Indian Butter Chicken Without The Butter Recipes

INDIAN BUTTER CHICKEN (CHICKEN MAKHANI)

Indian Butter Chicken (Chicken Makhani) image

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

Ingredients

2 teaspoons garam masala
2 teaspoons tandoori masala powder
2 teaspoons Madras curry powder
1 teaspoon ground cumin
½ teaspoon ground cardamom
½ teaspoon ground cayenne pepper
salt and ground black pepper to taste
1 ½ pounds boneless, skinless chicken thighs, cut into bite-size pieces
3 tablespoons butter, divided
1 yellow onion, chopped
1 tablespoon lemon juice
4 cloves garlic, minced
2 teaspoons chopped fresh ginger
1 cup tomato puree
1 cup half-and-half
¼ cup plain yogurt
⅓ cup cashews
1 bunch fresh cilantro, stems removed

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

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

Ingredients

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

INDIAN BUTTER CHICKEN (WITHOUT THE BUTTER)

Indian Butter Chicken (Without the Butter) image

Amazing flavour and the butter is not missed at all. Quite easy dish, don't let the long list of ingredients scare you off, it goes fast once you are at it, bring out all the spices in one go.Serve with rice and pappadums

Provided by Deantini

Categories Chicken Breast

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

500 g chicken breasts (or chicken thighs or a mix of both)
1 onion, finely chopped
2 teaspoons vegetable oil
1 teaspoon cumin
1 teaspoon cinnamon
1 teaspoon salt
1/2 cup unsalted cashews
1/2 cup plain 1% yogurt
1/2 cup 1% low-fat milk
1 piece gingerroot, fresh (walnut size)
2 plum tomatoes, chopped
1 (6 ounce) can tomato paste (if you want a thicker sauce, can be omitted)
2 garlic cloves
1 teaspoon chili powder
1/2 teaspoon ground cardamom
1/4 teaspoon turmeric
1/8 teaspoon clove
1/8 teaspoon black pepper
1 tablespoon butter (for browning of chicken)

Steps:

Can be made on stove top or in oven (if using oven preheat oven to 325°F.
Chop chicken pieces into bite size pieces or slightly larger, according to preference.
In a large bowl mix chicken with onion, oil, cumin, cinnamon and salt. Set aside.
To make the sauce, combine all ingredients from the cashews up to and including black pepper. Process until pureed using a blender, hand blender or a food processor.
Melt butter in large heatproof (if cooking in oven) casserole pot.
Brown chicken and onions turning to brown all sides well.
Add cashew sauce to pot.
Cover tightly and bake in oven (or cook on stovetop) for 40 minute.

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