BUTTER CHICKEN CURRY
This homemade creamy butter chicken curry tastes exactly like in your local takeout but much cheaper and healthier!
Provided by Julia Frey of Vikalinka
Categories Dinner
Time 3h40m
Number Of Ingredients 13
Steps:
- 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.)
- Serve with fresh cilantro and basmati rice.
Nutrition Facts : Calories 346 kcal, Carbohydrate 8 g, Protein 27 g, Fat 21 g, SaturatedFat 12 g, Cholesterol 136 mg, Sodium 289 mg, Sugar 5 g, ServingSize 1 serving
GRILLED CURRY CHICKEN LEGS
Grilled curry chicken legs Recipe from Penzeys Spices. The Cilantro does have to be fresh for this recipe to make the paste. Buy the big package of legs; they'll be gone in a minute. If you are lucky enough to have leftovers, these legs are great cold, too. The amount of CURRY POWDER called for will end up spicy-tasting, but not overly hot, which is a good middle of the road when feeding a crowd.
Provided by LilPinkieJ
Categories Chicken Thigh & Leg
Time 40m
Yield 20 chucken legs
Number Of Ingredients 9
Steps:
- Wash the chicken legs and remove the skin. The easiest way to do this is to peel the skin down and over the end of the bone. Use a sharp knife to cut the skin, leaving a little piece clinging to the end, which will be nice and crispy when grilled, and will help satisfy the skin lovers. The meat should be pretty much skinless for this recipe, or the tenderizing marinade won't be able to do its job.
- Place the legs in a single layer in a baking dish.
- To prepare the marinade, place the yogurt, Cilantro (ripped up a bit), chopped onion, SWEET and HOT CURRY POWDER, GARAM MASALA and GARLIC in a blender or food processor, blend until smooth.
- Pour evenly over the legs, turning to coat. Cover and refrigerate at least one hour; two is better, overnight is wonderful.
- To grill the chicken, light a medium amount of coals. When ashy (15 minutes or so) divide the coals in half and line both sides of the grill along the edges with the coals, leaving the middle coal-free.
- Before putting the grill top over the coals, spray the grill top well with nonstick cooking spray, or rub with vegetable oil, as the chicken legs have been known to be a bit on the sticky side, which is why it is best to turn them carefully with a spatula.
- Remove the legs from the marinade pan, sprinkle both sides with salt, and carefully place in a row down the center of the grill. Alternating the legs, meat side, bone side, etc. (just like they were in the package), will allow you to get more on the grill.
- Cover the grill, cook 15 minutes. Carefully turn the legs by sliding a spatula under them, and cook 15 minutes more.
- Some of the legs may lose the coating on the first side no matter how careful you are, but if you turn them and replace them right on top of the bits that stuck to the grill, the second side will be fine, and that can be the "presentation" side.
- After 30 minutes total cooking time, remove the legs to a platter.
- Serve with Saffron Rice, or a summery pasta or potato salad.
Nutrition Facts : Calories 134.4, Fat 8.5, SaturatedFat 2.5, Cholesterol 57.3, Sodium 115.5, Carbohydrate 1, Fiber 0.2, Sugar 0.5, Protein 12.7
EASY BUTTER CHICKEN CURRY RECIPE
This recipe for my easy Butter Chicken Curry is so delicious you'll want to add it to your weekly rotation. Why order takeout when you can create this restaurant favorite at home.
Provided by lakesandlattes
Categories Main Course
Time 25m
Yield 4
Number Of Ingredients 20
Steps:
- 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.
- Add in the can of plain tomato sauce, making sure to scrape up any browned bits and stir into the sauce.
- Turn down the heat to low, and let simmer for about 3-4 minutes, and add in the cooked chicken.
- Add in 1/2 cup of water, salt and sugar. Simmer cooked chicken for 5 minutes until sauce thickens and chicken is tender.
- Remove from heat and add in cream. Stir until smooth and top with cilantro.
SLOW COOKER CURRY CHICKEN LEGS
A deliciously easy slow cooker curry chicken legs recipe. This is an amazing recipe if you are on a budget.
Provided by Sandi Gaertner
Categories Meal Recipes
Time 4h10m
Number Of Ingredients 8
Steps:
- Put the coconut milk into the slow cooker.
- Add the seasonings and stir.
- Place the chicken in the sauce and spread the sauce onto the chicken.
- Add the vegetables.
- Cover and set to cook for 4 hours on high or 5-6 hours on low heat.
Nutrition Facts : ServingSize 1 g, Calories 247 kcal, Carbohydrate 7 g, Protein 9 g, Fat 21 g, SaturatedFat 14 g, Cholesterol 40 mg, Sodium 447 mg, Fiber 1 g, Sugar 1 g
CURRY BUTTER CHICKEN LEGS ON THE BARBIE
Make and share this Curry Butter Chicken Legs on the Barbie recipe from Food.com.
Provided by Charmie777
Categories Curries
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Lightly oil grill and preheat to high.
- Loosen skin on chicken pieces with fingers, by sliding hand between skin and flesh.
- In a small skillet, saute green onion and 2 cloves garlic in butter or margarine for 1 minute. Stir in breadcrumbs and parsley.
- Push this seasoning under chicken skins, working it down well.
- Combine 1 cup butter or margarine with mustard, 1 clove garlic and curry powder.
- Spread this seasoned butter or margarine over chicken and put on preheated grill.
- Cook 10 to 15 minutes each side, or until chicken is cooked through and juices run clear.
- Brush with remaining seasoned butter while grilling.
Nutrition Facts : Calories 786, Fat 60.8, SaturatedFat 28.5, Cholesterol 271.2, Sodium 627.7, Carbohydrate 14.9, Fiber 1.5, Sugar 1.4, Protein 43.7
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
PARSLEY BUTTER SEASONED CHICKEN
Australians love a 'barbie' and I love to find any excuse to cook outside in the summer. This is a yummy barbecue recipe that tastes delicious with a tossed green salad.
Provided by Emma
Categories Meat and Poultry Recipes Chicken
Yield 7
Number Of Ingredients 10
Steps:
- Lightly oil grill and preheat to high.
- Loosen skin on chicken pieces with fingers, by sliding hand between skin and flesh. In a small skillet, saute green onion and 2 cloves garlic in butter or margarine for 1 minute. Stir in breadcrumbs and parsley. Push this seasoning under chicken skins, working it down well.
- Combine 1 cup butter or margarine with mustard, 1 clove garlic and curry powder. Spread this seasoned butter or margarine over chicken and put on preheated grill. Cook 10 to 15 minutes each side, or until chicken is cooked through and juices run clear. Brush with remaining seasoned butter while grilling.
Nutrition Facts : Calories 676.1 calories, Carbohydrate 13.1 g, Cholesterol 232.5 mg, Fat 52.1 g, Fiber 1.5 g, Protein 37.5 g, SaturatedFat 24.4 g, Sodium 500.2 mg, Sugar 1.4 g
BUTTER CHICKEN CURRY
Steps:
- 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)
- Heat the oil in a hot pot and fry the onions until soft and golden.
- 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.
- Add the butter and stir through. Season to taste.
- Serve with Jasmine Rice and Naan Bread.
Nutrition Facts : Calories 335 kcal, Carbohydrate 14 g, Protein 46 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 129 mg, Sodium 607 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
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