Butter Stretch Recipes

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BUTTER CHICKEN SAUCE



Butter Chicken Sauce image

This butter chicken sauce recipe is creamy and packed full of flavor. Anytime you're craving Indian, whip up a batch of this creamy, tomato-based sauce and serve it with chicken and rice.

Provided by Harry & Jen

Categories     Sauces for Chicken

Time 55m

Number Of Ingredients 15

1/2 cup butter
1 medium onion, chopped
2 garlic cloves, chopped
1 tablespoon fresh ginger, chopped
1 medium tomato, diced
1 jalapeño pepper, seeded and diced
1 1/2 teaspoons garam masala
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground turmeric
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/3 cup chicken broth
1 tablespoon tomato paste
3/4 cup heavy cream

Steps:

  • In a large pot over medium heat, melt the butter. Add the onions and cook, stirring frequently, until translucent. Add the garlic and ginger, cook until the onions start to brown.
  • Add the tomato, jalapeno, garam masala, cumin, turmeric, salt, cinnamon, and cayenne. Cook until the jalapeño is soft, about 10 minutes.
  • Add the chicken broth and bring to a boil. Reduce the heat low and simmer uncovered for 15-20 minutes.
  • Remove from heat and let the sauce cool for 20 minutes then transfer to a blender and puree until smooth. If you have an emulsion blender you can use that to puree the sauce in the pot instead and you don't need to wait for it to cool.
  • Return the sauce to the saucepan. Stir in the cream and tomato paste. Simmer for another 5 minutes.
  • Store the sauce in an airtight container in the refrigerator for up to 5 days. Or allow the sauce to cool for about 2 hours then transfer it to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator.
  • Heat oil in a large nonstick skillet over medium-high heat. Add chicken and stir-fry for 5 minutes.
  • Stir in the butter chicken sauce and cook, stirring, for 5 minutes.
  • Serve with rice and garnish with cilantro.
  • Refrigerate - Allow the sauce to cool for 1 hour then transfer it to an airtight container. Refrigerate the sauce for up to 5 days.
  • Freeze - Allow the sauce to cool for about 2 hours then transfer it to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator.

Nutrition Facts : Calories 312 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 89 milligrams cholesterol, Fat 32 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 20 grams saturated fat, ServingSize 1/2 cup, Sodium 434 milligrams sodium, Sugar 3 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

BUTTER STRETCH



Butter Stretch image

In these economic times, sometimes old recipes are best. My aunt used this recipe during the 1920's

Provided by June Butka

Categories     Spreads

Time 10m

Number Of Ingredients 2

1 lb butter, unsalted, room temperature
12 oz evaporated milk

Steps:

  • 1. Slowly add the evaporated milk to the butter. Cream the ingredients until smooth.
  • 2. This will last about one month in the refrigerator. If you want a thicker butter for baking decrease the evaporated milk to 8 ounces

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