BUTTER CHICKEN
Butter Chicken is creamy and easy to make right at home in one pan with simple ingredients! Full of incredible flavours, it rivals any Indian restaurant! Aromatic golden chicken pieces in an incredible creamy curry sauce, this Butter Chicken recipe is one of the best you will try!
Provided by Karina
Categories Dinner
Time 45m
Number Of Ingredients 23
Steps:
- In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 30 minutes to an hour (or overnight if time allows).
- Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
- Heat butter or ghee in the same pan. Fry the onions until they start to sweat (about 6 minutes) while scraping up any browned bits stuck on the bottom of the pan.
- Add garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally.
- Add crushed tomatoes, chili powder and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
- Remove from heat, scoop mixture into a blender and blend until smooth. You may need to add a couple tablespoons of water to help it blend (up to 1/4 cup). Work in batches depending on the size of your blender.
- Pour the puréed sauce back into the pan. Stir the cream, sugar and crushed kasoori methi (or fenugreek leaves) through the sauce. Add the chicken with juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling.
- Garnish with chopped cilantro and serve with fresh, hot garlic butter rice and fresh homemade Naan bread!
Nutrition Facts : Calories 580 kcal, Carbohydrate 17 g, Protein 36 g, Fat 41 g, SaturatedFat 19 g, Cholesterol 250 mg, Sodium 1601 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving
EASY CREAMY CROCK-POT BUTTER CHICKEN (MURGH MAKHANI)
Got this from The Iron You webpage. I haven't tried this yet and it sounds so delish! Here for safe keeping!
Provided by Tish in OH
Categories Easy
Time 6h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl combine coconut milk, Greek yogurt, and heavy cream. Stir in tomato paste, garlic, ginger, and all the spices.
- Grease the inside of the Crock-Pot with olive oil.
- Add chopped onion at the bottom, then chicken pieces, and then pour coconut milk mixture over it. Add butter in dollops, cover with a lid, and cook on high for 4 hours or on low for 6 hours.
- When ready, give a good stir, adjust seasoning and serve!
Nutrition Facts : Calories 366.1, Fat 25, SaturatedFat 18, Cholesterol 96.5, Sodium 405.2, Carbohydrate 10.6, Fiber 1.9, Sugar 4.1, Protein 27.4
INDIAN BUTTER CHICKEN (MURGH MAKHANI)
Murgh Makhani (otherwise known as "Butter Chicken" ) is one of my favorite Indian dishes. It is also a great dish to make for people who are new to Indian food-- everybody seems to like this one! I like to make it in the slow cooker; this allows the chicken to become melt-in-your-mouth tender and super flavorful. Serve it with steamed basmati rice and naan bread for dipping!
Provided by Sommer Clary
Categories Curries
Time 3h10m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Melt the butter and oil in a skillet over medium heat. Add the chicken, onion and garlic and stir fry it until the chicken is cooked and the onions are translucent. Pour contents into the slow cooker.
- Add remaining ingredients and mix gently.
- Cook on high for 3-4 hours. Season with salt and pepper, to taste. Serve over steamed basmati rice and with Naan bread for dipping.
Nutrition Facts : Calories 835.9, Fat 35.6, SaturatedFat 23.3, Cholesterol 259.3, Sodium 672.1, Carbohydrate 67.9, Fiber 2.8, Sugar 60.3, Protein 61.6
MURGH MAKHANI (INDIAN BUTTER CHICKEN)
This is a simple home version of butter chicken, also known as 'murgh' or 'chicken makhani,' a popular dish in Indian restaurants. This is best served with naan, an Indian bread, or you can also serve this with basmati rice.
Provided by DHANO923
Categories World Cuisine Recipes Asian Indian
Time 1h50m
Yield 4
Number Of Ingredients 15
Steps:
- Stir the yogurt and tandoori masala powder together in a large bowl until thoroughly combined; add the chicken and toss to coat evenly. Marinate in refrigerator for 1 hour. Drain and discard any excess marinade.
- Puree the onion, ginger, and garlic with the water in a blender until it forms a smooth paste; set aside.
- Heat 1 tablespoon oil in a large skillet over medium heat. Cook the chicken in the hot oil until lightly browned on all sides, about 5 minutes. Remove from skillet and set aside. Heat the remaining 2 tablespoons in the skillet. Fry the onion paste in the hot oil until the moisture is mostly evaporated, about 3 minutes. Sprinkle the garam masala and chili powder over the mixture; cook 1 minute more. Pour the tomato sauce into the mixture, reduce heat to medium-low, and cook another 5 minutes. Return the chicken to the pan along with the half and half; bring to a boil. Add the butter, fenugreek leaves, and salt; reduce heat to low and simmer uncovered until the chicken pieces are no longer pink in the middle, 15 to 20 minutes.
Nutrition Facts : Calories 474.4 calories, Carbohydrate 12.9 g, Cholesterol 179.4 mg, Fat 30.4 g, Fiber 2.6 g, Protein 38.1 g, SaturatedFat 11.5 g, Sodium 1140.7 mg, Sugar 5.4 g
(MURGH MAKHANI) BUTTER CHICKEN
Butter chicken is a great, ever-evolving, cross-continental dish found in Delhi, London, New York, Perth and most points in between. In its purest form, it is yogurt-and-spice-marinated chicken dressed in a velvety red bath comprising butter, onions, ginger and tomatoes scented with garam masala, cumin and turmeric, with a cinnamon tang. This version was adapted from Amandeep Sharma, a young kitchen hand at the restaurant Attica, in Melbourne, Australia, who used to make it for staff meal. It is wildly luxurious. Serve with basmati rice and mango chutney, with papadums or naan if you can find them, with extra rice if you cannot.
Provided by Sam Sifton
Categories dinner, lunch, weekday, main course
Time 1h15m
Yield 6 servings
Number Of Ingredients 21
Steps:
- Whisk together the yogurt, lemon juice, turmeric, garam masala and cumin in a large bowl. Put the chicken in, and coat with the marinade. Cover, and refrigerate (for up to a day).
- In a large pan over medium heat, melt the butter in the oil until it starts to foam. Add the onions, and cook, stirring frequently, until translucent. Add the garlic, ginger and cumin seeds, and cook until the onions start to brown.
- Add the cinnamon stick, tomatoes, chiles and salt, and cook until the chiles are soft, about 10 minutes.
- Add the chicken and marinade to the pan, and cook for 5 minutes, then add the chicken stock. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for approximately 30 minutes.
- Stir in the cream and tomato paste, and simmer until the chicken is cooked through, approximately 10 to 15 minutes.
- Add the almonds, cook for an additional 5 minutes and remove from the heat. Garnish with the cilantro leaves.
Nutrition Facts : @context http, Calories 1017, UnsaturatedFat 40 grams, Carbohydrate 18 grams, Fat 85 grams, Fiber 3 grams, Protein 48 grams, SaturatedFat 37 grams, Sodium 1197 milligrams, Sugar 8 grams, TransFat 1 gram
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