Butter Chicken Recipe Indian Recipe Recipe Cards Recipe For Zucchini

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BUTTER CHICKEN



Butter Chicken image

Butter Chicken is creamy and easy to make right at home in one pan with simple ingredients! Full of incredible flavours, it rivals any Indian restaurant! Aromatic golden chicken pieces in an incredible creamy curry sauce, this Butter Chicken recipe is one of the best you will try!

Provided by Karina

Categories     Dinner

Time 45m

Number Of Ingredients 23

28 oz (800g) boneless and skinless chicken thighs or breasts (cut into bite-sized pieces)
1/2 cup plain yogurt
1 1/2 tablespoons minced garlic
1 tablespoon minced ginger ((or finely grated))
2 teaspoons garam masala
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon red chili powder
1 teaspoon of salt
2 tablespoons olive oil
2 tablespoons ghee ((or 1 tbs butter + 1 tbs oil))
1 large onion, (sliced or chopped)
1 1/2 tablespoons garlic, (minced)
1 tablespoon ginger, (minced or finely grated)
1 1/2 teaspoons ground cumin
1 1/2 teaspoons garam masala
1 teaspoon ground coriander
14 oz (400 g) crushed tomatoes
1 teaspoon red chili powder ((adjust to your taste preference))
1 1/4 teaspoons salt ((or to taste))
1 cup of heavy or thickened cream ((or evaporated milk to save calories))
1 tablespoon sugar
1/2 teaspoon kasoori methi ((or dried fenugreek leaves))

Steps:

  • In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 30 minutes to an hour (or overnight if time allows).
  • Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
  • Heat butter or ghee in the same pan. Fry the onions until they start to sweat (about 6 minutes) while scraping up any browned bits stuck on the bottom of the pan.
  • Add garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally.
  • Add crushed tomatoes, chili powder and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
  • Remove from heat, scoop mixture into a blender and blend until smooth. You may need to add a couple tablespoons of water to help it blend (up to 1/4 cup). Work in batches depending on the size of your blender.
  • Pour the puréed sauce back into the pan. Stir the cream, sugar and crushed kasoori methi (or fenugreek leaves) through the sauce. Add the chicken with juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling.
  • Garnish with chopped cilantro and serve with fresh, hot garlic butter rice and fresh homemade Naan bread!

Nutrition Facts : Calories 580 kcal, Carbohydrate 17 g, Protein 36 g, Fat 41 g, SaturatedFat 19 g, Cholesterol 250 mg, Sodium 1601 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving

EASY INDIAN BUTTER CHICKEN



Easy Indian Butter Chicken image

This is a recipe I have perfected over the years and passed onto many others. The sauce is perfect when creamy and not too thick or too thin. The level of salt and spices can be suited to your taste. Garam and tandoori masala can be found in the ethnic aisle of your grocery store.

Provided by mn

Categories     World Cuisine Recipes     Asian     Indian

Time 1h

Yield 6

Number Of Ingredients 11

1 cup butter, divided
1 onion, minced
1 tablespoon minced garlic
1 (15 ounce) can tomato sauce
3 cups heavy cream
2 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon garam masala
1 ½ pounds skinless, boneless chicken breast, cut into bite-sized chunks
2 tablespoons vegetable oil
2 tablespoons tandoori masala

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Melt a few tablespoons of butter in a skillet over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes.
  • Meanwhile melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, heavy cream, salt, cayenne pepper, and garam masala. Bring to a simmer, then reduce heat to medium-low; cover, and simmer for 30 minutes, stirring occasionally. Then stir in caramelized onions.
  • While the sauce is simmering, toss cubed chicken breast with vegetable oil until coated, then season with tandoori masala and spread out onto a baking sheet.
  • Bake chicken in preheated oven until no longer pink in the center, about 12 minutes. Once done, add the chicken to the sauce and simmer for 5 minutes before serving.

Nutrition Facts : Calories 879.9 calories, Carbohydrate 12.8 g, Cholesterol 302.9 mg, Fat 82.3 g, Fiber 2.6 g, Protein 26.4 g, SaturatedFat 48.4 g, Sodium 1461 mg, Sugar 4.6 g

INDIAN BUTTER CHICKEN (CHICKEN MAKHANI)



Indian Butter Chicken (Chicken Makhani) image

Delicious Indian butter chicken at home. It is so flavorful and easy to prepare. Add your favorite veggies to make it a complete meal. The entire family loves it. Serve over warm basmati rice along with some naan bread.

Provided by RFalgout

Categories     World Cuisine Recipes     Asian     Indian

Time 1h8m

Yield 4

Number Of Ingredients 18

2 teaspoons garam masala
2 teaspoons tandoori masala powder
2 teaspoons Madras curry powder
1 teaspoon ground cumin
½ teaspoon ground cardamom
½ teaspoon ground cayenne pepper
salt and ground black pepper to taste
1 ½ pounds boneless, skinless chicken thighs, cut into bite-size pieces
3 tablespoons butter, divided
1 yellow onion, chopped
1 tablespoon lemon juice
4 cloves garlic, minced
2 teaspoons chopped fresh ginger
1 cup tomato puree
1 cup half-and-half
¼ cup plain yogurt
⅓ cup cashews
1 bunch fresh cilantro, stems removed

Steps:

  • Mix garam masala, tandoori masala, curry, cumin, cardamom, cayenne, salt, and black pepper together in a small bowl to make spice mixture.
  • Place chicken in a large bowl and add 1/2 the spice mixture; turn to coat evenly.
  • Melt 1 tablespoon butter in a large skillet over medium heat. Add chicken; cook and stir until lightly browned, about 10 minutes. Remove from heat.
  • Melt remaining 2 tablespoons butter in a large saucepan over medium heat. Add onion; cook and stir until soft and translucent, about 5 minutes. Stir in remainder of the spice mixture, lemon juice, garlic, and ginger; cook and stir until combined, about 1 minute.
  • Stir tomato puree into onion mixture and cook, stirring frequently, about 2 minutes. Pour in half-and-half and yogurt. Reduce heat to low and simmer sauce, stirring frequently, about 10 minutes. Remove from heat.
  • Blend cashews in a blender until finely ground. Add sauce to the blender; puree until smooth.
  • Pour blended sauce over chicken in the skillet. Simmer until thickened, 10 to 15 minutes. Garnish with cilantro.

Nutrition Facts : Calories 552 calories, Carbohydrate 22 g, Cholesterol 142 mg, Fat 38 g, Fiber 4 g, Protein 33.2 g, SaturatedFat 15.7 g, Sodium 541.7 mg, Sugar 7.4 g

BUTTER CHICKEN



Butter Chicken image

This recipe requires a little extra prep time and an overnight marinade, essential in developing those rich, full-bodied curry flavors that we love so much. Plan ahead, get prepped, enter a world of next-level tastiness.

Provided by Dennis Prescott

Categories     HarperCollins     Dinner     Chicken     Curry     Cardamom     Chile Pepper     Yogurt     Butter     Ginger     Braise

Yield 4-6 servings

Number Of Ingredients 37

Chicken:
2 pounds boneless, skinless chicken breast halves
1 tablespoon fresh lemon juice
1 teaspoon red (Kashmiri) chile powder
1 cup plain yogurt
1 teaspoon ground turmeric
1 teaspoon garam masala
3 garlic cloves, minced
1 tablespoon grated fresh ginger
1 tablespoon sunflower or
Vegetable oil
1 teaspoon sea salt
2 tablespoons butter, melted
Curry:
4 tablespoons (1/2 stick) butter
2 whole cloves
4 green cardamom pods
1 black cardamom pod
1 (2-inch) piece cinnamon stick
8 garlic cloves, minced
1 tablespoon minced fresh ginger
1/2 teaspoon fenugreek seeds
1 or 2 red chiles, diced
1/4 cup tomato paste
1 (28-ounce) can crushed tomatoes
1 teaspoon red (Kashmiri) chile powder
3 cups chicken stock
1 teaspoon sea salt
1 tablespoon pure maple syrup
1 tablespoon crushed dried fenugreek leaves (find these at a specialty grocer or online)
1 cup heavy cream
1 tablespoon garam masala
To serve:
Heavy cream
Fresh cilantro
Sliced red chiles
Rice or naan

Steps:

  • Make the chicken:
  • Cut the chicken into 1-inch chunks and toss them with the lemon juice and chile powder. Transfer to a container and refrigerate for 20 minutes.
  • In a small dish, combine the yogurt, turmeric, garam masala, garlic, ginger, sunflower oil, and salt. Stir well. Massage the chicken with the yogurt marinade, cover the container, and refrigerate overnight or for at least 12 hours. Dream about delicious curry all night long.
  • Preheat the oven to 400°F. Soak 10 to 12 bamboo skewers in cold water for about 20 minutes.
  • Thread the chicken onto the skewers and transfer to a rack set on a baking sheet. Bake the chicken skewers, turning halfway through, for 12 minutes, or until the juices run clear and the chicken is cooked through. Brush the chicken all over with the melted butter and set aside.
  • While the chicken is baking, crack on with the curry:
  • In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the cloves, cardamom pods, and cinnamon stick and cook for 2 to 3 minutes, until fragrant. Stir in the garlic, ginger, fenugreek seeds, chiles, and tomato paste and cook for 2 minutes, stirring often. Stir in the tomatoes and chile powder and cook, stirring often to keep the sauce from sticking to the pot, for 20 minutes.
  • Turn off the heat and purée the sauce directly in the pot with an immersion blender. (Alternatively, carefully transfer the sauce to a regular blender and purée-be careful when blending hot liquids.) Turn the heat to medium and stir in the stock and sea salt. Bring to a simmer and cook for 15 minutes, or until the sauce has started to thicken beautifully.
  • Remove the chicken pieces from the skewers and stir them into the curry, along with the maple syrup and dried fenugreek leaves. Cover and cook for 8 minutes. Turn the heat to medium- low and stir in the cream and garam masala. Simmer the sauce for a final 5 minutes.
  • Top each bowl of curry with a drizzle of cream, fresh cilantro, and sliced red chiles, if you like it spicy. Serve with rice or naan. Immediately enter comfort food heaven.

THE BEST BUTTER CHICKEN



The Best Butter Chicken image

Butter chicken originated in a Delhi restaurant when the chef was looking for a way to serve unsold tandoori chicken from the night before. He created a mild tomato curry spiced with cinnamon, cardamom and cloves and finished with butter. It was an instant classic that we love to serve alongside basmati rice and plenty of naan to soak up the fragrant sauce.

Provided by Food Network Kitchen

Categories     main-dish

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 22

1 1/4 cup whole milk yogurt
4 teaspoons kosher salt
1 tablespoon finely grated ginger
2 cloves garlic, finely grated
8 boneless skinless chicken thighs (about 2 1/2 pounds)
6 tablespoons unsalted cultured butter (see Cook's Note)
1 teaspoon fenugreek seeds
2 bay leaves
2 green cardamom pods, cracked
One 3-inch cinnamon stick
1 whole clove
1 large onion, sliced
Kosher salt
1 tablespoon finely grated ginger
4 cloves garlic, finely grated
1 1/2 teaspoons garam masala
1 teaspoon Kashmiri red chili powder (see Cook's Note)
One 28-ounce can whole peeled tomatoes
1/3 cup heavy cream
Chopped cilantro leaves and tender stems, for serving
Basmati rice, for serving
Naan, for serving

Steps:

  • For the marinade: Whisk together the yogurt, salt, ginger and garlic in a large bowl until combined. Toss the chicken in the seasoned yogurt marinade until evenly coated. Wrap tightly with plastic wrap and refrigerate at least 3 hours and up to 24. (Overnight works best.)
  • For the sauce: Melt 4 tablespoons of the butter in a large Dutch oven or wide heavy pot over medium heat. Toss the fenugreek seeds, bay leaves, cardamom, cinnamon and clove in the butter and cook, stirring occasionally, until slightly darker and very fragrant, 1 to 2 minutes. Add the onions, season with 1 teaspoon salt and cook, stirring occasionally, until the onions are golden and beginning to caramelize, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until very fragrant and the ginger starts to turn golden and sticks to the bottom of the pot, 2 to 3 minutes. Add the garam masala and chili powder and cook, stirring occasionally, until very fragrant, about 1 minute. Add the tomatoes, breaking them up into pieces with a spoon, and bring to a boil. Reduce to a simmer and cook uncovered, stirring occasionally, until the sauce has reduced by half and the tomatoes are very tender, about 30 minutes. Discard the bay leaves and cinnamon stick (but leave the other whole spices).
  • Let the hot sauce cool for about 5 minutes or so, then transfer it to a blender filling no more than halfway. Remove the center cap from the lid and place it on the blender. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. (If your blender is small, you may need to work in batches.) Add the remaining 2 tablespoons butter and the cream to the blender and puree until creamy. Pour into a clean pot and bring to a simmer. Season with salt.
  • Meanwhile, arrange a rack directly under the broiler and preheat to high. Line a rimmed baking sheet with foil and set a wire rack inside.
  • Arrange the chicken in a single layer on the rack. Broil until the chicken starts to brown in spots, 3 to 6 minutes per side (it will not be cooked through). Remove from the broiler. When cool enough to handle, cut the chicken into 1-inch pieces. Add the chicken to the simmering sauce, cover and cook until the chicken is cooked through, 8 to 10 minutes.
  • Stir in the cilantro. Serve with rice and naan alongside.

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