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
BUTTER CHICKEN CURRY
This is a rich dish with a medium hot taste, a good way to introduce curry to those who don't normally eat curry. The chicken is marinated in yogurt and finished in cream. Made the day before eating it is easy to remove the excess fat. Simple to cook, this is my wifes favorite curry.
Provided by Brian Holley
Categories Curries
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Grind together the cinnamon, cardamoms, cloves, chillies and peppercorns.
- Mix the spices into the yogurt, add the juice of the lemon blend well.
- Marinate the chicken in this mix for about two hours.
- Crush the garlic and ginger to a pulp with the salt, this can be done with the blade of a knife.
- Heat the oil in a pan or wok and fry the ginger and garlic pulp for 1 minute. Add the chicken and spices and cook for ten minutes.
- Add then tomato puree and tinned tomatoes, and butter, bring to the boil reduce the heat and simmer till the chicken is cooked.
- Stir in the cream and simmer for a further 5 minutes.
- Serve with boiled rice and curried pineapple.
- Superb.
Nutrition Facts : Calories 1200.5, Fat 74.2, SaturatedFat 38.9, Cholesterol 441.1, Sodium 1501.4, Carbohydrate 20.2, Fiber 3.2, Sugar 11.2, Protein 111.9
BUTTER CHICKEN
This recipe requires a little extra prep time and an overnight marinade, essential in developing those rich, full-bodied curry flavors that we love so much. Plan ahead, get prepped, enter a world of next-level tastiness.
Provided by Dennis Prescott
Categories HarperCollins Dinner Chicken Curry Cardamom Chile Pepper Yogurt Butter Ginger Braise
Yield 4-6 servings
Number Of Ingredients 37
Steps:
- Make the chicken:
- Cut the chicken into 1-inch chunks and toss them with the lemon juice and chile powder. Transfer to a container and refrigerate for 20 minutes.
- In a small dish, combine the yogurt, turmeric, garam masala, garlic, ginger, sunflower oil, and salt. Stir well. Massage the chicken with the yogurt marinade, cover the container, and refrigerate overnight or for at least 12 hours. Dream about delicious curry all night long.
- Preheat the oven to 400°F. Soak 10 to 12 bamboo skewers in cold water for about 20 minutes.
- Thread the chicken onto the skewers and transfer to a rack set on a baking sheet. Bake the chicken skewers, turning halfway through, for 12 minutes, or until the juices run clear and the chicken is cooked through. Brush the chicken all over with the melted butter and set aside.
- While the chicken is baking, crack on with the curry:
- In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the cloves, cardamom pods, and cinnamon stick and cook for 2 to 3 minutes, until fragrant. Stir in the garlic, ginger, fenugreek seeds, chiles, and tomato paste and cook for 2 minutes, stirring often. Stir in the tomatoes and chile powder and cook, stirring often to keep the sauce from sticking to the pot, for 20 minutes.
- Turn off the heat and purée the sauce directly in the pot with an immersion blender. (Alternatively, carefully transfer the sauce to a regular blender and purée-be careful when blending hot liquids.) Turn the heat to medium and stir in the stock and sea salt. Bring to a simmer and cook for 15 minutes, or until the sauce has started to thicken beautifully.
- Remove the chicken pieces from the skewers and stir them into the curry, along with the maple syrup and dried fenugreek leaves. Cover and cook for 8 minutes. Turn the heat to medium- low and stir in the cream and garam masala. Simmer the sauce for a final 5 minutes.
- Top each bowl of curry with a drizzle of cream, fresh cilantro, and sliced red chiles, if you like it spicy. Serve with rice or naan. Immediately enter comfort food heaven.
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BUTTER CHICKEN CURRY (TAKEAWAY RESTAURANT STYLE) - VIKALINKA
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Ratings 19Calories 346 per servingCategory Dinner
- In a medium bowl mix the yogurt with the tandoori masala spice mix and add cubed chicken breasts. Marinade for at least 3 hours or overnight.
- In a deep pan heat the ghee or oil and fry the chopped onion, garlic and ginger together over low heat for 10 minutes.
- Add the chicken with the marinade to the pan, add the coriander and turmeric, tomato paste and water, stir to combine, then turn the heat up to medium and bring to a boil, then lower the heat and simmer for 20 minutes covered.
- Add the double cream, stir and cook uncovered for 10 minutes longer until the sauce is thick and desired consistency. Add salt if needed. (There is salt in the tandoori masala spice mix, so only add extra salt if necessary.)
EASY INDIAN-STYLE BUTTER CHICKEN CURRY RECIPE - LAKES AND …
From lakesandlattes.com
Cuisine IndianCategory Main CourseServings 4Total Time 25 mins
- In a medium glass bowl, mix together chicken, cayenne, turmeric, salt, and lemon juice. Set aside and let marinate for 20 minutes.
- In a small bowl mix together yogurt, ginger-garlic paste, garam masala, coriander and cumin. Pour mixture over chicken and coat well. Cover with plastic wrap and marinate in the fridge for at least 4 hours, or overnight.
- In a large skillet over high heat, melt 1 tbl butter. Add marinated chicken and yogurt mixture. Cook until chicken is lightly brown and cooked through. Place cooked chicken on a plate and set aside.
- Melt the remaining 1 tbl of butter in the same skillet and turn down heat to medium. Add in the ginger-garlic paste and cook until fragrant, about 1 minute. Stir in coriander, garam masala, and cayenne.
BUTTER CHICKEN (MURGH MAKHANI) - CAFE DELITES
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5/5 (179)Total Time 45 minsCategory DinnerCalories 580 per serving
- 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.
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4.8/5 (18)Total Time 2 hrs 55 minsCategory Curry, DinnerCalories 374 per serving
- 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)
- 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.
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