Homemade Butter Chicken Recipe By Tasty Food

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HOW TO MAKE THE CREAMIEST BUTTER CHICKEN RECIPE BY TASTY



How To Make The Creamiest Butter Chicken Recipe by Tasty image

Butter chicken is a traditional North Indian dish also known as murgh makhani. The dish gets its name from the generous amount of butter (makhan) used in the recipe, but also from the smooth, silken, butter-like texture of the gravy used to simmer the chicken. Butter chicken is thought to have originated in restaurants in order to use up leftovers of tandoori chicken, an extremely popular dish. Like all Indian recipes, there are countless versions of butter chicken, all with nuanced variations. This is our favorite recipe for the Indian classic.

Provided by Katie Aubin

Categories     Dinner

Time 4h30m

Yield 4 servings

Number Of Ingredients 46

1 dried bay leaf
2 whole cinnamon sticks
1 teaspoon whole clove
20 whole black cardamom pods
1 tablespoon whole black peppercorn
2 tablespoons whole cumin seeds
4 tablespoons whole coriander
½ whole nutmeg pod
1 fresh ginger, peeled
6 cloves garlic
1 tablespoon olive oil
1 pinch kosher salt
1 teaspoon ground turmeric
1 ½ teaspoons ground cumin
1 ½ teaspoons ground coriander
1 teaspoon kosher salt
½ lemon, juiced
1 teaspoon kashmiri chile powder
½ cup full fat greek yogurt
8 chicken thighs, (about 2 pounds), cut into strips or cubes
4 tablespoons unsalted butter, divided
2 tablespoons olive oil
½ teaspoon whole cumin seeds
1 whole black cardamom pod
1 dried bay leaf
4 whole cloves
2 green chiles, finely chopped (optional)
½ teaspoon ground turmeric
1 large yellow onion, chopped
1 ½ teaspoons ground cumin
1 teaspoon kashmiri chile powder
1 ½ teaspoons ground coriander
2 ½ cups crushed tomato, canned
½ cup cashews
kosher salt, to taste
½ cup water
2 tablespoons sugar
2 tablespoons heavy cream
1 tablespoon dried fenugreek leaves
1 tablespoon freshly ground cilantro
basmati rice, cooked
onion kulcha
garlic naan
roti
Paratha
12 wooden skewers

Steps:

  • Make the garam masala: Add the bay leaf, cinnamon stick, cloves, cardamom pods, blcak peppercorns, cumin seeds, coriander seeds, and nutmeg to a medium skillet. Toast over medium heat for 1-2 minutes, until fragrant, but not burnt. Transfer the toasted spices to a plate and let cool.
  • Transfer the spices to an electric spice grinder or mortar and pestle and grind into a fine powder. The garam masala will keep in an airtight container in a cool, dark place for several months.
  • Make the ginger-garlic paste: Add the ginger, garlic, oil, and salt to a small food processor or blender and process into a smooth paste, scraping down the sides of the processor as needed.
  • Marinate the chicken: In a large bowl, whisk together the 2 tablespoons ginger-garlic paste, 2 teaspoons garam masala, the turmeric, ground cumin, ground coriander, salt, lemon juice, Kashmiri red chile powder, and Greek yogurt until well combined. Add the chicken and toss to coat, then cover the bowl with plastic wrap and refrigerate for at least 3 hours, but ideally overnight.
  • Add the wooden skewers to a large baking dish. Cover with enough water to completely submerge, then soak for at least 1 hour.
  • When ready to cook the chicken, arrange an oven rack in the highest position. Turn the oven to broil on high. Set a wire rack over a rimmed baking sheet.
  • Thread the chicken onto wooden skewers and set on the wire rack, spacing evenly. Broil for 15 minutes, until evenly browned and cooked through, turning the skewers every 5 minutes to ensure even cooking. Let cool slightly before removing chicken from the skewers. Set aside.
  • While the chicken cooks, make the gravy: In a large, high-walled skillet, melt together the butter and the olive oil over medium heat. Add the cumin seeds, cardamom pod, bay leaf, cloves, green chiles, and turmeric and sauté for 1 minute, until fragrant. Add the onion and cook for about 5 minutes, until lightly browned. Add 2 tablespoons ginger-garlic paste and cook for another minute, until fragrant. Add the ground cumin, Kashmiri red chile powder, ground coriander, and 1½ teaspoons of garam masala and stir for 1 minute, until well combined.
  • Add the crushed tomatoes, cashews, and a pinch of salt and cook, stirring often, for 10-15 minutes, until the tomatoes are a deeper, dark red color and the cashews are soft.
  • Transfer the tomato mixture to a high-powered blender. Add ½ cup water and blend until completely smooth, adding up to ½ cup more water if needed. If your blender is not high-powered, strain the gravy through a fine-mesh sieve after blending for a smoother texture.
  • Wipe the pan clean, then return the gravy to the pan. Add the remaining 3 tablespoons of butter, the sugar, and the cooked chicken. Cover and cook over low heat for 10 minutes, until the chicken is warmed through. Stir in the heavy cream and fenugreek and season with more salt to taste.
  • Garnish the butter chicken with cilantro and serve with your choice of basmati rice, onion kulcha, naan, roti, or paratha.
  • Enjoy!

Nutrition Facts : Calories 895 calories, Carbohydrate 51 grams, Fat 46 grams, Fiber 13 grams, Protein 75 grams, Sugar 18 grams

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

HOMEMADE BUTTER CHICKEN RECIPE BY TASTY



Homemade Butter Chicken Recipe by Tasty image

Here's what you need: boneless, skinless chicken breast, plain yogurt, ginger garlic paste, chili powder, garam masala, salt, turmeric, cumin, butter, onion, tomato puree, ginger garlic paste, cardamom pods, ground cloves, chili powder, coriander, garam masala, turmeric, cream, naan bread, cooked rice, Chopped fresh parsley

Provided by Evelyn Liu

Categories     Dinner

Yield 4 servings

Number Of Ingredients 22

1 ⅓ lb boneless, skinless chicken breast
½ cup plain yogurt
2 tablespoons ginger garlic paste
2 tablespoons chili powder
1 tablespoon garam masala
1 tablespoon salt
1 tablespoon turmeric
1 tablespoon cumin
¼ cup butter
1 onion, finely chopped
1 tablespoon tomato puree
2 tablespoons ginger garlic paste
6 cardamom pods
¼ teaspoon ground cloves
2 tablespoons chili powder
1 tablespoon coriander
1 tablespoon garam masala
1 tablespoon turmeric
1 ¼ cups cream
naan bread, for serving
cooked rice, for serving
Chopped fresh parsley, for serving

Steps:

  • On a cutting board, slice the chicken into bite size pieces.
  • Combine the chicken with the yogurt, ginger garlic paste, chili powder, garam masala, salt, turmeric, and cumin and mix to coat well.
  • Cover with plastic wrap and refrigerate for at least 1 hour.
  • Preheat the oven 430˚F (220˚C).
  • Thread the marinated chicken pieces onto bamboo skewers, then place them over a baking tray lined with parchment paper, making sure there is space underneath the chicken to help distribute the heat more evenly.
  • Bake for about 15 minutes, until slightly dark brown on the edges.
  • Melt the butter in a large pot over medium heat, then sauté the onions and tomato purée, until tender but not browned.
  • Add the garlic ginger paste, cardamom pods, cloves, chili powder, coriander, garam masala, and turmeric and fry for about 30 seconds to release their aromatics and flavor, stirring constantly.
  • Pour in the cream and mix well with the onion and spices.
  • When the cream mixture is bubbling, add in the chicken and cook for another 2-3 minutes.
  • Serve with naan bread and rice and garnish with parsley.
  • Enjoy!

Nutrition Facts : Calories 660 calories, Carbohydrate 24 grams, Fat 49 grams, Fiber 6 grams, Protein 42 grams, Sugar 7 grams

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