EASY BUTTER CHICKEN RECIPE
Chunks of tender chicken cooked in a Rich and Creamy buttery Indian sauce.
Provided by Rena
Categories Main Course
Time 35m
Number Of Ingredients 19
Steps:
- Start by marinating the chicken. In a large glass bowl, combine the olive oil with garlic powder,garam masala, cumin, chili powder, and salt.
- Add the chicken and toss to coat with the marinade. Cover with plastic wrap and refrigerate for at least 6 hours, up to 24 hours.
- To make the sauce, heat 2 tablespoons of ghee or clarified butter in a large skillet over medium-high heat.
- Use tongs to add the marinated chicken pieces to the skillet in a single layer, leaving behind the excess marinade, and brown on all sides.
- Cook the chicken in batches, if necessary, and don't worry about cooking it all the way through at this stage.
- Transfer the browned chicken toa plate. Add another tablespoon of ghee to the skillet, and reduce to medium heat.
- Add the onion, garlic, garam masala, ginger, chili powder, coriander, and cayenne, and stir to combine.
- Cook the mixture for 45 seconds, then add the tomato sauce. Bring the sauce to a simmer and cook for 5 minutes, stirring occasionally.
- Stir in the coconut cream, and return to a simmer. Return the browned chicken pieces to the skillet, along with any accumulated juices, and use a wooden spoon to settle the chicken into the sauce.
- Simmer for 10-15 minutes over medium-low heat, until the chicken, is tender and cooked through.
- Season to taste with salt and pepper if necessary. Garnish with chopped cilantro and serve hot.
Nutrition Facts : Calories 386 kcal, Carbohydrate 9 g, Protein 25 g, Fat 29 g, SaturatedFat 19 g, Cholesterol 122 mg, Sodium 666 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
EASY, HEALTHY BUTTER CHICKEN
Healthy butter chicken is a delicious Indian dish with tender chicken pieces swimming in an amazing, creamy tomato curry sauce!
Provided by Kathryn
Categories Chicken Recipes in Under 30 Minutes
Time 1h25m
Number Of Ingredients 19
Steps:
- Place the cut pieces of chicken in a bowl or tiptop plastic bag. Combine all of the marinate ingredients in a bowl and stir well. (It will be very thick.) Pour the marinate ingredients over the chicken and stir to coat all of the chicken. Let marinate for at least 30 minutes and up to 8 hours (see notes).
- Heat a large skillet over medium-high heat. Add canola oil.
- Add onion and cook for 2-3 minutes, until softened. Add garlic and cook for an additional minute.
- Add the marinated chicken (along with all of the marinade) to the pan. Sprinkle with brown sugar and cook for 2-3 minutes.
- Add the yogurt and water, reduce the heat to medium or medium-low, enough to maintain a steady simmer. Let cook for 8-10 minutes, until the chicken is cooked through and sauce is thickened.
- Season to taste with salt and pepper (it may not need any).
- Serve the chicken hot with extra sauce spooned over top.
Nutrition Facts : Calories 327 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 130 milligrams cholesterol, Fat 8 grams fat, Fiber 1 grams fiber, Protein 51 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 486 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
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.
EASY BUTTER CHICKEN RECIPE BY TASTY
This simplified version of the Indian classic combines chicken, tomato sauce, and a slew of aromatic spices all in one pot to make a flavorful dinner that's just as good as the version you'll get at restaurants - only way easier to make. Serve it over rice with a bit of cilantro to balance the heat and dinner is done.
Provided by Tasty
Categories Dinner
Time 50m
Yield 4 servings
Number Of Ingredients 18
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!
Nutrition Facts : Calories 799 calories, Carbohydrate 15 grams, Fat 52 grams, Fiber 3 grams, Protein 74 grams, Sugar 8 grams
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