Butter Chicken Recipe Indian Recipe Recipe For Shrimp Recipe For Chicken

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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.

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

INDIAN BUTTER CHICKEN



Indian Butter Chicken image

This is my family's favourite butter chicken recipe - it came about after my youngest son stayed at a friends house and they bought Indian take-away. Youngest says this is just like the one he had at his friend's. This is one of favourite dishes. Butter chicken was created in the 1950s at the Moti Mahal restaurant in Delhi.

Provided by Fairy Nuff

Categories     Curries

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 15

2 tablespoons peanut oil
1 kg boneless skinless chicken breast, cut in large chunks
50 g butter
2 teaspoons garam masala
2 teaspoons sweet paprika
2 teaspoons ground coriander
1 tablespoon grated fresh green ginger
1/2 teaspoon chili powder (more or less to taste)
1 cinnamon stick
6 cardamom pods, bruised
1 (400 g) can tomato puree
1 tablespoon sugar
1/4 cup plain yogurt
1/2 cup cream
1 tablespoon lemon juice

Steps:

  • Heat a wok until really hot, add 1 Tbsp oil.
  • Add half the chicken and stir-fry for about 4 minutes or until chicken is a nice colour.
  • Remove to plate.
  • Add extra oil and cook remaining chicken.
  • Remove from wok.
  • Reduce heat and add the butter.
  • When melted add all of the spices and stir-fry until fragrant- about 1 minute.
  • Return chicken to wok and stir to coat with the spices.
  • Add the tomato and sugar and simmer for 15 minutes- stir occasionally.
  • Add the yogurt, cream and lemon juice and simmer for 5 minutes or until the sauce thickens a bit.
  • Serve over rice.
  • **This dish can be frozen. After step nine cool completely then store in a zip-lock bag in the freezer. To reheat, thaw in bag in fridge overnight then add contents to saucepan. Reheat gently, then simmer for 8 minutes - add the yoghurt, cream and lemon juice and simmer for 5 more minutes.

Nutrition Facts : Calories 592.6, Fat 33.7, SaturatedFat 15.1, Cholesterol 221.9, Sodium 431, Carbohydrate 16.2, Fiber 3, Sugar 9, Protein 56.5

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

BUTTER CHICKEN RECIPE | CHICKEN MAKHANI



Butter Chicken Recipe | Chicken Makhani image

Butter chicken is a popular Indian dish made with chicken, spices, tomatoes & cream. This creamy & authentic tasting butter chicken is the best you can make at home. Serve butter chicken with basmati rice or naan.

Provided by Swasthi

Categories     Main

Time 45m

Number Of Ingredients 25

½ kg chicken ((or 1 lb.) (preferably boneless))
¾ tablespoon lemon juice
¼ teaspoon Salt
½ teaspoon Red chili powder (or paprika)
¾ teaspoon kasuri methi (Optional (dried fenugreek leaves))
⅛ teaspoon turmeric ((haldi))
½ to ¾ teaspoon garam masala
¾ tablespoon oil
1 tablespoon ginger garlic paste
½ cup greek yogurt (or hung curd (thick curd, refer notes))
2 tablespoon butter
1 teaspoon ginger garlic paste
1 cinnamon ((2 inch piece, dalchini))
2 green cardamoms ((elaichi))
2 cloves ((laung))
1 to 2 green chilies ((slit or sliced, optional))
4 large tomatoes (pureed (400 to 500 grams))
16 to 18 cashew nuts (or blanched soaked almonds (refer notes))
1 teaspoon red chili powder (or paprika (adjust to suit your taste and color))
½ to ¾ teaspoon garam masala
½ tablespoon kasuri methi (crushed or powdered dried fenugreek leaves)
¼ tablespoon sugar
salt as needed
80 to 100 ml chilled cream ((heavy cream or whipping cream, refer the notes))
2 tbsp Coriander leaves (for garnishing)

Steps:

  • First marinate chicken with lemon juice, chili powder and salt for 20 minutes.
  • Next marinate again with yogurt, kasuri methi, oil, turmeric, ginger garlic paste, and garam masala powder.
  • Cover & rest in the refrigerator for atleast 12 hours. You can keep it as long as 48 hours. The longer the chicken rests in the marinade, the more tender it will be after cooking.
  • Add the cashews to a blender jar along with tomatoes. Make a smooth puree.
  • If the puree is not smooth, then pass it through a filter. Set this aside.
  • Also make the ginger garlic paste.
  • Grill the chicken in an oven or stove top.
  • For stove top method, Add one tsp butter to a pan and add the marinade.
  • Fry on high flame till all the moisture evaporates.
  • To grill it in oven, preheat the oven to 240 C for at least 20 mins.
  • Grill it until the meat is cooked through & is tender. It may take about 20 to 30 mins depending on the size of your chicken chunks. Ensure chicken is tender at this stage.
  • Heat a pan with butter & saute cinnamon, cloves and cardamoms for a min.
  • Add ginger garlic paste, green chilies and fry till it turns fragrant.
  • Next pour the tomato cashew puree.
  • Add red chili powder, sugar and salt.
  • Mix and cook until the tomato puree becomes thick.
  • It also begins to leave the sides of the pan.
  • Pour 1 cup water. Add more or less water to suit your desired consistency.
  • Bring the mix to a boil and simmer for 3 to 5 minutes.
  • Add chicken and simmer for about 5 minutes.
  • Butter chicken should become soft and tender. Add garam masala and kasuri methi.
  • Stir and simmer for about 2 to 3 minutes. Pour chilled cream and switch off the stove.
  • Garnish butter chicken with coriander leaves and extra cream if desired. Serve with long grain rice or naan or paratha.

Nutrition Facts : Calories 477 kcal, Carbohydrate 10 g, Protein 24 g, Fat 37 g, SaturatedFat 15 g, Cholesterol 137 mg, Sodium 301 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

INDIAN BUTTER CHICKEN (MURGH MAKHANI)



Indian Butter Chicken (Murgh Makhani) image

Murgh Makhani (otherwise known as "Butter Chicken" ) is one of my favorite Indian dishes. It is also a great dish to make for people who are new to Indian food-- everybody seems to like this one! I like to make it in the slow cooker; this allows the chicken to become melt-in-your-mouth tender and super flavorful. Serve it with steamed basmati rice and naan bread for dipping!

Provided by Sommer Clary

Categories     Curries

Time 3h10m

Yield 4-6 serving(s)

Number Of Ingredients 14

2 1/2 lbs boneless skinless chicken thighs
1 onion, diced
4 large garlic cloves, minced
2 tablespoons butter
1 (13 1/2 ounce) can coconut milk (not the light kind)
1 (5 1/2 ounce) can tomato paste
1 cup plain yogurt
2 tablespoons tandoori masala paste
1 tablespoon mild curry paste (such as Pataks mild curry paste)
2 teaspoons curry powder
1 1/2 teaspoons garam masala
15 green cardamom pods (tied up in cheesecloth for easy removal)
1/2 teaspoon cayenne pepper (optional- for spicier Murgh Makhani)
salt

Steps:

  • Melt the butter and oil in a skillet over medium heat. Add the chicken, onion and garlic and stir fry it until the chicken is cooked and the onions are translucent. Pour contents into the slow cooker.
  • Add remaining ingredients and mix gently.
  • Cook on high for 3-4 hours. Season with salt and pepper, to taste. Serve over steamed basmati rice and with Naan bread for dipping.

Nutrition Facts : Calories 835.9, Fat 35.6, SaturatedFat 23.3, Cholesterol 259.3, Sodium 672.1, Carbohydrate 67.9, Fiber 2.8, Sugar 60.3, Protein 61.6

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