Butter Chicken With Spinach Basmati Recipes

BUTTER CHICKEN WITH SPINACH & BASMATI

Steps:

• Heat butter and 1 tablespoon of the oil in a large heavy based saucepan. Cook the chicken in batches until browned. Transfer to a bowl.
• Reduce heat and add remaining oil. Add onion and cook, stirring occasionally, for 5 minutes or until soft.
• Add ginger, garlic and spices. Cook, stirring, until fragrant (about 30 seconds).
• Add tomato puree and chicken (including juices). Simmer 10 minutes, stirring occasionally.
• Place cornflour in a small bowl. Stir in 1 tablespoon cream and set aside. Add remaining cream and yoghurt to chicken mixture - stir to combine.
• Simmer 10 minutes, stirring occasionally. Add cornflour mixture and stir for 1 minute longer or until thickened.
• Add spinach and stir just until wilted. Season with salt.
• Cook rice as per directions on pack. Serve butter chicken with rice and top with flaked almonds.

EASY INDIAN BUTTER CHICKEN

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.

(MURGH MAKHANI) BUTTER CHICKEN

Steps:

• Whisk together the yogurt, lemon juice, turmeric, garam masala and cumin in a large bowl. Put the chicken in, and coat with the marinade. Cover, and refrigerate (for up to a day).
• In a large pan over medium heat, melt the butter in the oil until it starts to foam. Add the onions, and cook, stirring frequently, until translucent. Add the garlic, ginger and cumin seeds, and cook until the onions start to brown.
• Add the cinnamon stick, tomatoes, chiles and salt, and cook until the chiles are soft, about 10 minutes.
• Add the chicken and marinade to the pan, and cook for 5 minutes, then add the chicken stock. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for approximately 30 minutes.
• Stir in the cream and tomato paste, and simmer until the chicken is cooked through, approximately 10 to 15 minutes.
• Add the almonds, cook for an additional 5 minutes and remove from the heat. Garnish with the cilantro leaves.

AFGHANI CHICKEN WITH SPINACH

Steps:

• Flour the chicken breasts.
• Sear in olive oil.
• Add onion; saute 2 minutes.
• Add garlic.
• Add turmeric, nutmeg, and cinnamon; cook 1 minute; do not burn.
• Add tomatoes and chicken stock.
• Bake in oven at 350 degrees Fahrenheit covered for 1 hour until meat is tender.
• Remove dish from oven.
• Add spinach; stir until wilted.
• While spinach is wilting, place pine nuts on cookie sheet; roast for 3 minutes in oven; do not burn.
• Cool slightly.
• Add yogurt and lemon juice.
• Add toasted pine nuts to top.

SLOW-COOKER BUTTER CHICKEN

Steps:

• Heat large saucepan over medium-high heat; add butter and onion. Cook and stir until onions are tender, 2-3 minutes. Add garlic, cook until fragrant, 1 minute. Add garam marsala, curry powder, chili powder and ginger; cook and stir 1 minute longer. Add flour. Drizzle in olive oil until a paste is formed. Whisk in coconut milk and tomato paste; cook and stir until combined and slightly thickened, 1-2 minutes. Season with salt and pepper., Using an immersion blender, carefully puree spice mixture. Transfer mixture into a 5-qt. slow cooker. Add chicken; gently stir to combine., Cover and cook on low until chicken is no longer pink, 3-4 hours. Serve with rice. If desired, sprinkle with cilantro and serve with naan bread.