THE BEST BUTTER CHICKEN
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
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)
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
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
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
INDIAN BUTTER CHICKEN
Chicken curry prepared in butter Indian style
Provided by shailluck
Time 30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat the butter in the pan, add the onion paste and ginger-garlic paste, mix well and saute for 5 minutes on medium flame.
- Now add the chilli powder, ground spices, salt, and tomato puree, mix well and cook for 5 minutes.
- Add the Chicken with 250 ml water, mix well and simmer for 20-25 minutes.
- Now add the cream and black pepper powder. Simmer it further for 2-3 minutes.
- Garnish it with coriander and serve it hot.
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
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10 BEST BUTTER CHICKEN INDIAN STYLE RECIPES | YUMMLY
AUTHENTIC INDIAN BUTTER CHICKEN RECIPE: HOW TO MAKE …
From masterclass.com
3.2/5 (48)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
- Serve garnished with fresh cilantro, alongside basmati rice and [naan bread](https://www.masterclass.com/articles/quick-and-easy-homemade-naan-recipe) (optional).
- Become a better chef with the [MasterClass Annual Membership](https://www.masterclass.com/). Gain access to exclusive video lessons taught by culinary masters, including Alice Waters, Gordon Ramsay, Wolfgang Puck, and more.
BEST INDIAN BUTTER CHICKEN RECIPE - NOOR'S RECIPE
From noorsrecipe.com
5/5 (1)Total Time 1 hrCategory Main CoursePublished 2020-09-16
- Cube 1 and a half pounds of skinless boneless chicken breasts and place the pieces in a large bowl.
INDIAN BUTTER CHICKEN RECIPE - SALT & BAKER
From saltandbaker.com
- In a medium sized bowl combine the garlic loves, ginger, cayenne, diced tomatoes, yogurt, garam masala, salt, cardamom, and cumin. Stir to combine. Stir in the cut up chicken. Cover the bowl with plastic wrap and place in the fridge to marinate for 2 hours.
- Preheat the oven to 350°F. In a large skillet melt the butter. Add the sliced onions and cook over medium heat for 4-5 minutes or until the onions are soft and translucent. Add the chicken and the marinade to the skillet and cook for 4-5 minutes (the mixture should be boiling about mid-way through). Remove from heat. Stir in the heavy cream and chopped cilantro.
- Transfer the par baked chicken to an 8x8 inch baking dish. Cover with aluminum foil and bake for 20 minutes, uncover and bake for an additional 5 minutes.
INDIAN BUTTER CHICKEN RECIPE - I WASH YOU DRY
From iwashyoudry.com
- Combine the chicken ingredients in a large bowl and stir until the chicken is coated completely. Cover with plastic wrap and let marinade for at least 30 minutes, up to overnight if time allows in refrigerator.
- To the same pan that was used to cook the chicken, add 3 tbsp of butter and let it melt over medium heat. Toss in the onions and let cook about 5 to 7 minutes, scraping any browned bits off the bottom of the pan.
INDIAN BUTTER CHICKEN RECIPE | MYRECIPES
From myrecipes.com
- 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.
BUTTER CHICKEN RECIPE - EASY INDIAN CURRY - MURGH MAKHANI
30-MINUTE INDIAN BUTTER CHICKEN RECIPE - AVERIE COOKS
From averiecooks.com
- To a large skillet add 1/4 cup butter (1/2 stick), onion, and sauté over medium-high heat until the onions begins to soften and caramelize about 5 minutes; stir intermittently. It does not have to be fully caramelized before moving on.
- Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
BUTTER CHICKEN RECIPE | MYRECIPES
From myrecipes.com
- Melt butter in a large skillet over medium-high heat. Add onions and cook, stirring, until softened and beginning to brown, 5 to 7 minutes. Scrape into slow cooker. Place chicken pieces on top.
- Combine ginger, garlic, almonds, yogurt, garam masala and salt in a food processor and process until smooth, scraping down sides of bowl with a flexible spatula as necessary. Add tomatoes and pulse once to combine. Pour mixture over chicken. Cover and cook on low until chicken is tender, 4 to 5 hours. Stir in heavy cream, cover and cook until warmed through, about 5 minutes. Sprinkle with cilantro just before serving, if desired.
BUTTER CHICKEN RECIPE, INDIAN BUTTER CHICKEN MASALA RECIPE
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- Add the pureed tomato and tomato paste and cook for 3-4 mins until the mixture bubbles uniformly
QUICK AND EASY INDIAN BUTTER CHICKEN - MEL'S KITCHEN CAFE
From melskitchencafe.com
- In a large 12-inch skillet, heat the oil over medium heat until hot. Add the onion, ginger and jalapeno. Stir often while cooking until the onion is translucent, about 4-5 minutes. Stir in garlic, garam masala, chili powder, cardamom, and coriander. Cook stirring, constantly for another minute.
- Scrape the mixture into a blender or food processor and add tomato paste and chicken broth. Blend until the mixture is smooth. Pour the sauce back into the skillet and add the half and half. Bring the mixture to a simmer over medium heat and add the chicken pieces and the salt and pepper. Stir. Keep the sauce at a simmer, stirring occasionally, and cook for 10-15 minutes, until the chicken is cooked through and the sauce has slightly thickened.
- Cut remaining 3 tablespoons butter into chunks and stir into the sauce until melted. Serve the chicken and sauce over hot rice. Garnish with fresh, chopped cilantro, if desired.
RECIPE: KETO INDIAN BUTTER CHICKEN - KETO-MOJO
From keto-mojo.com
- In a medium bowl with a lid, add the yogurt, lemon juice, turmeric, garam masala, half of the salt, and half of the pepper. Whisk to combine, then add the chicken and toss to coat. Cover, and refrigerate for 6 hours or overnight.
- In a large saucepan, melt the ghee over medium heat. Add the ginger, cumin seeds, onion powder, garlic powder, and chili powder and cook, stirring often, until golden and fragrant, about 3 minutes.
- Add the diced tomatoes, Serrano pepper, the remaining salt and pepper and cook until the tomatoes and chiles soften, about 3 minutes. Add the chicken and its marinade and cook for 5 minutes. Stir in 1/4 cup water. Bring the mixture to a boil, then lower the heat to a simmer, and cook, uncovered, stirring occasionally, for 20 minutes.
INDIAN BUTTER CHICKEN RECIPE | STEP BY STEP - RECIPE52.COM
From recipe52.com
- Combine all the ingredients of chicken in a bowl and marinate for at least 30 minutes or overnight.
- Heat a charcoal until red hot then place charcoal between chicken and drizzle few drops of oil. Cover tightly so smoke is trapped.
- While chicken smoked, prepare gravy. Heat butter in a pan and add all ingredients except cashew powder and cream. Cook for 5 minutes until color changes.
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- In a large bowl, combine the sour cream or plain yogurt with the lemon juice, tumeric, garam masala, chili powder, cumin, ginger paste, minced garlic, and toss with chunked up chicken.
FROM SCRATCH INDIAN BUTTER CHICKEN ... - A LITTLE AND A LOT
From alittleandalot.com
- put them in a high-powered blender along with 1 cup of very hot water. Puree at high speed until very smooth. Set aside. If using cream, measure 1 1/2 cups and set aside.
- Add the garam masala, curry powder, chili powder, turmeric, paprika, sugar, cayenne, salt, and pepper to a small bowl and set aside.
- Add butter and chopped onions to a large saucepan and set it over medium heat. Cook, stirring frequently, until soft and translucent, about 7 minutes. Add the garlic and ginger to the onions and cook, stirring frequently, for 2 minutes longer.
INDIAN BUTTER CHICKEN RECIPE - RECIPE GIRL
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- Combine all the marinade ingredients in a glass bowl. Toss to combine, cover and refrigerate up to 24 hours.
- Heat 1/2 tablespoon of butter and the vegetable oil in a large non-stick skillet over medium heat. Add the onion and sauté until softened, about 3 minutes. Add the garlic and ginger and cook, stirring constantly for about 1 minute or until fragrant. Add the garam masala, chili powder, cayenne and salt. Stir and cook until fragrant, about 30 seconds. Increase the heat to medium-high and add the marinated chicken pieces. Don’t worry about scraping out any remaining marinade mixture - just discard. Sauté until the chicken is no longer pink on the outside, about 5 minutes.
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