EASY INDIAN BUTTER CHICKEN
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
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
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
HOMEMADE BUTTER CHICKEN RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breast, plain yogurt, ginger garlic paste, chili powder, garam masala, salt, turmeric, cumin, butter, onion, tomato puree, ginger garlic paste, cardamom pods, ground cloves, chili powder, coriander, garam masala, turmeric, cream, naan bread, cooked rice, Chopped fresh parsley
Provided by Evelyn Liu
Categories Dinner
Yield 4 servings
Number Of Ingredients 22
Steps:
- On a cutting board, slice the chicken into bite size pieces.
- Combine the chicken with the yogurt, ginger garlic paste, chili powder, garam masala, salt, turmeric, and cumin and mix to coat well.
- Cover with plastic wrap and refrigerate for at least 1 hour.
- Preheat the oven 430˚F (220˚C).
- Thread the marinated chicken pieces onto bamboo skewers, then place them over a baking tray lined with parchment paper, making sure there is space underneath the chicken to help distribute the heat more evenly.
- Bake for about 15 minutes, until slightly dark brown on the edges.
- Melt the butter in a large pot over medium heat, then sauté the onions and tomato purée, until tender but not browned.
- Add the garlic ginger paste, cardamom pods, cloves, chili powder, coriander, garam masala, and turmeric and fry for about 30 seconds to release their aromatics and flavor, stirring constantly.
- Pour in the cream and mix well with the onion and spices.
- When the cream mixture is bubbling, add in the chicken and cook for another 2-3 minutes.
- Serve with naan bread and rice and garnish with parsley.
- Enjoy!
Nutrition Facts : Calories 660 calories, Carbohydrate 24 grams, Fat 49 grams, Fiber 6 grams, Protein 42 grams, Sugar 7 grams
BUTTER CHICKEN CURRY
Steps:
- In a blender, process the spices, yoghurt, tomatoes, ginger and garlic until completely fine. Pour over the chopped chicken and allow to marinade (I left mine for about 2 hours)
- Heat the oil in a hot pot and fry the onions until soft and golden.
- Add the garlic and fry for another minute then add the Chicken and all the marinade and allow to come to the boil.
- Lower the heat and allow to cook for 30-45 minutes until the chicken is fully cooked and the sauce has thickened. Add the cream and cook for another 5 minutes.
- Add the butter and stir through. Season to taste.
- Serve with Jasmine Rice and Naan Bread.
Nutrition Facts : Calories 335 kcal, Carbohydrate 14 g, Protein 46 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 129 mg, Sodium 607 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
BUTTER CHICKEN
Butter Chicken is creamy and easy to make right at home in one pan with simple ingredients! Full of incredible flavours, it rivals any Indian restaurant! Aromatic golden chicken pieces in an incredible creamy curry sauce, this Butter Chicken recipe is one of the best you will try!
Provided by Karina
Categories Dinner
Time 45m
Number Of Ingredients 23
Steps:
- In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 30 minutes to an hour (or overnight if time allows).
- Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
- Heat butter or ghee in the same pan. Fry the onions until they start to sweat (about 6 minutes) while scraping up any browned bits stuck on the bottom of the pan.
- Add garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally.
- Add crushed tomatoes, chili powder and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
- Remove from heat, scoop mixture into a blender and blend until smooth. You may need to add a couple tablespoons of water to help it blend (up to 1/4 cup). Work in batches depending on the size of your blender.
- Pour the puréed sauce back into the pan. Stir the cream, sugar and crushed kasoori methi (or fenugreek leaves) through the sauce. Add the chicken with juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling.
- Garnish with chopped cilantro and serve with fresh, hot garlic butter rice and fresh homemade Naan bread!
Nutrition Facts : Calories 580 kcal, Carbohydrate 17 g, Protein 36 g, Fat 41 g, SaturatedFat 19 g, Cholesterol 250 mg, Sodium 1601 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving
SLOW-COOKER BUTTER CHICKEN
I spent several years in Malaysia eating a variety of Middle Eastern and Southeast Asian food. This was one of my favorite dishes! There are many versions of butter chicken, but this is similar to the Middle Eastern version I had. -Shannon Copley, Upper Arlington, Ohio
Provided by Taste of Home
Categories Dinner
Time 3h30m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Heat large saucepan over medium-high heat; add butter and onion. Cook and stir until onions are tender, 2-3 minutes. Add garlic, cook until fragrant, 1 minute. Add garam marsala, curry powder, chili powder and ginger; cook and stir 1 minute longer. Add flour. Drizzle in olive oil until a paste is formed. Whisk in coconut milk and tomato paste; cook and stir until combined and slightly thickened, 1-2 minutes. Season with salt and pepper., Using an immersion blender, carefully puree spice mixture. Transfer mixture into a 5-qt. slow cooker. Add chicken; gently stir to combine., Cover and cook on low until chicken is no longer pink, 3-4 hours. Serve with rice. If desired, sprinkle with cilantro and serve with naan bread.
Nutrition Facts : Calories 242 calories, Fat 9g fat (3g saturated fat), Cholesterol 102mg cholesterol, Sodium 407mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges
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