BUTTER CHICKEN (INDIAN CHICKEN IN TOMATO CREAM SAUCE)
A rotisserie chicken stands in quite well for the original tandoori chicken in this version of the simple north Indian dish. In just a few simple steps with a handful of spices, an ordinary chicken become an exotic, family-pleasing meal with a richly spiced sauce that melds right into the chicken. The dish is done when the meat is - as Indian cookbook author Julie Sahni describes it - "meltingly tender." Serve with spinach, quickly cooked in oil and garlic to complete the meal.
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- To make the spice blend: Stir the ingredients together in a small bowl and set aside.
- To make the sauce: Melt the butter in a 12-inch nonstick skillet over medium heat. Add the onion and cook, stirring frequently, until the pieces just begin to turn gold, about 5 minutes. Add the garlic, tomato paste and spice blend, and cook for 1 minute, stirring constantly to prevent burning. The spices will be fragrant. Add the tomato sauce and diced tomatoes and stir will. Add the chicken pieces, spoon the sauce over the top and bring to a simmer. Turn the heat to low and cook, uncovered, until the chicken is warmed through and the sauce is flavorful, about 10 minutes. Stir frequently. Remove the chicken to a serving dish and cover to keep warm.
- Shake any excess water from the peas. Add the peas and cream to the sauce in the pan, stir well and heat through. Do not boil. Spoon the sauce over the chicken. Serve with rice and warmed pita bread.
BUTTER BALLS FOR CHICKEN BROTH OR NOODLE SOUP
Because food prices are going through the roof I decided to post. Use day old or older bread. Use the crusts also. This is a German recipe from my relatives.You don't have to use cream, evaporated milk, half and half will do. I use "I Can't Believe it is Butter" spread instead of butter or margarine. It is my posted recipe and it works well. The idea is taste, not cost. Cook the last five minutes in chicken noodle soup or vegetable soup. Note: You can use Egg Beaters instead of the eggs. Add a dash of cornstarch to the Eggbeaters.
Provided by Montana Heart Song
Categories Breads
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Toast the bread slices in a 400°F oven until brown on one side.
- Flip over and toast on the other side. Cool.
- Take very dry bread slices and pulse in a blender or food processor until very fine crumbs.
- Place in a large bowl and mix margarine. and cream and eggs, salt and allspice all at once. Mix well. Shape in 1 inch balls.
- Take a large slotted spoon and lower 3 or 4 balls into the boiling or simmering liquid at a time. Cook 5 to 7 minutes. Serve immediately.
- Note: If you have extra large loafs of bread ie. sandwich slices loafs of bread you my have to add some warm milk to form the balls.
- Do not be shy in squeezing to form the balls.
- Extras to add if desired: A little dried parsley flakes, a very small square of cheese in the center.
- Note: You can prepare ahead and freeze for use later. Do not keep over a month.
Nutrition Facts : Calories 444.9, Fat 25.1, SaturatedFat 6.7, Cholesterol 154.2, Sodium 847.9, Carbohydrate 43.4, Fiber 2, Sugar 3.9, Protein 11.3
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.
BUTTER SOUP
My oma used to make this soup when they first came to Canada and had no money--it's been passed down to me, and it's a favourite of everyone I've made it for!
Provided by Sharon
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Quarter the onion and separate the layers.
- Boil 8 cups water with the potato, onion, butter, bay leaf, parsley, and salt and pepper to taste.
- When the potatoes are done, mix the flour, eggs, and about 1 teaspoon salt in a separate bowl. Add water until it is a thick dough.
- Spoon or cut noodles into soup--I tilt the bowl over the soup and use a butter knife to cut strips as it pours.
- After noodles are fluffy, pour in the cream. Heat and serve. This soup is even better the next day!
Nutrition Facts : Calories 472 calories, Carbohydrate 83.9 g, Cholesterol 111.8 mg, Fat 9.5 g, Fiber 8.4 g, Protein 14.1 g, SaturatedFat 4.9 g, Sodium 89.8 mg, Sugar 4 g
CREAMY CHICKEN PEANUT SOUP
A savory cream soup with a great peanut butter flavor.
Provided by leia
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Chicken Soup Recipes
Yield 9
Number Of Ingredients 7
Steps:
- In a 4 quart saucepan saute celery and onion in butter overmedium-high heat. Saute until celery and onion are tender, approximately five minutes.
- Remove from heat and add the flour and peanut butter, stirring until melted. Once melted gradually stir in chicken broth.
- Return to medium-high heat and bring to boil for two minutes. Reduce heat and simmer uncovered approximately 10 minutes, stirring occasionally.
- Stir in heavy cream and heat through.
Nutrition Facts : Calories 403.5 calories, Carbohydrate 9.3 g, Cholesterol 72.5 mg, Fat 38.9 g, Fiber 2.6 g, Protein 8.3 g, SaturatedFat 15.4 g, Sodium 228.7 mg, Sugar 3 g
EASY, HEALTHY BUTTER CHICKEN
Healthy butter chicken is a delicious Indian dish with tender chicken pieces swimming in an amazing, creamy tomato curry sauce!
Provided by Kathryn
Categories Chicken Recipes in Under 30 Minutes
Time 1h25m
Number Of Ingredients 19
Steps:
- Place the cut pieces of chicken in a bowl or tiptop plastic bag. Combine all of the marinate ingredients in a bowl and stir well. (It will be very thick.) Pour the marinate ingredients over the chicken and stir to coat all of the chicken. Let marinate for at least 30 minutes and up to 8 hours (see notes).
- Heat a large skillet over medium-high heat. Add canola oil.
- Add onion and cook for 2-3 minutes, until softened. Add garlic and cook for an additional minute.
- Add the marinated chicken (along with all of the marinade) to the pan. Sprinkle with brown sugar and cook for 2-3 minutes.
- Add the yogurt and water, reduce the heat to medium or medium-low, enough to maintain a steady simmer. Let cook for 8-10 minutes, until the chicken is cooked through and sauce is thickened.
- Season to taste with salt and pepper (it may not need any).
- Serve the chicken hot with extra sauce spooned over top.
Nutrition Facts : Calories 327 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 130 milligrams cholesterol, Fat 8 grams fat, Fiber 1 grams fiber, Protein 51 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 486 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
HERBY CHICKEN & BUTTER BEAN SOUP
This rustic, chunky soup uses up leftover roast chicken and is packed with flavour from fresh rosemary, sage and thyme
Provided by Cassie Best
Categories Lunch, Main course
Time 1h20m
Number Of Ingredients 13
Steps:
- If using a leftover chicken carcass, place in a large saucepan and cover with 2 litres of water. Bring to the boil, then cover with a lid and gently simmer for 20 mins. Meanwhile, heat the oil in another large saucepan. If using chicken thighs, add these and brown on all sides, then remove and set aside.
- Add the onions to the oil and cook for 10 mins until starting to caramelise. Add the carrots, herbs, spices and flour, and stir for 1-2 mins to toast the spices. If using a chicken carcass, strain the cooking liquid into the pan with the vegetables, otherwise add the browned chicken thighs and stock. Stir well, cover and simmer for 30 mins.
- If using chicken thighs, remove them from the pan, shred the meat and discard the bones. Add the meat (or the meat from the carcass) back into the soup, along with the butter beans, season and heat through for 1-2 mins.
- Use a hand-held blender to blitz the soup until smooth, or leave it chunky. Or blend about half, so it's creamy but still has chunks of chicken, carrot and butter bean. Serve with extra pepper, and good crusty bread.
Nutrition Facts : Calories 363 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 32 grams protein, Sodium 0.8 milligram of sodium
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
BUTTER CHICKEN SOUP
Make and share this Butter Chicken Soup recipe from Food.com.
Provided by JustJanS
Categories Poultry
Time 40m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Marinade:.
- Cut the meat into small pieces or slice thinly. Combine with the other ingredients in a glass bowl and refrigerate for at least 1 hour (or before you go to work in the morning).
- Soup:.
- Melt the butter in a medium saucepan and add marinated chicken and chopped onion.
- Stir constantly until the chicken is sealed (white looking) and the onion is soft, add the dried spices and ginger, then stir in the tomatoes and chicken stock. When simmering, pour in the basmati rice, stir, and simmer for 10 minutes.
- Mix together the tomato paste and flour and whisk, a little at a time, into the soup. Add the brown sugar and cream and season to taste.
- Serve in soup bowls with a dollop of natural yoghurt, chopped fresh coriander and torn up naan bread for dunking.
SPICY PEANUT SOUP WITH CHICKEN
Provided by Veronica Chambers
Categories Soup/Stew Chicken Onion Tomato Appetizer Quick & Easy High Fiber Peanut Zucchini Winter Bon Appétit Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 main-course servings
Number Of Ingredients 10
Steps:
- Combine chicken cubes and hot sauce in medium bowl and toss to coat well. Sprinkle with salt and pepper and toss again. Whisk chicken broth, peanut butter, and tomato paste in another medium bowl to blend.
- Melt butter in large pot over medium-high heat. Add chopped onion and zucchini; sauté until tender, about 8 minutes. Add chicken and sauté until no longer pink on outside, about 3 minutes. Sprinkle with flour and cook 1 minute, stirring occasionally.
- Add broth mixture and tomatoes to pot. Simmer until chicken is cooked through and flavors blend, about 5 minutes. Season soup to taste with salt and pepper. Serve.
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BUTTER CHICKEN SOUP - HEALTHY FOOD GUIDE
From healthyfood.com
4.5/5 Total Time 40 minsCategory SoupsCalories 228 per serving
- 1 Cut the meat into small pieces or slice thinly. Combine with the other marinade ingredients in a glass bowl and refrigerate for at least 1 hour (or before you go to work in the morning).
- 2 Melt the butter in a medium saucepan. Add marinated chicken and chopped onion. Stir constantly until the chicken is sealed (white looking) and the onion is soft. Add the dried spices and ginger, then stir in the tomatoes and chicken stock. When simmering, pour in the basmati rice, stir, and simmer for 10 minutes.
- 3 Mix together the tomato paste and flour and whisk, a little at a time, into the soup. Add the brown sugar and cream and season to taste.
- 4 Serve in soup bowls with a dollop of natural yoghurt, chopped fresh coriander and torn up naan bread for dunking.
BUTTER CHICKEN DHAL RECIPE - GOOD FOOD
From goodfood.com.au
Servings 4-6Total Time 30 minsCategory Dinner
- 1. Add the onion, spices, salt, sugar and ginger to a medium saucepan with half a tablespoon of rice bran or other flavourless oil. Cook over medium heat until fragrant.
- 2. Add the remaining dhal ingredients except for the butter and cook for 20 to 25 minutes or until the lentils are beginning to break down. Remove from heat.
- 3. From here you can serve immediately or cover the pot and let the ingredients get acquainted in the fridge for a few days. You can also stir the chicken through the dhal rather than serve it on top as pictured.
- 4. To serve, simply warm through over low-medium heat, add the butter and stir until melted and fully incorporated into the dhal mixture. Scatter with herbs and serve piping hot with naan and/or rice. (Top with shredded roast chicken if you didn't add to the dhal mixture as per the previous step.)
NOURISHING BUTTER CHICKEN SOUP - SMART NUTRITION WITH ...
From smartnutrition.ca
- Add the onions and cook, stirring occasionally, until golden brown (see photo). This will take about half an hour.
- Add in the carrot, celery, garlic, garam masala, paprika, cinnamon, and salt. Cook for 2 minutes.
BUTTER CHICKEN SOUP RECIPE - THE KITCHEN PAPER
From thekitchenpaper.com
- Add the onion and cook for a minute before adding the garlic, garam masala, ginger, chili, cumin, and cayenne. Continue to cook, scraping the bottom of the pan constantly.
- After 3-4 minutes, add the tomato sauce while vigorously scraping the bottom of the pan to deglaze any stuck spices. Cook for 3 minutes, then add the coconut milk and broth.
- Bring to a simmer and cook for 10 minutes, then add the shredded chicken. Bring to a simmer and cook until the chicken is warmed through.
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Main ingredients Butter, tomatoes, chickenRegion or state DelhiPlace of origin Northern IndiaAlternative names Butter chicken
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From thecookingfamily.com
5/5 (2)Total Time 35 minsCategory Dinner, Lunch, Main Course, SoupCalories 269 per serving
- Turn Instant Pot to [Sauté] mode. Add butter to pot, allow to melt, foam up, subside, and just begin to brown. Watch it carefully or it could burn. As soon as butter starts to turn a caramel brown, add onions, carrots, and celery. Sauté veggies for one minute, then add garlic and sauté for one more minute. (Seriously, set a timer or count.)
EASY BUTTER CHICKEN (30 MINUTE RECIPE!) - THE ENDLESS MEAL®
From theendlessmeal.com
4.8/5 (39)Calories 345 per servingCategory Dinner
- Heat the oil in a large-sized frying pan over medium-high heat. Add the onion, ginger, and garlic and cook for about 8 minutes, until well-browned, reducing the heat if necessary. While the onion cooks, place the spices in a small bowl.
- Add the spices to the pan and cook for 1 minute to remove their raw flavor. Pour the can of tomatoes into the pan and scrape the bottom to remove any bits that are stuck to the pan. Transfer to a blender and blend on high until smooth. Return the sauce to the pan.
- Add the chicken and water and bring the sauce to a simmer. Reduce the heat to medium-low, cover the pan, and let the chicken cook through, about 10 minutes.
- Stir in the cream, yogurt, or coconut milk, the almond butter, and the coconut sugar. Season to taste with sea salt.
SLOW COOKER BUTTER CHICKEN (DAIRY FREE) - EATING BIRD FOOD
From eatingbirdfood.com
4.3/5 (100)Total Time 3 hrs 10 minsCategory Lunch/DinnerCalories 360 per serving
- Sauté: Add oil to a large skillet or saucepan and cook onion and garlic until soft and fragrant, about 5 minutes. Add fresh ginger, turmeric, garam masala, cumin, chili powder, salt, pepper, cinnamon and cayenne and toss to combine. Cook for another 1-2 minutes. (This step can be done in the base of your slow cooker if it allows.)
- Add ingredients to slow cooker: Transfer onion and garlic mixture into your slow cooker. Add chicken, coconut milk, tomato sauce, lemon juice and cinnamon stick to the slow cooker as well.
- Cook: Cover and cook on high for 3 hours or low for 6 hours. Add green beans when there's about 1 hour left in the cooking process.
- Serve: Serve butter chicken over cauliflower rice (or regular rice) with fresh cilantro and a wedge of lemon for squeezing.
BEST CREAMY BUTTER CHICKEN RECIPE - FOODESS
From foodess.com
5/5 (7)Category Main CourseCuisine IndianTotal Time 50 mins
- For marinade:Combine all ingredients in a zip-top bag or shallow baking dish, massaging the marinade into the chicken. Let stand at room temperature while you prepare the sauce, or marinate in the fridge overnight.
- Heat oil over medium heat in a large saucepan or dutch oven. Add onions and slowly cook until golden, about 20 minutes, reducing heat if they are getting crispy or browning quickly.
HOW TO COOK OUTSTANDING BUTTER CHICKEN WITH ONLY A ...
From tasteasianfood.com
Reviews 9Calories 1190 per servingCategory Main
- Mix the chicken, yogurt, lemon juice, turmeric, garam masala and cumin in a large bowl. Cover, and refrigerate overnight.
- Add some vegetable into a saucepan. Fry the chicken over low heat until it starts to turn brown on the surface. Be careful not to burn the yogurt and spices because we want to deglaze the pan with water later.
- Add the onions, minced garlic, minced ginger, ground cumin, ground cinnamon diced tomato, cashew nuts, salt, and chilies. Saute for a minute. Add the water to deglaze any remaining spices that stick to the pan.
EASY SPICY BUTTER CHICKEN SOUP | FOOD TO LOVE
From foodtolove.co.nz
Cuisine IndianCategory Midweek DinnerServings 6Total Time 30 mins
- Heat oil in a large saucepan and cook the chicken in batches until it is sealed. Add the capsicum and carrots, and cook gently with the chicken for 5 minutes.
- Stir in the flour, then add the stock a little at a time, mixing well, so the flour doesn't form lumps.
- Add the butter chicken sauce and tomato paste and simmer, stirring frequently, for 10 minutes or until the chicken and vegetables are completely cooked.
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