CHICKEN BUTTER MASALA
Easy recipe to make the best restaurant style Indian Chicken Butter Masala. Tender chicken in a creamy, delicious and rich butter masala gravy. Serve with butter naan, jeera rice or plain basmati rice.
Provided by Swasthi
Categories Side
Time 30m
Number Of Ingredients 32
Steps:
- Cut chicken to ¾ inch pieces and add them to a bowl. Pat dry with kitchen tissues.
- Add all the ingredients for marinade - Greek yogurt / hung curd, red chilli powder, turmeric, garam masala, salt, ginger garlic paste, kasuri methi, oil and lemon juice.
- Marinate and rest covered for a minimum of 60 mins, overnight is best (refrigerated).
Nutrition Facts : Calories 607 kcal, Carbohydrate 28 g, Protein 28 g, Fat 44 g, SaturatedFat 17 g, Cholesterol 126 mg, Sodium 1424 mg, Fiber 6 g, Sugar 14 g, TransFat 0.4 g, UnsaturatedFat 24 g, ServingSize 1 serving
INDIAN-STYLE BUTTER CHICKEN (MURGH MAKHANI)
This is a North Indian style of chicken curry. Serve garnished with sprigs of fresh coriander. If possible, purchase dried red chile peppers or ground red chile powder from an Indian grocery store, instead of using American-style chili powder in this dish.
Provided by KitchenBarbarian
Categories World Cuisine Recipes Asian Indian
Time 1h10m
Yield 3
Number Of Ingredients 16
Steps:
- Mix the ground red chile peppers, cinnamon, nutmeg, cloves, garam masala, salt, ginger, garlic, tomatoes, and yogurt in a large bowl. Stir the chicken pieces into the yogurt mixture, and let marinate in the refrigerator for 30 to 60 minutes.
- Melt the butter in a large skillet on medium heat and cook the bell pepper slices and onion until the onion begins to turn translucent, about 5 to 7 minutes, stirring occasionally. Add the chicken and marinade to the skillet. Cook, stirring constantly, 5 to 10 minutes until the chicken firms and is no longer pink in the center.
- Turn up heat to medium-high and mix in the cream and coriander. Cook until mixture just begins to boil, stirring continuously. Serve immediately.
Nutrition Facts : Calories 659.5 calories, Carbohydrate 34.3 g, Cholesterol 189 mg, Fat 43 g, Fiber 8 g, Protein 37.2 g, SaturatedFat 25.6 g, Sodium 1506.7 mg, Sugar 19.1 g
EASY BUTTER CHICKEN RECIPE (INDIAN STYLE)
Easy Butter Chicken Recipe, my take on the classic Indian chicken curry that is popular all over the world. With a rich and heavenly creamy sauce and a fantastic blend of spices, this dish is one of the must-try easy family dinner recipes. The sauce doesn't have any butter in it actually, just double cream, and the spices are earthy and give deep flavours to this chicken recipe. Quick and easy, a big hit with the whole family. The best chicken curry recipe!
Provided by Daniela Apostol
Categories Main Course
Time 1h35m
Number Of Ingredients 17
Steps:
- To make the mariande, combine all the ingredients together, toss the chicken pieces in and mix well to coat.
- Cover the bowl with clingfilm, and refrigerate for at least one hour, ideally longer.
- Heat up the oil in a large pan, and fry the chicken pieces on a medium heat for about 5-6 minutes until cooked through.
- Add the tomato passata, garlic and ginger paste, sugar and garam masala and give a good stir.
- Leave to cook on a low to medium heat for 20 minutes, until the sauce is reduced by almost a quarter, and it coats the chicken pieces well.
- Add the cream, mix well and cook for a further 5 minutes.
- Remove from the heat and garnish with freshly-chopped coriander leaves.
Nutrition Facts : Calories 535 kcal, Carbohydrate 21 g, Protein 54 g, Fat 26 g, SaturatedFat 14 g, Cholesterol 200 mg, Sodium 335 mg, Fiber 4 g, Sugar 10 g, TransFat 1 g, ServingSize 1 serving
EASY BUTTER CHICKEN
Indian butter chicken is absolute comfort food. Rich, creamy, tomato-based gravy simmered with big morsels of marinated chicken. Today, I share my version which is similar to the one made in resaturants. Perfect over white rice, chapati, roti, or naan.
Provided by Veena Azmanov
Time 1h40m
Number Of Ingredients 23
Steps:
- Clean and cut chicken to bite size pieces
- Add all marinate ingredients in a bowl along with chicken
- Combine well - leave for an hour on the counter top or in the fridge up to 8 hours.
- In a saute pan, add 2 tbsp oil
- Saute the marinated chicken for 3 minutes stirring often
- Once the chicken is no longer pink.
- Remove from the pan and set aside
- In the same pan (no need to wash) Add remaining oil
- Saute cardamom, mace, cashew nuts.
- Then, add the ginger, garlic, and sliced tomatoes - saute for 3 minutes
- Blend this to a smooth paste using a hand blender ( or mixer)
- Strain it thru a sieve (this gives that restaurant-quality smooth velvet-like sauce) - (Optional)
- Return it back to the pan
- Turn the heat up and cook for 2 minutes more- cover as the tomatoes mixture will splatter
- Add the chilie powder and tomato paste
- Return the chicken back to the pan, add salt and pepper.
- Add 1/2 cup water. Cover and cook on medium-heat for 10 minutes
- Taste and adjust seasoning.
- Finally, add the cream and butter. Stir until butter is melted
- Serve over white rice, chapati, naan, or roti.
Nutrition Facts : Calories 422 kcal, Carbohydrate 11 g, Protein 14 g, Fat 37 g, SaturatedFat 11 g, Cholesterol 81 mg, Sodium 171 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
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3.4/5 (20)Category EntreeCuisine IndianTotal Time 4 hrs 30 mins
- 1. Place chicken in a glass dish or bowl with lemon juice, chili powder, and a good pinch of salt. Toss to coat chicken entirely; cover dish and refrigerate for at least 1 hour. 2. Combine yogurt, garlic paste, turmeric, butter, and oil in a medium bowl. Season with salt and pepper. Pour yogurt mixture over chicken, cover, and return to the refrigerator to marinate for another 3 to 4 hours. 3. Preheat oven to 400°F. 4. Place chicken on skewers. Place skewers in a 9x13 inch baking dish and bake for 20 minutes at this high heat, until almost cooked through. 5. Meanwhile, melt 2 tbsp of butter in a large pot, then add the onion, garam masala, remaining teaspoon of chili powder, cumin, ginger, garlic, cayenne, cinnamon, salt and pepper. Sauté over medium heat until fragrant. 6. Add the tomato sauce, water, and cream, and bring to a simmer. 7. Transfer the chicken to the pot, cover, and simmer for another 10-15 minutes, or until chicken is cooked through. 8. Stir in the last 2 tablespoons o
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- Marinate the chicken pieces with half of the powdered spices, yogurt, ginger garlic paste, salt, butter and lemon overnight or at least for 2 hours.
- Pre heat the oven to 220 C and bake the chicken for 30 minutes or till just done. (Remember the chicken pieces will again get cooked in the gravy) (Every oven and the settings are different, so use your best judgement when it comes to the temperature setting and the timing)
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- 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.
- 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.
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