 07-10-2013, 08:58 AM   #144
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Oh heck I thought that MADE the post!
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Old 07-11-2013, 06:36 PM   #145
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darn wish I had some fresh ginger...this sounds so good..maybe I will wing it without
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Old 07-11-2013, 07:00 PM   #146
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darn wish I had some fresh ginger...this sounds so good..maybe I will wing it without
Here is a suggestion, that is almost as good as fresh ginger.... Look in an Indian Grocery store, or the Indian area of a large supermarket and buy a jar o ginger paste. If kept in the fridge it will last for many months.
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Old 07-12-2013, 08:21 AM   #147
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I tried garlic paste once and it was not good soooo kind of leery to try the ginger paste
I grow my own garlic so I'm probably a bit of a garlic snob;o)
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Old 07-12-2013, 01:58 PM   #148
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I think you are a garlic snob, because fresh garlic is so much yummier smelling and tasting than garlic pastes I've used, and even the minced garlic in the jar. That said. I have fresh, frozen and paste of ginger. and I like all three. When I need to marinate something, I use the fresh or frozen cause I only need chunks and will not be eating the pieces. But if I need mashed or grated ginger, I don't feel like whipping out the grater then cleaning the bits off with the toothbrush, so I use the ginger paste and I love the ease of it. For example in a salad dressing or a dipping sauce.
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Old 07-12-2013, 05:26 PM   #149
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good idea about freezing some. That way when I have fresh I can microplane a bunch then freeze some...maybe in some coconut butter...then just throw them in..most savory recipes that use fresh ginger will usually be good with coconut too
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Old 07-12-2013, 08:36 PM   #150
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Hmm, I hadn't thought of shredding it BEFORE freezing it! I just buy a big piece and put it into the freezer whole. When I take it out, it's still frozen and I shave slices or shreds off of it and toss it back in to the freezer before it can thaw. I guess I'm weird! LOL
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