Bruces Cheater Butter Chicken Recipes

BRUCE'S CHEATER BUTTER CHICKEN

Steps:

• In a heavy skillet, saute garlic and onion in butter & olive oil until soft and translucent. Add chicken and brown. Season with salt & Pepper.
• Drain the tomatoes and set aside reserving the juice. To the juice add chicken base, and stir to dissolve fully. Add this mixture to the pan along with the tomato soup, cumin, coriander, curry & cayenne. Bring to a soft boil, turn down the heat to low and simmer for 5 minutes. Add cream and tomatoes, stir, simmer for 3 more minutes until heated through.
• Serve with Basmati rice & Toasted Naan Bread.

BUTTER CHICKEN

Steps:

• Cut chicken into small cubes (1 inch) and set aside.
• Slice onions into thin wedges.
• Melt butter until frothy. Add onions and cinnamon and fry lightly until onions are transparent.
• Stir in crushed ginger and garlic.
• Add turmeric, chili and coriander, and sauté over medium heat.
• Add cubed chicken and sauté, stirring constantly until chicken has turned white.
• Pour ground almonds, tomatoes and tomato paste.
• Mix thoroughly.
• Cover and simmer for 20 minutes. Add yogourt and heat through.
• Serve on basmati rice with a salad and indian bread.
• Note: I usually add a tsp of honey and a splash of sake and let it simmer.

CHEAT'S BUTTER CHICKEN

Steps:

• Heat the oil in a heavy based frying pan. Stir fry the chicken in a few batches for 2-3 minutes or until golden. Transfer to a plate as you go.
• Reduce heat and add the butter to the pan. Add the garlic and curry paste: stir for 30 seconds.
• Stir through the soup, yogurt and cream then return the chicken and juices to the pan.
• Simmer, stirring occasionally for 10-15 minutes until the chicken is tender and the sauce thickens slightly.
• Serve over rice, sprinkled with the coriander leaves.

THE BETTER BUTTER CHICKEN

Steps:

• Melt butter in a deep, 10-inch skillet over medium heat; add onions and garlic; cook slowly, stirring often, until onions are tender - about five minutes.
• Add gingerroot, chili powder, turmeric and cinnamon; cook one more minute.
• Add undrained tomatoes, tomato paste, brown sugar, salt and pepper; reduce heat to low; cover and simmer for 10 minutes, stirring occasionally.
• Add cut-up chicken, cream and sour cream; simmer, uncovered, for five more minutes.
• Remove from heat and stir in cilantro; serve over hot basmati rice, if desired.

AMAZING ITALIAN LEMON BUTTER CHICKEN

Steps:

• 1. To make the sauce, pour the wine and lemon juice into a saucepan over medium heat. Cook at a low boil until the liquid is reduced by 1/3. Stir in cream, and simmer until it thickens. Gradually add the butter 1 tablespoon at a time to the sauce, stirring until completely incorporated. Season with salt and pepper. Remove from heat, and keep warm.
• 2. Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
• 3. To make the chicken, heat oil and 2 tablespoons butter in a large skillet over medium heat. In a bowl, stir together flour, salt, and pepper. Lightly coat chicken with flour mixture. Without crowding, carefully place chicken in hot oil. (If necessary, cook in batches.) Fry until cooked through and golden brown on both sides. Remove the chicken to paper towels. Stir the bacon, mushrooms, artichokes, and capers into the oil; cook until the mushrooms are soft.
• 4. Cut the chicken breasts into bite-size strips, and return them to the skillet. Stir half of the lemon butter sauce into the chicken mixture.
• 5. To serve, place pasta in a large bowl. Stir the chicken mixture into the pasta. Taste, and adjust seasonings. Stir in additional lemon butter sauce as desired. Toss well, and garnish with parsley.