Butter Chicken Sâuçá Recipes

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SUNNY'S EASY BUTTER CHICKEN



Sunny's Easy Butter Chicken image

Butter Chicken is the commonly used name for the original Punjabi dish murgh makhani. I'm putting my spin on it to save time by using frozen prepared garlic and ginger pods from the supermarket.

Provided by Sunny Anderson

Categories     main-dish

Time 2h40m

Yield 4 servings

Number Of Ingredients 17

1/2 cup Greek yogurt
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon turmeric
1 tablespoon garam masala
1 tablespoon hot Hungarian paprika
Kosher salt and freshly ground black pepper
2 pounds boneless, skinless chicken tenders, cut into 1-inch sections
4 tablespoons salted butter
1 cup crushed tomatoes
1 teaspoon sugar
2 frozen ginger pods (or 2 inches ginger, grated)
2 frozen garlic pods (or 2 cloves garlic, grated)
3/4 to 1 cup heavy cream, at room temperature
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh cilantro, plus more to garnish
2 cups cooked basmati rice

Steps:

  • For the marinade: In a bowl, add the yogurt, chili powder, cumin, turmeric, garam masala, paprika, 2 teaspoons salt and a few grinds of black pepper. Stir until everything is one color. Scoop into a large resealable bag and add the chicken. Leave on the counter at room temperature for 2 hours.
  • To cook the chicken: In a large pan with straight sides on medium-high heat, add the butter and then the chicken chunks from the bag, discarding the marinade. Cook, turning, until some parts are browned but most are still white, about 8 minutes.
  • For the sauce. Add the crushed tomatoes, sugar, ginger and garlic to the pan. Things should be bubbly and hot. Stir to marry everything and when the pan smells like garlic and ginger, add the heavy cream and stir again until everything is the same color. Partially cover and simmer on low for 20 minutes.
  • For serving: Stir in the cilantro and serve over rice with another sprinkle of cilantro.

BUTTER CHICKEN SâUçá



Butter Chicken Sâuçá image

Yield Serves 8

Number Of Ingredients 30

1/4 cup finely minced garlic
1/2 teaspoon kosher salt
3/4 cup plain yogurt
1 1/4 teaspoons chili powder
1 1/4 teaspoons garam masala
2 teaspoons olive oil
1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
4 1/2 teaspoons olive oil
1 1/2 teaspoons tomato paste
2 cinnamon sticks
1/2 teaspoon ground cardamom
1 bay leaf
2 or 3 Thai green chiles
1 tablespoon minced fresh ginger
1/4 cup water
1 (14-ounce) can diced tomatoes
1/4 teaspoon chili powder
1/4 teaspoon garam masala
1/4 cup very finely chopped salted cashews
1 teaspoon ground fennel seed
1 1/2 cups uncooked basmati rice
1 1/2 teaspoons olive oil
1/4 cup unsalted butter
1/4 cup heavy cream
1 1/2 teaspoons honey
1/2 teaspoon kosher salt
1/4 teaspoon freshly squeezed lime juice
1/4 cup chopped fresh cilantro, plus more for garnish
8 pieces flatbread (preferably Kronos), paratha, or roti
1/2 cup chopped salted, roasted cashews

Steps:

  • To make the marinated chicken, combine the garlic, salt, yogurt, chili powder, garam masala, and olive oil and stir to combine. Pour over the chicken and seal in a large resealable bag. Let marinate in the refrigerator overnight.
  • To make the sauce base, heat a large, heavy saucepan over medium heat. Add the olive oil, tomato paste, cinnamon sticks, cardamom, bay leaf, Thai chiles, and ginger and cook for 2 to 3 minutes. Add the water to the pan and deglaze, scraping the pan to remove any bits stuck on the bottom. Add the tomatoes, chili powder, garam masala, cashews, and fennel seed to the pan. Lower the heat, cover, and simmer for 30 minutes. Remove the cinnamon sticks and bay leaves from the sauce, transfer the sauce to a blender, and purée. Set aside and keep warm.
  • To make the Sâuça, prepare the rice according to the package instructions. Meanwhile, heat the olive oil in a nonstick skillet over medium-high heat until just smoking. Drain the marinade from the chicken and transfer the chicken to the skillet, searing on all sides until browned all over but not cooked through.
  • Add the reserved sauce base to the pan with the chicken and bring to a simmer for 1 minute. Add the butter, cream, honey, salt, and lime juice and simmer on low for 5 to 6 minutes. Bring the sauce to a boil, remove from the heat, and fold in the cilantro.
  • Spoon about 1/2 cup of the rice onto your favorite flatbread, top it with the chicken mixture, and garnish with the chopped cashews and cilantro. Roll the flatbread around the filling, and enjoy. Repeat to make 7 more sandwiches.

BUTTER CHICKEN (INDIAN CHICKEN IN TOMATO CREAM SAUCE)



Butter Chicken (Indian Chicken in Tomato Cream Sauce) image

A rotisserie chicken stands in quite well for the original tandoori chicken in this version of the simple north Indian dish. In just a few simple steps with a handful of spices, an ordinary chicken become an exotic, family-pleasing meal with a richly spiced sauce that melds right into the chicken. The dish is done when the meat is - as Indian cookbook author Julie Sahni describes it - "meltingly tender." Serve with spinach, quickly cooked in oil and garlic to complete the meal.

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 15

1 tablespoon garam masala seasoning
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne
3 tablespoons butter
1 large onion, chopped (about 1 cup)
2 teaspoons jarred minced garlic
1 tablespoon tomato paste
1 (15-ounce) can tomato sauce
1 (14 1/2-ounce) can diced tomatoes in juice
1 skinless rotisserie chicken, boned out and pulled into 1 1/2 by 1/2-inch chunks
1 (10-ounce) box frozen peas, placed in a colander and run under hot water to thaw
1/3 cup heavy whipping cream
Hot basmati rice, for serving
Pita bread, warmed according to package directions, for serving

Steps:

  • To make the spice blend: Stir the ingredients together in a small bowl and set aside.
  • To make the sauce: Melt the butter in a 12-inch nonstick skillet over medium heat. Add the onion and cook, stirring frequently, until the pieces just begin to turn gold, about 5 minutes. Add the garlic, tomato paste and spice blend, and cook for 1 minute, stirring constantly to prevent burning. The spices will be fragrant. Add the tomato sauce and diced tomatoes and stir will. Add the chicken pieces, spoon the sauce over the top and bring to a simmer. Turn the heat to low and cook, uncovered, until the chicken is warmed through and the sauce is flavorful, about 10 minutes. Stir frequently. Remove the chicken to a serving dish and cover to keep warm.
  • Shake any excess water from the peas. Add the peas and cream to the sauce in the pan, stir well and heat through. Do not boil. Spoon the sauce over the chicken. Serve with rice and warmed pita bread.

CHICKEN WITH ROSEMARY BUTTER SAUCE



Chicken with Rosemary Butter Sauce image

This elegant rosemary chicken requires minimal effort but will win you major compliments. You'll love the mellow sauce! -Connie McDowell, Greenwood, Delaware

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 5

4 boneless skinless chicken breast halves (6 ounces each)
4 tablespoons butter, divided
1/2 cup white wine or chicken broth
1/2 cup heavy whipping cream
1 tablespoon minced fresh rosemary

Steps:

  • In a large skillet over medium heat, cook chicken in 1 tablespoon butter until a thermometer reads 165°, 4-5 minutes on each side. Remove and keep warm., Add wine to pan; cook over medium-low heat, stirring to loosen browned bits from pan. Add cream and bring to a boil. Reduce heat; cook and stir until slightly thickened. Stir in rosemary and remaining 3 tablespoons butter until blended. Serve sauce with chicken.

Nutrition Facts : Calories 411 calories, Fat 26g fat (15g saturated fat), Cholesterol 158mg cholesterol, Sodium 183mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 35g protein.

EASY BUTTER CHICKEN RECIPE BY TASTY



Easy Butter Chicken Recipe by Tasty image

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

2 lb boneless, skinless chicken breast, cubed
salt, to taste
pepper, to taste
2 teaspoons chili powder, divided
½ teaspoon turmeric
6 tablespoons butter, divided
1 ½ cups yellow onion, diced
3 teaspoons garam masala
1 teaspoon cumin
1 teaspoon cayenne pepper
1 tablespoon ginger, grated
3 cloves garlic, minced
1 cinnamon, 3 inch (8 cm) stick
14 oz tomato sauce
1 cup water
1 cup heavy cream
rice, for serving
fresh cilantro, chopped for garnish

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

PEANUT BUTTER SAUCE CHICKEN



Peanut Butter Sauce Chicken image

An invention of mine to make use of some leftover chicken breasts. Its ingredients mainly belong to the Far-Eastern cuisine, but it also has a slight Latin twist and a Lebanese hint! ENJOY

Provided by Rita's treats

Categories     Meat and Poultry Recipes     Chicken

Time 25m

Yield 4

Number Of Ingredients 9

1 tablespoon sesame oil
½ teaspoon minced garlic
1 pinch salt
¼ cup pine nuts
2 cooked, boneless chicken breast halves, diced
1 tablespoon peanut butter
1 dash soy sauce
3 pickled jalapeno pepper slices, chopped
½ cup water

Steps:

  • Heat the sesame oil in a skillet over medium heat. Stir in the garlic and salt. Cook and stir 1 minute, then stir in the pine nuts, and cook until golden, about 5 minutes. Add the diced chicken breast, and cook a few minutes to reheat. Stir in the peanut butter, soy sauce, and jalapeno pepper until the peanut butter has melted. Pour in the water, and bring to a simmer. Cook and stir until the sauce has thickened, about 5 minutes more.

Nutrition Facts : Calories 171.3 calories, Carbohydrate 2.3 g, Cholesterol 27.6 mg, Fat 12.5 g, Fiber 0.7 g, Protein 13.2 g, SaturatedFat 2.3 g, Sodium 69.6 mg, Sugar 0.8 g

BUTTER CHICKEN SAUCE



Butter Chicken Sauce image

Make and share this Butter Chicken Sauce recipe from Food.com.

Provided by Jen in Victoria

Categories     Indian

Time 1h10m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 12

1 tablespoon garam masala
1 1/2 teaspoons ground ginger
1/8-1/4 teaspoon cayenne
2 tablespoons honey
1 tablespoon fresh ginger, chopped
1 tablespoon fresh garlic, chopped
1/4-1/2 teaspoon salt
1/2 cup butter
1 cup onion, chopped
2 tablespoons tomato paste
1 (14 1/2 ounce) can tomato sauce
1 (14 1/2 ounce) can whole canned tomatoes

Steps:

  • Combine garam masala, ground ginger and cayenne in a small bowl; set aside.
  • Over medium low heat, sauté onion in butter for about 10 minutes. Add fresh ginger and garlic. Cook for an additional 5 minutes or until tender.
  • Add spice blend, stirring frequently for 30-60 seconds, being careful to not burn the spices.
  • Add tomato sauce, whole peeled tomatoes, and paste. Let simmer for about 15-20 minutes.
  • Transfer sauce to blender and process until smooth.
  • Pour butter chicken sauce back into pan. Add salt and sugar to taste.

Nutrition Facts : Calories 307.4, Fat 23.5, SaturatedFat 14.7, Cholesterol 61, Sodium 1105, Carbohydrate 25.2, Fiber 3.8, Sugar 18.3, Protein 3.5

HOW TO MAKE THE CREAMIEST BUTTER CHICKEN RECIPE BY TASTY



How To Make The Creamiest Butter Chicken Recipe by Tasty image

Butter chicken is a traditional North Indian dish also known as murgh makhani. The dish gets its name from the generous amount of butter (makhan) used in the recipe, but also from the smooth, silken, butter-like texture of the gravy used to simmer the chicken. Butter chicken is thought to have originated in restaurants in order to use up leftovers of tandoori chicken, an extremely popular dish. Like all Indian recipes, there are countless versions of butter chicken, all with nuanced variations. This is our favorite recipe for the Indian classic.

Provided by Katie Aubin

Categories     Dinner

Time 4h30m

Yield 4 servings

Number Of Ingredients 46

1 dried bay leaf
2 whole cinnamon sticks
1 teaspoon whole clove
20 whole black cardamom pods
1 tablespoon whole black peppercorn
2 tablespoons whole cumin seeds
4 tablespoons whole coriander
½ whole nutmeg pod
1 fresh ginger, peeled
6 cloves garlic
1 tablespoon olive oil
1 pinch kosher salt
1 teaspoon ground turmeric
1 ½ teaspoons ground cumin
1 ½ teaspoons ground coriander
1 teaspoon kosher salt
½ lemon, juiced
1 teaspoon kashmiri chile powder
½ cup full fat greek yogurt
8 chicken thighs, (about 2 pounds), cut into strips or cubes
4 tablespoons unsalted butter, divided
2 tablespoons olive oil
½ teaspoon whole cumin seeds
1 whole black cardamom pod
1 dried bay leaf
4 whole cloves
2 green chiles, finely chopped (optional)
½ teaspoon ground turmeric
1 large yellow onion, chopped
1 ½ teaspoons ground cumin
1 teaspoon kashmiri chile powder
1 ½ teaspoons ground coriander
2 ½ cups crushed tomato, canned
½ cup cashews
kosher salt, to taste
½ cup water
2 tablespoons sugar
2 tablespoons heavy cream
1 tablespoon dried fenugreek leaves
1 tablespoon freshly ground cilantro
basmati rice, cooked
onion kulcha
garlic naan
roti
Paratha
12 wooden skewers

Steps:

  • Make the garam masala: Add the bay leaf, cinnamon stick, cloves, cardamom pods, blcak peppercorns, cumin seeds, coriander seeds, and nutmeg to a medium skillet. Toast over medium heat for 1-2 minutes, until fragrant, but not burnt. Transfer the toasted spices to a plate and let cool.
  • Transfer the spices to an electric spice grinder or mortar and pestle and grind into a fine powder. The garam masala will keep in an airtight container in a cool, dark place for several months.
  • Make the ginger-garlic paste: Add the ginger, garlic, oil, and salt to a small food processor or blender and process into a smooth paste, scraping down the sides of the processor as needed.
  • Marinate the chicken: In a large bowl, whisk together the 2 tablespoons ginger-garlic paste, 2 teaspoons garam masala, the turmeric, ground cumin, ground coriander, salt, lemon juice, Kashmiri red chile powder, and Greek yogurt until well combined. Add the chicken and toss to coat, then cover the bowl with plastic wrap and refrigerate for at least 3 hours, but ideally overnight.
  • Add the wooden skewers to a large baking dish. Cover with enough water to completely submerge, then soak for at least 1 hour.
  • When ready to cook the chicken, arrange an oven rack in the highest position. Turn the oven to broil on high. Set a wire rack over a rimmed baking sheet.
  • Thread the chicken onto wooden skewers and set on the wire rack, spacing evenly. Broil for 15 minutes, until evenly browned and cooked through, turning the skewers every 5 minutes to ensure even cooking. Let cool slightly before removing chicken from the skewers. Set aside.
  • While the chicken cooks, make the gravy: In a large, high-walled skillet, melt together the butter and the olive oil over medium heat. Add the cumin seeds, cardamom pod, bay leaf, cloves, green chiles, and turmeric and sauté for 1 minute, until fragrant. Add the onion and cook for about 5 minutes, until lightly browned. Add 2 tablespoons ginger-garlic paste and cook for another minute, until fragrant. Add the ground cumin, Kashmiri red chile powder, ground coriander, and 1½ teaspoons of garam masala and stir for 1 minute, until well combined.
  • Add the crushed tomatoes, cashews, and a pinch of salt and cook, stirring often, for 10-15 minutes, until the tomatoes are a deeper, dark red color and the cashews are soft.
  • Transfer the tomato mixture to a high-powered blender. Add ½ cup water and blend until completely smooth, adding up to ½ cup more water if needed. If your blender is not high-powered, strain the gravy through a fine-mesh sieve after blending for a smoother texture.
  • Wipe the pan clean, then return the gravy to the pan. Add the remaining 3 tablespoons of butter, the sugar, and the cooked chicken. Cover and cook over low heat for 10 minutes, until the chicken is warmed through. Stir in the heavy cream and fenugreek and season with more salt to taste.
  • Garnish the butter chicken with cilantro and serve with your choice of basmati rice, onion kulcha, naan, roti, or paratha.
  • Enjoy!

Nutrition Facts : Calories 895 calories, Carbohydrate 51 grams, Fat 46 grams, Fiber 13 grams, Protein 75 grams, Sugar 18 grams

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From recipetineats.com


BUTTER CHICKEN RECIPE (THE BEST RECIPE EVER) - WHISKAFFAIR
2021-07-26 Wash the chicken breasts and drain any extra water. Cut the chicken into 1-inch cubes. Mix the chicken pieces with thick yogurt, coriander powder, Kashmiri red chili powder, ginger-garlic paste, garam masala powder, lime juice, and salt. Cover the bowl and refrigerate the chicken for 2-3 hours or better overnight.
From whiskaffair.com


BUTTER CHICKEN | READY SET EAT
Heat oil in large non-stick skillet set over medium-high heat. Add chicken; stir-fry for 5 minutes. Step two. Stir in broccoli; cover and cook for 5 minutes over low heat. Step three. Stir in VH® Butter Chicken Sauce and tomatoes; cook, stirring, for 5 minutes. Step four. Serve with rice or boiled potatoes. Add a sprig of parsley as a garnish.
From readyseteat.ca


RESTAURANT STYLE BUTTER CHICKEN. – NOT A CURRY
2020-06-28 Heat butter in a pan, add cardamoms, bay leaf, garlic, green chilies. Once they start to splutter, add pureed tomatoes and tomato paste. Adjust salt and cook over medium heat for 12-15 minutes. Add fresh cream, honey, and dried fenugreek. Bring to …
From notacurry.com


RESTAURANT STYLE BUTTER CHICKEN - NISH KITCHEN
Instructions. Heat 1 tbsp oil in a frying pan over medium high heat. Add chicken. Sprinkle with ground fenugreek and 1 tsp garam masala. Season with salt and pepper. Saute, stirring occasionally, for 6-10 minutes or until the chicken is cooked. Set aside. Meanwhile, heat 1 tbsp oil in a large saucepan over medium-high heat.
From nishkitchen.com


BUTTER CHICKEN {RICH & CREAMY!} - SPEND WITH PENNIES
2020-03-14 Melt butter over medium heat, cook onions until tender. Add spices and cook 1 minute or until fragrant. Add chicken broth, browned chicken, crushed tomatoes and sugar. Simmer 10 minutes or until slightly thickened. Add cream and cook an additional 5-10 minutes. Discard cinnamon stick.
From spendwithpennies.com


BUTTER CHICKEN - ONCE UPON A CHEF
2022-01-13 Step-by-Step Instructions. In a medium bowl, sprinkle the chicken pieces evenly with 3/4 teaspoon of the salt and 1 teaspoon of the garam masala; toss to coat evenly. Add the flour. Toss again, making sure the chicken is well coated. In a large nonstick skillet, heat 1 tablespoon of the butter and the oil over medium-high heat.
From onceuponachef.com


RECIPE: SEARED CHICKEN OVER COUSCOUS WITH PEPPERS ... - BLUE APRON
1 Prepare the ingredients: Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise; cut crosswise into 1/4-inch-thick pieces. Cut off and discard the stems of the peppers; remove and discard the cores. Halve the peppers lengthwise, then thinly slice crosswise.
From blueapron.com


30 MINUTE SPICY INDIAN BUTTER CHICKEN. - HALF BAKED HARVEST
2020-12-16 Instructions. 1. in a bowl, toss together the chicken, yogurt, 3 cloves garlic, 1 tablespoon ginger, 2 teaspoons garam masala, 1 teaspoon cumin, 1/2 teaspoon turmeric, 1/2 - 1 teaspoon cayenne pepper, and 1 teaspoon salt. Let sit 5-10 minutes. 2. Heat the oil in a large skillet over medium-high heat. Add the chicken and sear on both sides until ...
From halfbakedharvest.com


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