Simple recipe for butter chicken?

does anyone know of a really simple butter chicken recipe with minimal ingredients?Simple recipe for butter chicken?
This seems to be the easiest one I have found. I love this website too. Everything I have made from foodgeeks has been great.Simple recipe for butter chicken?
Try this..





This is a very simple recipe and it tastes great. The chicken will be so tender and tasty, just one touch it will fall apart. Enjoy!





So Simple Butter Baked Chicken





5录 hours | 15 min prep





SERVES 5





Ingredients





* 1 whole chicken


* season salt


* pepper


* garlic salt


* 1 onion


* 1 green bell pepper


* 1 dash flour


* 1/4 cup butter





Directions





1. Rinse Chicken and put into a pan.


2. Rub season salt,pepper and garlic salt on chicken (chicken should be well seasoned).


3. Melt 1/2 stick of butter and pour all over chicken (make sure it is all over the chicken).


4. Sprinkle Flour over chicken (just a little not a lot).


5. Cut onions into onion ring circles and place on top and sides of chicken.


6. Cut green pepper and place on top and around chicken Cover with Aluminum Foil (tightly).


7. Put it into oven and bake at 325 degrees for 4 to 5 hours (depending on your oven.).
Butter Chicken





1 ounce butter


1 onion, chopped


1 clove garlic, crushed


2 large boneless chicken breasts


1 teaspoon ginger


1 teaspoon chili powder


1 teaspoon turmeric


1 teaspoon cinnamon


1 teaspoon salt


3/4 cup fresh cream


1 tablespoon tomato paste


1/2 teaspoon garam masala





Saute onion and garlic in butter.


Slice chicken breasts into bite sized pieces.


Combine spices and salt and toss chicken pieces until well coated.


Saute the chicken each side until golden brown.


Stir in the cream and tomato paste.


Cover pan and simmer for about 10 minutes until cooked through.


Sprinkle with garam masala.


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3 pounds chicken, cut into pieces


Water


Blade of mace, or a pinch ground mace


1 teaspoon salt


4 tablespoons butter


2 tablespoons chopped parsley


1 tablespoon lemon juice


1 lemon, peel grated


1 cup broth in which the chicken was cooked


Freshly ground pepper


1/2 cup heavy cream


1 lemon, cut into very thin slices, for garnish





Gently poach the chicken in enough water to barely cover the pieces, together with the mace and salt. When done, cool to touch; remove the meat from the bones and cut into bite-size pieces. Melt the butter, add the chicken pieces, stir and fry for a few minutes. Add parsley, lemon juice, grated peel, and broth. Add some freshly ground, preferably white, pepper. Gently simmer for 10 minutes. Add cream and reheat the sauce but do not boil. If desired, the sauce could be further thickened with cornstarch or flour, but it is very good this way. Garnish your dish with the lemon slices. Serve with boiled potatoes


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CHICKEN MAKHANI (INDIAN BUTTER CHICKEN)


INGREDIENTS


1 tablespoon peanut oil


1 shallot, finely chopped


1/4 white onion, chopped


2 tablespoons butter


2 teaspoons lemon juice


1 tablespoon ginger garlic paste


1 teaspoon garam masala


1 teaspoon chili powder


1 teaspoon ground cumin


1 bay leaf


1/4 cup plain yogurt


1 cup half-and-half


1 cup tomato puree


1/4 teaspoon cayenne pepper, or to taste


1 pinch salt


1 pinch black pepper





1 tablespoon peanut oil


1 pound boneless, skinless chicken thighs, cut into bite-size pieces


1 teaspoon garam masala


1 pinch cayenne pepper


1 tablespoon cornstarch


1/4 cup water





DIRECTIONS


Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce, and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside.


Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce.


Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.
This is my favorite:


http://allrecipes.com/Recipe/Famous-Butt鈥?/a>