Butter Masala Chicken With Raisins And Peppers Recipes

CHICKEN BUTTER MASALA

Steps:

• Cut chicken to ¾ inch pieces and add them to a bowl. Pat dry with kitchen tissues.
• Add all the ingredients for marinade - Greek yogurt / hung curd, red chilli powder, turmeric, garam masala, salt, ginger garlic paste, kasuri methi, oil and lemon juice.
• Marinate and rest covered for a minimum of 60 mins, overnight is best (refrigerated).

CHICKEN WITH RAISINS

Steps:

• Place raisins in a bowl, add brandy and set aside to plump overnight or for at least 8 hours.
• Make the chicken: Dry chicken pieces. Heat oil in a sauté pan on medium-high, add chicken, skin side down, season with salt and pepper, and sear until golden brown, 6 to 8 minutes. Turn pieces and brown second side. Scatter shallots over chicken. Add verjus to the pan, cover, reduce heat to low and cook 15 to 20 minutes, basting chicken once, until chicken is cooked through.
• Remove chicken to a dish and cover to keep warm. Add raisins with their brandy to the pan, bring to a simmer for a couple of minutes, then add glace de viande and crème fraîche. Cook for several minutes, until the sauce thickens enough to coat a spoon.
• Return chicken to the pan, baste with the sauce, then transfer the contents of the pan to a warm, rimmed platter and serve.

EASY BUTTER CHICKEN RECIPE BY TASTY

Steps:

• In a large bowl, season the chicken breast with salt, pepper, 1 teaspoon of chili powder, and the teaspoon of turmeric. Let sit for 15 minutes to marinate.
• Melt 2 tablespoons of butter in a large pot over medium heat. Brown the chicken, then remove from the pot.
• Melt another 2 tablespoons of butter in the pot, then add the onion, garam masala, remaining teaspoon of chili powder, the cumin, ginger, garlic, cayenne, cinnamon, salt and pepper. Cook until fragrant.
• Add the tomato sauce and bring to a simmer.
• Add the water and cream and return to a simmer.
• Return the chicken to the pot, cover, and simmer for another 10-15 minutes.
• Stir in the last 2 tablespoons of butter and season with more salt and pepper to taste.
• Serve the chicken over rice and garnish with cilantro.
• Enjoy!

MAKHANI CHICKEN (INDIAN BUTTER CHICKEN)

Steps:

• To Marinate: Place chicken in a nonporous glass dish or bowl with lemon juice, 1 tablespoon chili powder and salt. Toss to coat; cover dish and refrigerate to marinate for 1 hour.
• Drain yogurt in a cloth for 15 to 20 minutes. Place in a medium bowl; mix in salt, garlic paste, garam masala, butter, chili powder, ginger paste, lemon juice and oil. Pour yogurt mixture over chicken, replace cover and refrigerate to marinate for another 3 to 4 hours.
• Preheat oven to 400 degrees F (200 degrees C).
• Place chicken on skewers. Place skewers in a 9x13 inch baking dish and bake in preheated oven for 20 minutes, or until almost cooked through.
• To Make Sauce: Melt butter in a medium saucepan over medium heat. Stir in garam masala. When masala begins to crackle, mix in ginger paste, chopped garlic and green chile peppers. Saute until tender, then stir in tomato puree, chili powder, salt and water. Bring to a boil; reduce heat to low and simmer, stirring in honey and fenugreek.
• Place chicken in sauce mixture. Continue cooking for another 5 minutes, or until chicken is no longer pink inside. Stir in fresh cream.

GARAM MASALA BUTTER CHICKEN

Steps:

• Combine chicken, garlic, spices and yoghurt in a large bowl, cover and refrigerate 3 hours or overnight.
• Melt butter in large saucepan or wok; cook chicken mixture, stirring, about 10 minutes or til chicken browns slightly.
• Add vinegar, paste, puree, stock, cardamom and cinnamon stick; bring to a boil. Reduce heat and simmer, uncovered, about 30 minutes or til chicken is cooked through.
• Add cream, stir until heated through; stir in cilantro just before serving.