Easy Butter Chicken Curry Food

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BUTTER CHICKEN CURRY



Butter Chicken Curry image

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

3 lbs skinless chicken, and cut into 2-inch pieces
1 inch gingerroot
6 garlic cloves
1 1/2 teaspoons salt
5 ounces plain yogurt
1 lemon, juice of
1 cinnamon stick, 2-inch long broken up
10 green cardamoms
6 cloves
10 red chili peppers
8 peppercorns
2 tablespoons oil
2 tablespoons tomato puree
8 ounces butter
14 ounces chopped tomatoes
5 fluid ounces single cream

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

EASY BUTTER CHICKEN CURRY RECIPE



Easy Butter Chicken Curry Recipe image

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

1 lb chicken breast, cubed
1/2 lemon, juiced
1/4 tsp salt
1/4 tsp turmeric
1/4 tsp cayenne
1/2 cup plain yogurt
1 tbl ginger-garlic paste (or substitute 1/2 tbl each of ginger and garlic)
1 tsp garam masala
1/2 tsp coriander
1/2 tsp cumin
2 tbl butter, divided.
1 tbl ginger-garlic paste (or substitute 1/2 tbl each of ginger and garlic)
1 tsp coriander
2 tsp garam masala
1/4 tsp cayenne
15 oz plain tomato sauce
1/4 tsp sugar
1/2 tsp salt
1/2 cup cream (half and half)
1 tbl cilantro, to garnish

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.

BUTTER CHICKEN CURRY



Butter chicken curry image

Tender chicken cooked in a rich, fragrant tomato-based curry sauce makes the perfect butter chicken. Perfect served with steamed rice and naan bread.

Provided by Alida Ryder

Categories     Curry     Dinner

Time 55m

Number Of Ingredients 20

2 kg (4lbs) Chicken Breasts (cut into bite-sized chunks)
¾ cup Plain yoghurt
2 red chillies
2 bay leaves
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
2 teaspoons Garam Masala
2 cardamom pods
Thumb size piece ginger (grated)
6 garlic cloves
800 g (28oz) whole peeled tomatoes
400 g (14oz) tomato puree
1 teaspoon salt
2 teaspoon sugar
1 tablespoon vinegar
3 tablespoons oil/ghee
2 large onions (sliced)
4 garlic cloves (thinly sliced)
½ cup cream
½ cup butter (cubed)

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

EASY INDIAN BUTTER CHICKEN



Easy Indian Butter Chicken image

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

1 cup butter, divided
1 onion, minced
1 tablespoon minced garlic
1 (15 ounce) can tomato sauce
3 cups heavy cream
2 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon garam masala
1 ½ pounds skinless, boneless chicken breast, cut into bite-sized chunks
2 tablespoons vegetable oil
2 tablespoons tandoori masala

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

EASY BUTTER CHICKEN RECIPE BY TASTY



Easy Butter Chicken Recipe by Tasty image

This simplified version of the Indian classic combines chicken, tomato sauce, and a slew of aromatic spices all in one pot to make a flavorful dinner that's just as good as the version you'll get at restaurants - only way easier to make. Serve it over rice with a bit of cilantro to balance the heat and dinner is done.

Provided by Tasty

Categories     Dinner

Time 50m

Yield 4 servings

Number Of Ingredients 18

2 lb boneless, skinless chicken breast, cubed
salt, to taste
pepper, to taste
2 teaspoons chili powder, divided
½ teaspoon turmeric
6 tablespoons butter, divided
1 ½ cups yellow onion, diced
3 teaspoons garam masala
1 teaspoon cumin
1 teaspoon cayenne pepper
1 tablespoon ginger, grated
3 cloves garlic, minced
1 cinnamon, 3 inch (8 cm) stick
14 oz tomato sauce
1 cup water
1 cup heavy cream
rice, for serving
fresh cilantro, chopped for garnish

Steps:

  • In a large bowl, season the chicken breast with salt, pepper, 1 teaspoon of chili powder, and the teaspoon of turmeric. Let sit for 15 minutes to marinate.
  • Melt 2 tablespoons of butter in a large pot over medium heat. Brown the chicken, then remove from the pot.
  • Melt another 2 tablespoons of butter in the pot, then add the onion, garam masala, remaining teaspoon of chili powder, the cumin, ginger, garlic, cayenne, cinnamon, salt and pepper. Cook until fragrant.
  • Add the tomato sauce and bring to a simmer.
  • Add the water and cream and return to a simmer.
  • Return the chicken to the pot, cover, and simmer for another 10-15 minutes.
  • Stir in the last 2 tablespoons of butter and season with more salt and pepper to taste.
  • Serve the chicken over rice and garnish with cilantro.
  • Enjoy!

Nutrition Facts : Calories 799 calories, Carbohydrate 15 grams, Fat 52 grams, Fiber 3 grams, Protein 74 grams, Sugar 8 grams

EASY CHICKEN CURRY



Easy Chicken Curry image

My kids love chicken curry. If it is "sport night" I can stop at the store and pick up a whole barbecued chicken and have this on the table in 20 minutes. Leftovers taste even better. I serve it over rice.

Provided by mary winecoff

Categories     Curries

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon butter
1/2 medium onion, finely chopped
1 small green apple, peeled, cored and finely diced
1 garlic clove, finely chopped
1 tablespoon cornstarch
1 1/2 tablespoons curry powder
1/4 cup milk
1 cup chicken broth
1 1/2 teaspoons lemon zest
1 teaspoon fresh lemon juice
3 cups cooked chicken (I use a purchased whole barbecued chicken)

Steps:

  • Melt butter in large skillet over medium low heat.
  • Add the onion, apple and garlic and mix well.
  • cook, covered over low heat until the onion is tender and translucent, about 12 minutes.
  • Add the curry powder to the onion mixture and mix well.
  • Dissolve cornstarch in the milk and add it to the mixture.
  • Add the chicken broth and mix well.
  • Reduce the heat to low and cook, stirring frequently, until slightly thickened.
  • Add the lemon zest and lemon juice and mix well.
  • Stir in the chicken and continue cooking until the chicken is heated through.
  • Optional: Serve over rice with condiments such as chutney, raisins, diced bell peppers, cucumber, tomato, pineapple, papaya, mango, banana, kiwi, chopped scallions, hard-boiled eggs, peanuts or toasted almonds.

Nutrition Facts : Calories 256.8, Fat 11.1, SaturatedFat 4.2, Cholesterol 88.5, Sodium 299.7, Carbohydrate 9.7, Fiber 1.7, Sugar 3.6, Protein 28.6

EASY BUTTER CHICKEN



Easy butter chicken image

Fancy a healthy version of your favourite Friday night chicken curry? The chicken can be marinaded the day before so you can get ahead on your prep

Provided by Jennifer Joyce

Categories     Dinner, Main course, Supper

Time 50m

Number Of Ingredients 21

500g skinless boneless chicken thighs
1 lemon, juiced
2 tsp ground cumin
2 tsp paprika
1-2 tsp hot chilli powder
200g natural yogurt
2 tbsp vegetable oil
1 large onion, chopped
3 garlic cloves, crushed
1 green chilli, deseeded and finely chopped (optional)
thumb-sized piece ginger, grated
1 tsp garam masala
2 tsp ground fenugreek
3 tbsp tomato purée
300ml chicken stock
50g flaked almonds, toasted
cooked basmati rice
naan bread
mango chutney or lime pickle
fresh coriander
lime wedges

Steps:

  • In a medium bowl, mix all the marinade ingredients with some seasoning. Chop the chicken into bite-sized pieces and toss with the marinade. Cover and chill in the fridge for 1 hr or overnight.
  • In a large, heavy saucepan, heat the oil. Add the onion, garlic, green chilli, ginger and some seasoning. Fry on a medium heat for 10 mins or until soft.
  • Add the spices with the tomato purée, cook for a further 2 mins until fragrant, then add the stock and marinated chicken. Cook for 15 mins, then add any remaining marinade left in the bowl. Simmer for 5 mins, then sprinkle with the toasted almonds. Serve with rice, naan bread, chutney, coriander and lime wedges, if you like.

Nutrition Facts : Calories 367 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 37 grams protein, Sodium 0.6 milligram of sodium

EASY CHICKEN CURRY



Easy Chicken Curry image

Chicken breasts sauteed and simmered with onion, olive oil and curry powder. Simplest chicken curry you'll ever make! Serve over hot cooked rice with a little side of mango chutney, if desired.

Provided by Aurelie Stalnaker

Categories     World Cuisine Recipes     Asian     Indian

Time 1h15m

Yield 6

Number Of Ingredients 4

6 skinless, boneless chicken breast halves - cut into strips
¼ cup olive oil
2 large onions, diced
⅓ cup curry powder, or to taste

Steps:

  • Heat oil in a large skillet over medium heat. Add onion and saute until soft and golden brown. Slowly stir in curry powder. Once ingredients are blended together, add chicken breasts. Cover skillet and simmer over medium low heat for about 45 minutes or until chicken is cooked through and no longer pink inside.
  • Remove cover from skillet and cook for an additional 15 minutes, until sauce reduces. (Note: Make sure that you stir and that dish does not burn, as curry powder burns very easily!)

Nutrition Facts : Calories 247.4 calories, Carbohydrate 7.9 g, Cholesterol 68.4 mg, Fat 11.3 g, Fiber 2.7 g, Protein 28.5 g, SaturatedFat 1.8 g, Sodium 81.8 mg, Sugar 2.3 g

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