BUTTER CHICKEN CURRY
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
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
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.
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
EASY INDIAN BUTTER CHICKEN
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
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
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
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
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
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
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
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
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
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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