Butteredchicken Recipes

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THE BEST BUTTER CHICKEN



The Best Butter Chicken image

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

1 1/4 cup whole milk yogurt
4 teaspoons kosher salt
1 tablespoon finely grated ginger
2 cloves garlic, finely grated
8 boneless skinless chicken thighs (about 2 1/2 pounds)
6 tablespoons unsalted cultured butter (see Cook's Note)
1 teaspoon fenugreek seeds
2 bay leaves
2 green cardamom pods, cracked
One 3-inch cinnamon stick
1 whole clove
1 large onion, sliced
Kosher salt
1 tablespoon finely grated ginger
4 cloves garlic, finely grated
1 1/2 teaspoons garam masala
1 teaspoon Kashmiri red chili powder (see Cook's Note)
One 28-ounce can whole peeled tomatoes
1/3 cup heavy cream
Chopped cilantro leaves and tender stems, for serving
Basmati rice, for serving
Naan, for serving

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 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

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.

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

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

(MURGH MAKHANI) BUTTER CHICKEN



(Murgh Makhani) Butter Chicken image

Butter chicken is a great, ever-evolving, cross-continental dish found in Delhi, London, New York, Perth and most points in between. In its purest form, it is yogurt-and-spice-marinated chicken dressed in a velvety red bath comprising butter, onions, ginger and tomatoes scented with garam masala, cumin and turmeric, with a cinnamon tang. This version was adapted from Amandeep Sharma, a young kitchen hand at the restaurant Attica, in Melbourne, Australia, who used to make it for staff meal. It is wildly luxurious. Serve with basmati rice and mango chutney, with papadums or naan if you can find them, with extra rice if you cannot.

Provided by Sam Sifton

Categories     dinner, lunch, weekday, main course

Time 1h15m

Yield 6 servings

Number Of Ingredients 21

1 1/2 cups full-fat Greek yogurt
2 tablespoons lemon juice
1 1/2 tablespoons ground turmeric
2 tablespoons garam masala
2 tablespoons ground cumin
3 pounds chicken thighs, on the bone
1/4 pound unsalted butter
4 teaspoons neutral oil, like vegetable or canola oil
2 medium-size yellow onions, peeled and diced
4 cloves garlic, peeled and minced
3 tablespoons fresh ginger, peeled and grated or finely diced
1 tablespoon cumin seeds
1 cinnamon stick
2 medium-size tomatoes, diced
2 red chiles, like Anaheim, or 1 jalapeño pepper, seeded and diced
Kosher salt to taste
2/3 cup chicken stock, low-sodium or homemade
1 1/2 cups cream
1 1/2 teaspoons tomato paste
3 tablespoons ground almonds, or finely chopped almonds
1/2 bunch cilantro leaves, stems removed.

Steps:

  • Whisk together the yogurt, lemon juice, turmeric, garam masala and cumin in a large bowl. Put the chicken in, and coat with the marinade. Cover, and refrigerate (for up to a day).
  • In a large pan over medium heat, melt the butter in the oil until it starts to foam. Add the onions, and cook, stirring frequently, until translucent. Add the garlic, ginger and cumin seeds, and cook until the onions start to brown.
  • Add the cinnamon stick, tomatoes, chiles and salt, and cook until the chiles are soft, about 10 minutes.
  • Add the chicken and marinade to the pan, and cook for 5 minutes, then add the chicken stock. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for approximately 30 minutes.
  • Stir in the cream and tomato paste, and simmer until the chicken is cooked through, approximately 10 to 15 minutes.
  • Add the almonds, cook for an additional 5 minutes and remove from the heat. Garnish with the cilantro leaves.

Nutrition Facts : @context http, Calories 1017, UnsaturatedFat 40 grams, Carbohydrate 18 grams, Fat 85 grams, Fiber 3 grams, Protein 48 grams, SaturatedFat 37 grams, Sodium 1197 milligrams, Sugar 8 grams, TransFat 1 gram

EASY BUTTER CHICKEN



Easy butter chicken image

Fancy a healthy version of your favourite Friday night chicken curry? The chicken can be marinaded the day before so you can get ahead on your prep

Provided by Jennifer Joyce

Categories     Dinner, Main course, Supper

Time 50m

Number Of Ingredients 21

500g skinless boneless chicken thighs
1 lemon, juiced
2 tsp ground cumin
2 tsp paprika
1-2 tsp hot chilli powder
200g natural yogurt
2 tbsp vegetable oil
1 large onion, chopped
3 garlic cloves, crushed
1 green chilli, deseeded and finely chopped (optional)
thumb-sized piece ginger, grated
1 tsp garam masala
2 tsp ground fenugreek
3 tbsp tomato purée
300ml chicken stock
50g flaked almonds, toasted
cooked basmati rice
naan bread
mango chutney or lime pickle
fresh coriander
lime wedges

Steps:

  • In a medium bowl, mix all the marinade ingredients with some seasoning. Chop the chicken into bite-sized pieces and toss with the marinade. Cover and chill in the fridge for 1 hr or overnight.
  • In a large, heavy saucepan, heat the oil. Add the onion, garlic, green chilli, ginger and some seasoning. Fry on a medium heat for 10 mins or until soft.
  • Add the spices with the tomato purée, cook for a further 2 mins until fragrant, then add the stock and marinated chicken. Cook for 15 mins, then add any remaining marinade left in the bowl. Simmer for 5 mins, then sprinkle with the toasted almonds. Serve with rice, naan bread, chutney, coriander and lime wedges, if you like.

Nutrition Facts : Calories 367 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 37 grams protein, Sodium 0.6 milligram of sodium

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From thekitchn.com


30 MINUTE INDIAN BUTTER CHICKEN - THESTAYATHOMECHEF.COM
Remove the chicken from the pan and set aside. Wipe the pan out before making the sauce and return the skillet to medium-high heat. Melt the butter in the skillet. Add in onion and saute 5 minutes until onion starts to get tender. Add in garlic, jalapeno, cumin, paprika, and garam masala and toast for 1 to 2 minutes.
From thestayathomechef.com


BUTTER CHICKEN | BUTTER CHICKEN RECIPES - NDTV FOOD
Butter Chicken Recipe - ''Butter Chicken'' - The name alone can make you want to enjoy this all the time favourite Indian dish. Butter chicken continues to be a hit among Indians and foreigners alike, specially those who want a taste of authentic Indian cuisine. There are many versions of how this dish was created and most historians agree that the iconic Butter Chicken was …
From food.ndtv.com


AUTHENTIC INDIAN BUTTER CHICKEN RECIPE: HOW TO MAKE EASY
2021-07-30 Authentic Indian Butter Chicken Recipe: How to Make Easy Butter Chicken. Written by the MasterClass staff. Last updated: Jul 30, 2021 • 3 min read. No matter the cuisine, be it French or American Southern, an indulgent cream sauce cannot be denied. Indian food is no exception, and this Indian butter chicken recipe is a prime example.
From masterclass.com


EASY BUTTER CHICKEN - SIMPLY SCRATCH
2016-01-27 Day Of: Heat a large 10 or 12-inch skillet over medium-high heat. Drizzle in a teaspoon of butter or oil, add the ginger and garlic. Cook for 1 to 2 minutes before adding in the chicken and the marinade. Cook for 10 to 15 minutes or until no longer pink.
From simplyscratch.com


BEST THE BETTER BUTTER CHICKEN RECIPES | FOOD NETWORK CANADA
2011-01-06 Cover and simmer for 10 minutes, stirring occasionally. Remove from heat. Step 4. Transfer half the sauce to a blender and purée until smooth. Return puréed sauce to pot with remaining sauce. Mix well and return to heat. Stir in sour cream, cilantro and cashew/almond butter. Add cut-up Tandoori chicken and mix well. Cook just until chicken is ...
From foodnetwork.ca


BUTTER CHICKEN – AMY ROLOFF
In a large sauté pan drizzle olive oil and 1 Tbsp butter and heat on medium high heat and add the chicken. Sear chicken on both sides until brown, about 5 minutes. Add another 2 Tbsp of butter and coat the chicken. Remove the sear chicken to a plate. In the same pan, on medium heat, drizzle a little olive oil and 1 Tbsp butter.
From amyjroloff.com


EASY KETO BUTTER CHICKEN RECIPE | WHOLESOME YUM
2020-03-21 Make the marinade. In a large bowl, stir together Greek yogurt, garlic, garam masala, cumin, salt, ginger, and chili powder. Add chicken thighs, stir to coat, and cover with plastic. Caramelize onions. Melt the butter in a large saute pan over medium heat. Add sliced onions and saute until soft and browned.
From wholesomeyum.com


GARLIC BUTTER CHICKEN - JO COOKS
In a skillet, melt the butter over medium heat. Next, add in the chicken strips and cook on each side. Once cooked remove from the skillet. Make sauce: Using the same skillet, add in the garlic, red pepper flakes, smoked paprika and hot sauce. Saute for 30 seconds until the garlic is …
From jocooks.com


EASY BUTTER CHICKEN RECIPE - BBC FOOD
Roast for 10 minutes. While the chicken is cooking, make the sauce. Heat the sunflower oil in a medium non-stick frying pan and cook the garlic and ginger over a low heat for 1–2 minutes, or ...
From bbc.co.uk


EASY BUTTER CHICKEN | THE RECIPE CRITIC
2018-01-08 In a medium-sized skillet heat the olive oil over medium-high heat. Add the chicken and sauté until it is brown and cooked throughout about 5 minutes. Pour the butter sauce over the chicken and let it simmer for about 15 minutes, stirring occasionally. Serve over basmati rice and garnish with cilantro if desired.
From therecipecritic.com


CHICKEN WITH GARLIC BUTTER SAUCE - THESUPERHEALTHYFOOD
2022-06-18 Place chicken in a medium bowl and toss with the spices (salt, onion powder, garlic powder, and pepper). In a large skillet, melt over medium low heat half of the butter (1/4 cup) and 1 teaspoon of olive oil. Cook the chicken in the butter until all sides are golden brown being careful not to burn the butter.
From thesuperhealthyfood.com


BUTTER CHICKEN RECIPES | ALLRECIPES
2021-05-27 Instant Pot® Indian Butter Chicken. Credit: Shauna James Ahren. View Recipe. Chicken thighs are marinated in yogurt, lemon juice, turmeric, garam masala, and ground cumin, then cooked to perfection in an electric pressure cooker with butter, onions, spices, tomatoes, and coconut milk. Serve with rice and naan for a delicious, aromatic Indian meal.
From allrecipes.com


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