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.
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
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
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.
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QUICK AND EASY INDIAN BUTTER SHRIMP - SEASONS AND SUPPERS
From seasonsandsuppers.ca
Ratings 3Calories 307 per servingCategory Main Course
- Heat butter in a large skillet over medium heat. Add onion and cook, stirring, until onion is softened and starting to colour, 3-4 minutes. Add the Spice Mix and cook, stirring, about 1 minute. Add the curry paste, tomato paste, brown sugar, garlic and ginger paste and cook, stirring, another 30 seconds or so. Add the crushed tomatoes to the pan and stir to combined. Lower heat and allow to simmer until it slightly reduces, about 5 minutes.
- *If desired, you can use an immersion blender in the pan to puree the sauce at this point, if you prefer a smooth sauce.
- Add the frozen shrimp to the pan and stir to combine. Allow to simmer until shrimp is thawed and warmed in the case of cooked shrimp (2-3 minutes), or until cooked through, for raw shrimp (4-5 minutes). *The frozen shrimp will add some moisture to the sauce, but if sauce seems too thick at any point, add a splash of water to the mix.
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.
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