Indian Butter Chicken Without The Butter Recipes

Steps:

• Can be made on stove top or in oven (if using oven preheat oven to 325°F.
• Chop chicken pieces into bite size pieces or slightly larger, according to preference.
• In a large bowl mix chicken with onion, oil, cumin, cinnamon and salt. Set aside.
• To make the sauce, combine all ingredients from the cashews up to and including black pepper. Process until pureed using a blender, hand blender or a food processor.
• Melt butter in large heatproof (if cooking in oven) casserole pot.
• Brown chicken and onions turning to brown all sides well.
• Add cashew sauce to pot.
• Cover tightly and bake in oven (or cook on stovetop) for 40 minute.

Steps:

• Put a large skillet over medium-high heat and add the oil. When it starts to get hot, add the onion, garlic, and ginger and cook for 4 minutes, or until the onion is golden. Add the tomato paste, brown sugar, cumin seeds, garam masala, red chile flakes, turmeric, and salt and cook for 2 minutes. Add the chicken cubes and stir well to coat. Add the yogurt and water and cook, stirring until the chicken is done, about 8 minutes. Serve the chicken with roti or rice.

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.