PRESSURE COOKER INDIAN BUTTER SHRIMP
A play on the classic Indian chicken makhani, in this recipe yogurt and lime juice-marinated shrimp are cooked in a buttery, gently spiced tomato mixture. The key here is to cook the sauce under pressure, but to use the sauté function to quickly cook the shrimp so they don't turn rubbery. Serve this over rice to catch every drop of the fragrant, creamy sauce. If you're a fan of Indian pickles-lime, lemon, mango, and the like-a spoonful of one or all three on the side would not be out of place. This is one of 10 recipes from Melissa Clark's "Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot" (Clarkson Potter, 2017). Melissa Clark's "Dinner in an Instant" is available everywhere books are sold. Order your copy today.
Provided by Melissa Clark
Categories dinner, cookbook exclusive, curries, seafood, main course
Time 45m
Yield 6 servings
Number Of Ingredients 20
Steps:
- In a large bowl, mix together the yogurt, cumin, paprika, garam masala, lime juice, salt, ginger, and garlic. Stir in the shrimp, cover the bowl, and refrigerate until needed, at least 15 minutes and up to 1 hour.
- Prepare the sauce: Using the sauté function, set on low if available, melt 2 tablespoons of the butter in the pressure cooker. Stir in the shallots and a pinch of salt; cook until golden brown, 4 to 8 minutes. Then stir in the garlic, ginger, red pepper flakes, and the 1/4 teaspoon salt, and cook until golden, another 1 to 2 minutes.
- Stir in the tomatoes, cream, and a pinch of salt. Raise the sauté heat to high if available, and bring to a boil. Then cover and cook on high pressure for 8 minutes. Release the pressure manually.
- Remove the lid, and using the sauté function, simmer the sauce, stirring often, until thickened, 3 to 7 minutes.
- Stir in the shrimp and the liquid in the bowl, remaining 2 tablespoons butter, and lime zest, and simmer until the shrimp are pink and cooked through, 2 to 5 minutes. Serve over basmati rice, sprinkled with fresh cilantro.
Nutrition Facts : @context http, Calories 364, UnsaturatedFat 8 grams, Carbohydrate 13 grams, Fat 25 grams, Fiber 4 grams, Protein 24 grams, SaturatedFat 15 grams, Sodium 895 milligrams, Sugar 7 grams, TransFat 0 grams
EASY INDIAN BUTTER CHICKEN
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
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 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
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
AVERY ISLAND DEVILED SHRIMP
Put a little "boing" in your shrimp. Avery Island, LA is the home of Tabasco Sauce. The "island" is basically sort of a "salt hill" in the wetlands, formed by ancient deposits. A lot of that salt ends up in your Tabasco Sauce, along with some nice ripe red chile peppers and wine vinegar. It's one of my favorites, and this recipe adds a little Tabasco pizazz to your party.
Provided by EdsGirlAngie
Categories Spicy
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Cook breaded shrimp in 3 tablespoons butter until browned.
- Remove from heat and keep warm.
- For the sauce: Saute onion and garlic in the 2 tablespoons butter.
- Add remaining ingredients except lemon juice.
- Heat to boiling; reduce heat and simer for 15 minutes or until liquid is reduced to about 1 cup.
- Add the lemon juice.
- Add shrimp and toss to coat a bit.
- Serve as an appetizer.
OLD DELHI-STYLE BUTTER CHICKEN
Head to your spice rack to make this butter chicken curry, a dish that symbolises Indian food for millions of people all over the world
Provided by Vivek Singh
Categories Dinner, Main course
Time 1h50m
Number Of Ingredients 28
Steps:
- Mix all of the marinade ingredients together in a large mixing bowl with 1½ tsp salt. Add the chicken pieces and mix together until well-coated, then cover the bowl and chill for 1 hr or overnight in the fridge.
- Heat the oven to 240C/220C fan/gas 9. Transfer the chicken pieces to a large baking tray (discard any remaining marinade), and cook for 10-15 mins. Turn the pieces after 10 mins so they colour evenly on both sides. The chicken doesn't need to be completely cooked through at this point as it will cook for a few more mins in the sauce.
- Meanwhile, for the sauce, slice the tomatoes in half and put in a large pan in a single layer with 125ml water, the grated ginger, garlic, cardamom, cloves and bay leaf. Simmer, covered, until the tomatoes have completely disintegrated, about 20-25 mins. Remove the whole spices and blend the tomato mixture with a stick blender, then pass it through a sieve to make a smooth purée. Return to a clean pan, add the chilli powder and simmer for 12-15 mins. It should slowly begin to thicken. When the sauce turns glossy, add the chicken pieces and any of the reserved roasting juices from the tray.
- Slowly stir in the butter, a couple of pieces at a time, and simmer for 6-8 mins until the chicken is cooked through. Add the chopped ginger, green chillies and cream, then simmer for a min or two longer, taking care that the sauce doesn't split. Stir in 1 tsp salt, fenugreek leaves, if using, and the garam masala, then check the seasoning, adjust if necessary, then add the sugar. In a separate pan, warm all the ingredients for the spiced butter, if using, until the seeds start to pop (see below). Spoon over the curry, scatter with the coriander, onion, chilli, and a drizzle more cream, if using. Serve with naan, pilau rice and chutney.
Nutrition Facts : Calories 472 calories, Fat 34 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 2.6 milligram of sodium
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- In a bowl combine the Greek yogurt, 2 cloves of pressed garlic, and 1/8 tsp ginger along with all of the spices listed under the marinade.
- Once the chicken has marinated, line a baking sheet with foil and lay the chicken on top. Preheat the oven to 380 degrees Fahrenheit and bake for 20 minutes. Then turn the oven onto broil and bake for another 4-5 minutes.
- Add the chicken back into the sauce and pour in the heavy cream. Let the flavors blend for another 5 minutes then remove from heat.
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