THE BEST BUTTER CHICKEN
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
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.
INDIAN BUTTER CHICKEN (CHICKEN MAKHANI)
Delicious Indian butter chicken at home. It is so flavorful and easy to prepare. Add your favorite veggies to make it a complete meal. The entire family loves it. Serve over warm basmati rice along with some naan bread.
Provided by RFalgout
Categories World Cuisine Recipes Asian Indian
Time 1h8m
Yield 4
Number Of Ingredients 18
Steps:
- Mix garam masala, tandoori masala, curry, cumin, cardamom, cayenne, salt, and black pepper together in a small bowl to make spice mixture.
- Place chicken in a large bowl and add 1/2 the spice mixture; turn to coat evenly.
- Melt 1 tablespoon butter in a large skillet over medium heat. Add chicken; cook and stir until lightly browned, about 10 minutes. Remove from heat.
- Melt remaining 2 tablespoons butter in a large saucepan over medium heat. Add onion; cook and stir until soft and translucent, about 5 minutes. Stir in remainder of the spice mixture, lemon juice, garlic, and ginger; cook and stir until combined, about 1 minute.
- Stir tomato puree into onion mixture and cook, stirring frequently, about 2 minutes. Pour in half-and-half and yogurt. Reduce heat to low and simmer sauce, stirring frequently, about 10 minutes. Remove from heat.
- Blend cashews in a blender until finely ground. Add sauce to the blender; puree until smooth.
- Pour blended sauce over chicken in the skillet. Simmer until thickened, 10 to 15 minutes. Garnish with cilantro.
Nutrition Facts : Calories 552 calories, Carbohydrate 22 g, Cholesterol 142 mg, Fat 38 g, Fiber 4 g, Protein 33.2 g, SaturatedFat 15.7 g, Sodium 541.7 mg, Sugar 7.4 g
BOMBAY CHICKEN
Make and share this Bombay Chicken recipe from Food.com.
Provided by JeriBinNC
Categories Curries
Time 1h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Melt half the butter in a skillet over medium heat.
- Brown chicken about 3 minutes on each side. Remove chicken from skillet, reserving butter.
- Add onion, garlic, and remaining butter and cook about 5 minutes. Return chicken to skillet; add spices, tomatoes, broth, and wine. Cook 15 minutes more.
- Add cashews and coconut. Cover and cook on low till done.
- Mix cream and cornstarch together; stir slowly into chicken mixture. Heat to boiling, stirring constantly, then reduce heat to low and simmer 5 minutes or till thickened.
Nutrition Facts : Calories 435.9, Fat 28.3, SaturatedFat 14, Cholesterol 124.3, Sodium 794.3, Carbohydrate 9.8, Fiber 1.9, Sugar 2.7, Protein 32.6
BOMBAY CHICKEN
This grilled dinner always turns out moist and tender. The marinade has a Middle Eastern flair, giving the dish a zesty flavor. It makes a beautiful presentation as well. -June Thomas of Chesterton, Indiana
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large shallow dish, combine the first 11 ingredients. Add the chicken; turn to coat. Refrigerate, covered, overnight., Drain chicken, discarding marinade. , On a lightly oiled grill rack, grill chicken, covered, over medium-hot heat for 10-15 minutes on each side or until a thermometer reads 170°-175°.
Nutrition Facts : Calories 255 calories, Fat 13g fat (3g saturated fat), Cholesterol 106mg cholesterol, Sodium 344mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 31g protein.
CHICKEN BOMBAY (OAMC)
Make and share this Chicken Bombay (Oamc) recipe from Food.com.
Provided by Pamela
Categories Chicken
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients, except chicken, in a small sauce pan. Heat over medium heat until smooth and slightly warmed.
- Roll each piece of chicken into the sauce and place in a greased, 9x13 inch baking pan.
- Bake uncovered for 30 minutes at 375°F
- Spread remaining sauce over chicken and bake for an additional half hour or until chicken is done.
- To freeze: after casserole has cooled, label and freeze for up to 4 months.
- To serve: thaw overnight and bake until heated through add an additional 30-45 minutes if baking from frozen.
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- Melt half the butter in a Dutch oven or heavy pot on medium heat. Add onion and garlic and cook, stirring occasionally, for 5 minutes.
- Cut chicken into bite-sized chunks. Sprinkle with salt and pepper. Increase heat to medium high. Brown chicken. Add curry paste, ginger and cinnamon and cook, stirring for 30 seconds. Add tomatoes, including juices, and remaining butter to pan and bring to boil.
- Reduce heat and simmer, covered, for 20 minutes or until chicken is cooked through. Stir in sour cream and coriander. Heat until very hot without boiling. Serve with rice or naan bread. Garnish with lime wedges.
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