https://deltanine.net/mw/index.php?action=history&feed=atom&title=INDIAN_BUTTER_CHICKEN_RECIPE 2026-09-12T12:24:28Z Revision history for this page on the wiki MediaWiki 1.32.1 https://deltanine.net/mw/index.php?title=INDIAN_BUTTER_CHICKEN_RECIPE&diff=529&oldid=prev 2013-07-25T08:08:10Z

<p>1 revision</p> <table class="diff diff-contentalign-left" data-mw="interface"> <tr class="diff-title" lang="en"> <td colspan="1" style="background-color: #fff; color: #222; text-align: center;">← Older revision</td> <td colspan="1" style="background-color: #fff; color: #222; text-align: center;">Revision as of 08:08, 25 July 2013</td> </tr><tr><td colspan="2" class="diff-notice" lang="en"><div class="mw-diff-empty">(No difference)</div> </td></tr></table>

Chris https://deltanine.net/mw/index.php?title=INDIAN_BUTTER_CHICKEN_RECIPE&diff=528&oldid=prev 2012-05-06T09:55:18Z

<p>Created page with &quot;===Ingredients:=== &lt;div style=&quot;column-count:3;-moz-column-count:3;-webkit-column-count:3&quot;&gt; *1/4 pint/150ml natural yogurt *2 ounces/50g ground almonds *1 1/2 tsp chili powder *1/…&quot;</p> <p><b>New page</b></p><div>===Ingredients:===<br /> &lt;div style=&quot;column-count:3;-moz-column-count:3;-webkit-column-count:3&quot;&gt;<br /> *1/4 pint/150ml natural yogurt<br /> *2 ounces/50g ground almonds<br /> *1 1/2 tsp chili powder<br /> *1/4 tsp crushed bay leaves<br /> *1/4 tsp ground cloves<br /> *1/4 tsp ground cinnamon<br /> *1 tsp garam masala<br /> *4 green cardamom pods<br /> *1 tsp ginger pulp<br /> *1 tsp garlic pulp<br /> *14 ounce/400g can tomatoes<br /> *1 1/4 tsp salt<br /> *2 pounds/1kg chicken, skinned, boned and cubed<br /> *3 ounces/75g butter<br /> *1 tbsp corn oil<br /> *2 medium onions, sliced<br /> *2 tbsp fresh coriander, chopped<br /> *4 tbsp cream<br /> &lt;/div&gt;<br /> ===How to make butter chicken :===<br /> #Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.<br /> #Put the chicken into a large mixing bowl and pour over the yogurt mixture.Set aside.<br /> #Melt together the butter and oil in a medium karahi, wok or frying pan.<br /> #Add the onions and fry for about 3 minutes.<br /> #Add the chicken mixture and stir-fry for about 7 to 10 minutes.<br /> #Stir in about half of the coriander and mix well.<br /> #Pour over the cream and stir in well.Bring to the boil.<br /> #Garnish the indian butter chicken with the remaining chopped coriander to serve the chicken curry.</div>

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