Curry Butter Recipes

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BUTTER CHICKEN CURRY



Butter Chicken Curry image

This is a rich dish with a medium hot taste, a good way to introduce curry to those who don't normally eat curry. The chicken is marinated in yogurt and finished in cream. Made the day before eating it is easy to remove the excess fat. Simple to cook, this is my wifes favorite curry.

Provided by Brian Holley

Categories     Curries

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16

3 lbs skinless chicken, and cut into 2-inch pieces
1 inch gingerroot
6 garlic cloves
1 1/2 teaspoons salt
5 ounces plain yogurt
1 lemon, juice of
1 cinnamon stick, 2-inch long broken up
10 green cardamoms
6 cloves
10 red chili peppers
8 peppercorns
2 tablespoons oil
2 tablespoons tomato puree
8 ounces butter
14 ounces chopped tomatoes
5 fluid ounces single cream

Steps:

  • Grind together the cinnamon, cardamoms, cloves, chillies and peppercorns.
  • Mix the spices into the yogurt, add the juice of the lemon blend well.
  • Marinate the chicken in this mix for about two hours.
  • Crush the garlic and ginger to a pulp with the salt, this can be done with the blade of a knife.
  • Heat the oil in a pan or wok and fry the ginger and garlic pulp for 1 minute. Add the chicken and spices and cook for ten minutes.
  • Add then tomato puree and tinned tomatoes, and butter, bring to the boil reduce the heat and simmer till the chicken is cooked.
  • Stir in the cream and simmer for a further 5 minutes.
  • Serve with boiled rice and curried pineapple.
  • Superb.

Nutrition Facts : Calories 1200.5, Fat 74.2, SaturatedFat 38.9, Cholesterol 441.1, Sodium 1501.4, Carbohydrate 20.2, Fiber 3.2, Sugar 11.2, Protein 111.9

BUTTER CHICKEN CURRY



Butter chicken curry image

Tender chicken cooked in a rich, fragrant tomato-based curry sauce makes the perfect butter chicken. Perfect served with steamed rice and naan bread.

Provided by Alida Ryder

Categories     Curry     Dinner

Time 55m

Number Of Ingredients 20

2 kg (4lbs) Chicken Breasts (cut into bite-sized chunks)
¾ cup Plain yoghurt
2 red chillies
2 bay leaves
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
2 teaspoons Garam Masala
2 cardamom pods
Thumb size piece ginger (grated)
6 garlic cloves
800 g (28oz) whole peeled tomatoes
400 g (14oz) tomato puree
1 teaspoon salt
2 teaspoon sugar
1 tablespoon vinegar
3 tablespoons oil/ghee
2 large onions (sliced)
4 garlic cloves (thinly sliced)
½ cup cream
½ cup butter (cubed)

Steps:

  • In a blender, process the spices, yoghurt, tomatoes, ginger and garlic until completely fine. Pour over the chopped chicken and allow to marinade (I left mine for about 2 hours)
  • Heat the oil in a hot pot and fry the onions until soft and golden.
  • Add the garlic and fry for another minute then add the Chicken and all the marinade and allow to come to the boil.
  • Lower the heat and allow to cook for 30-45 minutes until the chicken is fully cooked and the sauce has thickened. Add the cream and cook for another 5 minutes.
  • Add the butter and stir through. Season to taste.
  • Serve with Jasmine Rice and Naan Bread.

Nutrition Facts : Calories 335 kcal, Carbohydrate 14 g, Protein 46 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 129 mg, Sodium 607 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving

BUTTER CHICKEN CURRY



Butter Chicken Curry image

This homemade creamy butter chicken curry tastes exactly like in your local takeout but much cheaper and healthier!

Provided by Julia Frey of Vikalinka

Categories     Dinner

Time 3h40m

Number Of Ingredients 13

1 lbs chicken breasts (cubed)
4 tbsp tandoori masala spice mix
1 cup/250 ml natural yogurt (plain)
2 tbsp ghee or vegetable oil
1 medium onion (chopped)
3 cloves garlic (minced)
1 tbsp ginger paste or grated ginger
1 tsp coriander
1/2 tsp turmeric
2 tbsp tomato paste
1/2 cup/125 ml water
1/2 cup/125 ml whipping cream/double cream
1 tbsp fresh cilantro (chopped)

Steps:

  • In a medium bowl mix the yogurt with the tandoori masala spice mix and add cubed chicken breasts. Marinade for at least 3 hours or overnight.
  • In a deep pan heat the ghee or oil and fry the chopped onion, garlic and ginger together over low heat for 10 minutes.
  • Add the chicken with the marinade to the pan, add the coriander and turmeric, tomato paste and water, stir to combine, then turn the heat up to medium and bring to a boil, then lower the heat and simmer for 20 minutes covered.
  • Add the double cream, stir and cook uncovered for 10 minutes longer until the sauce is thick and desired consistency. Add salt if needed. (There is salt in the tandoori masala spice mix, so only add extra salt if necessary.)
  • Serve with fresh cilantro and basmati rice.

Nutrition Facts : Calories 346 kcal, Carbohydrate 8 g, Protein 27 g, Fat 21 g, SaturatedFat 12 g, Cholesterol 136 mg, Sodium 289 mg, Sugar 5 g, ServingSize 1 serving

BUTTERFLIED LOBSTER WITH CURRY BUTTER



Butterflied Lobster with Curry Butter image

Provided by Bobby Flay

Categories     main-dish

Time 1h

Yield 5 servings

Number Of Ingredients 12

5 (1 1/2-pound) lobsters, par-steamed and butterflied
Olive oil
Salt and freshly ground pepper
Salt and freshly ground pepper
Curry Butter, recipe follows
2 tablespoons olive oil
1/2 small Spanish onion, finely chopped
3 cloves garlic, finely chopped
3 tablespoons Madras curry powder
1 cup white wine
3 sticks unsalted butter, slightly softenend
Salt

Steps:

  • Heat grill to high. Brush the cut side of the lobster with oil and season with salt and pepper. Grill, cut-side down until golden brown, and just cooked through. Flip for 45 seconds to just heat through. Remove from the grill and slather with curry butter.
  • Heat oil in a small saucepan on the grates of the grill or on the side burners. Add onions and garlic, curry powder and wine and cook until reduced, about 30 minutes. Strain. Place the butter in a bowl, add the curry mixture and mix until well combined, season with salt.

CURRY BUTTER



Curry Butter image

You'll love the earthy flavor curry lends to corn, but this butter is great with any veggie, potatoes included. -Elke Rose, Waukesha, Wisconsin

Provided by Taste of Home

Time 5m

Yield 1/2 cup.

Number Of Ingredients 4

1/2 cup butter, softened
1-1/2 teaspoons curry powder
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes

Steps:

  • In a small bowl, beat all ingredients. Refrigerate up to 1 week or freeze up to 3 months.

Nutrition Facts : Calories 102 calories, Fat 11g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 81mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

SOFT-SHELL CRABS WITH CURRY BUTTER



Soft-Shell Crabs With Curry Butter image

Fans of soft-shell crab look forward to the season - late spring and early summer - with feverish anticipation. The entire delicious crab is edible and may be prepared in many ways; deep-fried, grilled or pan-cooked. Here they are sautéed in a spicy curry butter, which complements the crabs' rich flavor. (The recipe makes more butter than is needed for this dish, but is wonderful to have on hand. Use extra for cooking vegetables or eggs.) Serve 1 large or 2 small soft-shell crabs per person.

Provided by David Tanis

Categories     dinner, lunch, main course

Time 30m

Yield 4 servings

Number Of Ingredients 18

1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1/2 teaspoon fennel seeds
5 cloves
1/4 teaspoon grated nutmeg
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne
1/2 teaspoon turmeric
1/2 pound unsalted butter (2 sticks), softened
1/2 teaspoon grated garlic
2 teaspoons grated ginger
1/2 teaspoon kosher salt
Zest and juice of 1 lime, and lime wedges for garnish
1/4 cup unsalted roasted almonds, crushed
1/2 cup chopped scallions
1 cup rice flour, for dusting (optional)
4 large soft-shell crabs, about 5 ounces each, cleaned
8 ounces tender pea shoots or baby spinach

Steps:

  • Make the curry butter: Put the cumin seeds, coriander seeds, fennel seeds and cloves in a dry skillet over medium heat. When spices are lightly toasted and fragrant, after a minute or so, grind them to a powder in a mortar or electric spice mill. Add nutmeg, black pepper, cayenne and turmeric.
  • Put butter in a bowl. Add spices, garlic, ginger, salt and lime zest and juice. Mash seasonings into butter with a wooden spoon. Add crushed almonds and scallions, then mix until well incorporated. (May be prepared several hours ahead, or up to 1 day in advance.)
  • Heat a large skillet over medium-high heat. Add 3 tablespoons curry butter, let melt and swirl pan to distribute. Dust crabs lightly with rice flour, if using. When butter is foamy, add crabs in one layer and raise heat. Let crabs cook 3 minutes, then turn, using tongs, and cook 3 minutes on the other side. (Be careful, as crabs may spatter.) Remove crabs and keep warm.
  • Add 4 tablespoons curry butter to pan and let sizzle. Add pea shoots and cook briefly until wilted, 1 minute or less.
  • Arrange crabs on a warm platter or individual plates. Garnish with wilted pea shoots and lime wedges. Spoon melted curry butter from pan over crabs and serve at once.

Nutrition Facts : @context http, Calories 604, UnsaturatedFat 19 grams, Carbohydrate 6 grams, Fat 52 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 30 grams, Sodium 649 milligrams, Sugar 1 gram, TransFat 2 grams

BUTTER CHICKPEA CURRY



Butter Chickpea Curry image

A delicious, creamy chickpea and potato curry, full of flavor and so simple. You control the spice! Try it once and you'll be hooked! My sister gave me this recipe. I don't know where it came from but I'm glad she did! Serve over a bed of rice.

Provided by Sushi0306

Categories     Main Dish Recipes     Curries     Vegetarian

Time 50m

Yield 4

Number Of Ingredients 12

4 medium potatoes, cubed
2 tablespoons canola oil
1 medium yellow onion, diced
1 teaspoon minced garlic
2 teaspoons curry powder
2 teaspoons garam masala
1 teaspoon ground ginger
1 teaspoon cumin
1 teaspoon salt
1 (10.75 ounce) can condensed tomato soup
½ cup cream or milk
1 (12 ounce) can chickpeas, rinsed and drained

Steps:

  • Place potatoes in a saucepan, cover with water, and bring to a boil over high heat; simmer until the potatoes are tender. Drain, and set aside.
  • Warm oil in a skillet over medium heat. Stir in onion and garlic, and cook until the onions are soft and translucent. Stir in curry powder, garam masala, ginger, cumin, and salt. Cook for 1 or 2 minutes, stirring. Pour in soup, cream, and chickpeas. Stir in potatoes. Simmer 5 minutes.

Nutrition Facts : Calories 504 calories, Carbohydrate 72 g, Cholesterol 40.8 mg, Fat 20.9 g, Fiber 10 g, Protein 11.1 g, SaturatedFat 7.9 g, Sodium 1287.9 mg, Sugar 8.2 g

EASY INDIAN BUTTER CHICKEN



Easy Indian Butter Chicken image

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

1 cup butter, divided
1 onion, minced
1 tablespoon minced garlic
1 (15 ounce) can tomato sauce
3 cups heavy cream
2 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon garam masala
1 ½ pounds skinless, boneless chicken breast, cut into bite-sized chunks
2 tablespoons vegetable oil
2 tablespoons tandoori masala

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

BROILED FISH WITH LEMON CURRY BUTTER



Broiled Fish With Lemon Curry Butter image

Broiled fish fillets topped with a little butter and a squirt of lemon is a quick, easy weeknight staple. But when the butter is spiked with plenty of garlic, a jolt of curry powder and piquant fresh ginger, then brightened with fresh herbs, it becomes a superb, company-worthy dish that still cooks in under 10 minutes flat. Use your favorite fish here; any mild fillet will allow the buttery sauce to shine.

Provided by Melissa Clark

Categories     dinner, easy, quick, weekday, seafood, main course

Time 10m

Yield 4 servings

Number Of Ingredients 11

4 tablespoons unsalted butter
4 garlic cloves, finely grated or minced
1 1/2 tablespoons minced thyme leaves
1 1/2 teaspoons curry powder
1 1/2 teaspoons grated ginger
1/4 teaspoon fine sea salt, more as needed
3/4 teaspoon finely grated lemon zest
Ground black pepper, to taste
4 (6-ounce) blackfish, flounder or hake fillets
Fresh lemon juice, for serving
Dill fronds or fresh parsley, for serving

Steps:

  • Heat the broiler. In a small saucepan over medium heat, melt butter. Stir in garlic, thyme, curry powder, ginger and 1/4 teaspoon salt; heat until fragrant, about 1 minute. Stir in lemon zest.
  • Season fish with salt and pepper and place on a rimmed baking sheet. Pour sauce over fish and broil until fish is flaky and cooked through, about 5 minutes. Top with a squeeze of lemon juice and fresh dill, and serve.

Nutrition Facts : @context http, Calories 253, UnsaturatedFat 4 grams, Carbohydrate 3 grams, Fat 13 grams, Fiber 1 gram, Protein 31 grams, SaturatedFat 8 grams, Sodium 240 milligrams, Sugar 0 grams, TransFat 0 grams

CORN WITH CURRY BUTTER



Corn with Curry Butter image

This spiced side is always a favorite with fried chicken, grilled sausage, or burgers.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 5

4 large ears corn, husks and silk removed
6 tablespoons unsalted butter, softened
1 1/2 teaspoons curry powder
Coarse salt and ground pepper
2 teaspoons finely chopped fresh chives

Steps:

  • In a large pot of boiling water, cook corn, until tender, 8 to 10 minutes. Meanwhile, in a small bowl, combine butter and curry powder; season with salt and pepper. Transfer corn to a cutting board and cut each cob crosswise into thirds. Serve topped with curry butter and chives.

ROAST FISH WITH CURRY BUTTER



Roast Fish with Curry Butter image

Give vegetables a head start in a hot oven before turning the heat way down. Then lay the fish on top, and let everything finish cooking together.

Provided by Chris Morocco

Categories     Bon Appétit     Dinner     Fish     Pescatarian     Healthy     Potato     Roast     Curry     Fennel     Ginger     Soy Free     Dairy Free     Peanut Free     Wheat/Gluten-Free     Tree Nut Free

Yield 4 servings

Number Of Ingredients 11

1 fennel bulb, sliced
1 large red onion, cut through root end into 8 wedges
1 lb. baby Yukon Gold potatoes, halved if large
3 Tbsp. extra-virgin olive oil
Kosher salt
4 Tbsp. unsalted butter
2 garlic cloves, crushed
1 (1/2") piece ginger, peeled, finely chopped
1 tsp. curry powder
1 1/4 lb. piece cod, hake, haddock, or pollock
Mint (for serving)

Steps:

  • Preheat oven to 425°F. Toss fennel, onion, potatoes, and oil in a 3-qt. baking dish to coat; season with salt. Roast, tossing once, until vegetables are browned and softened, 35-40 minutes.
  • Meanwhile, melt butter in a small saucepan over medium heat. Mix in garlic, ginger, curry powder, and a pinch of salt. Simmer until color intensifies, about 1 minute. Remove from heat.
  • Season fish with salt and lay on top of cooked vegetables. Drizzle fish with curry butter. Reduce oven temperature to 350°F and bake fish until flesh easily flakes apart with a fork, 12-15 minutes.
  • Serve vegetables and fish with mint scattered over.

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From barbecuebible.com


PEANUT BUTTER CHICKEN CURRY - MAE'S MENU
2020-09-21 Part Indian curry, part Thai curry, and 100% pure deliciousness, this fusion Peanut Butter Chicken Curry Recipe is homey, spicy, naturally sweet, and creamy. Print Ingredients. 1.25 lbs boneless skinless chicken thighs, cut into 2-inch pieces ½ teaspoon salt ¼ teaspoon black pepper 2 teaspoons coconut oil, divided* 1 large white or yellow onion, diced 3 cloves …
From maesmenu.com


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