Vh Sauce Butter Chicken Recipes

EASY INDIAN BUTTER CHICKEN

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.

EASY BUTTER CHICKEN

Steps:

• 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.

BUTTER CHICKEN

Steps:

• Heat oil in large non-stick skillet set over medium-high heat. Add chicken; stir-fry for 5 minutes.
• Stir in broccoli; cover and cook for 5 minutes over low heat.
• Stir in VH® Butter Chicken Sauce and tomatoes; cook, stirring, for 5 minutes.
• Serve with rice or boiled potatoes. Add a sprig of parsley as a garnish.

BUTTER CHICKEN SAUCE

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.

BUTTER CHICKEN

Steps:

• First marinate the chicken breast with yogurt, salt, chilly powder, meat tenderizer and rest for 3 to 4 hours. Heat butter in a pan add chicken breast, cook it for 15 to 20 minutes in a slow flame. In a bowl add ginger garlic paste, cumin powder, chilly powder, coriander powder, kasoori methi powder, crushed brown onions (fried onions), salt, sugar and add water, make this into a paste, and keep it aside. Take pan heat butter and add flour, masala paste, and mix this well, cook for 2 to 3 minutes and add grated khoya, tomato puree, cook it on a slow flame for 15 minutes. In this put the chicken breast pieces and add cream mix it, cook for 2 minutes and switch off the flame. Serve hot this with naan, chapatti, roti, and rice.

TRADITIONAL BUTTER CHICKEN

Steps:

• Combine chicken, VH® Butter Chicken Sauce and whipping cream in slow cooker and cook on low/medium setting for 4 hours.*
• Serve with cooked rice or naan bread. * Sauce may split during the cooking process

HEALTHY BUTTER CHICKEN

Steps:

• Cook brown rice in unsalted water according to package directions.
• Heat oil over medium high heat in a heavy bottom pot. Add diced onion and sauté on medium low heat until softened and lightly golden - about 5 minutes.
• Sprinkle with ground turmeric and sauté for another minute.
• Add butter, minced garlic and ginger, garam masala, cayenne pepper, black pepper, ground cumin and salt and stir. Sauté for another five minutes stirring often - watch that the spices don't burn.
• Stir in whole milk, plain yogurt and tomato purée. Adjust the heat to medium low.
• Cut boneless chicken breast into one inch (2.5 cm) cubes. Add to pot, stir and simmer uncovered for 30 - 45 minutes or until sauce has thickened.
• Stir in the freshly squeezed lemon juice and brown sugar.
• Serve over hot brown rice. Garnish with sprigs of fresh cilantro.

INDIAN BUTTER CHICKEN (SOUS VIDE OR REGULAR)

Steps:

• MAKE CHICKEN: Mix together olive oil, salt, pepper and curry powder. Rub mixture over chicken breasts. To cook Sous vide: Heat water in sous vide machine to 145F (63C). Vacuum seal the chicken breasts. Or place in a ziploc bag, submerge into water until just the top edge of bag is above water, then seal the bag. Cook sous vide for 1 1/2 hours (maximum 4 hours). See Note 1 to bake, grill or use a shortcut.
• MAKE SAUCE: While chicken is cooking, melt butter in large pan on medium heat. Add onions and garlic and cook 5-7 minutes until onions are soft. Add tomato sauce, cream and seasonings for sauce. Mix to combine. Lower heat and simmer for 10-15 minutes, stirring occasionally.
• FINISH DISH: Stir chicken into sauce. Taste and adjust seasonings. Garnish with chopped parsley or cilantro if desired. Serve over hot white rice like basmati or jasmine rice with Naan bread for dipping.