INDIAN BUTTER CHICKEN (WITHOUT THE BUTTER)
Amazing flavour and the butter is not missed at all. Quite easy dish, don't let the long list of ingredients scare you off, it goes fast once you are at it, bring out all the spices in one go.Serve with rice and pappadums
Provided by Deantini
Categories Chicken Breast
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Can be made on stove top or in oven (if using oven preheat oven to 325°F.
- Chop chicken pieces into bite size pieces or slightly larger, according to preference.
- In a large bowl mix chicken with onion, oil, cumin, cinnamon and salt. Set aside.
- To make the sauce, combine all ingredients from the cashews up to and including black pepper. Process until pureed using a blender, hand blender or a food processor.
- Melt butter in large heatproof (if cooking in oven) casserole pot.
- Brown chicken and onions turning to brown all sides well.
- Add cashew sauce to pot.
- Cover tightly and bake in oven (or cook on stovetop) for 40 minute.
THE BEST BUTTER CHICKEN
Butter chicken originated in a Delhi restaurant when the chef was looking for a way to serve unsold tandoori chicken from the night before. He created a mild tomato curry spiced with cinnamon, cardamom and cloves and finished with butter. It was an instant classic that we love to serve alongside basmati rice and plenty of naan to soak up the fragrant sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- For the marinade: Whisk together the yogurt, salt, ginger and garlic in a large bowl until combined. Toss the chicken in the seasoned yogurt marinade until evenly coated. Wrap tightly with plastic wrap and refrigerate at least 3 hours and up to 24. (Overnight works best.)
- For the sauce: Melt 4 tablespoons of the butter in a large Dutch oven or wide heavy pot over medium heat. Toss the fenugreek seeds, bay leaves, cardamom, cinnamon and clove in the butter and cook, stirring occasionally, until slightly darker and very fragrant, 1 to 2 minutes. Add the onions, season with 1 teaspoon salt and cook, stirring occasionally, until the onions are golden and beginning to caramelize, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until very fragrant and the ginger starts to turn golden and sticks to the bottom of the pot, 2 to 3 minutes. Add the garam masala and chili powder and cook, stirring occasionally, until very fragrant, about 1 minute. Add the tomatoes, breaking them up into pieces with a spoon, and bring to a boil. Reduce to a simmer and cook uncovered, stirring occasionally, until the sauce has reduced by half and the tomatoes are very tender, about 30 minutes. Discard the bay leaves and cinnamon stick (but leave the other whole spices).
- Let the hot sauce cool for about 5 minutes or so, then transfer it to a blender filling no more than halfway. Remove the center cap from the lid and place it on the blender. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. (If your blender is small, you may need to work in batches.) Add the remaining 2 tablespoons butter and the cream to the blender and puree until creamy. Pour into a clean pot and bring to a simmer. Season with salt.
- Meanwhile, arrange a rack directly under the broiler and preheat to high. Line a rimmed baking sheet with foil and set a wire rack inside.
- Arrange the chicken in a single layer on the rack. Broil until the chicken starts to brown in spots, 3 to 6 minutes per side (it will not be cooked through). Remove from the broiler. When cool enough to handle, cut the chicken into 1-inch pieces. Add the chicken to the simmering sauce, cover and cook until the chicken is cooked through, 8 to 10 minutes.
- Stir in the cilantro. Serve with rice and naan alongside.
BAL'S NO-BUTTER CHICKEN
Provided by Food Network
Time 27m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Put a large skillet over medium-high heat and add the oil. When it starts to get hot, add the onion, garlic, and ginger and cook for 4 minutes, or until the onion is golden. Add the tomato paste, brown sugar, cumin seeds, garam masala, red chile flakes, turmeric, and salt and cook for 2 minutes. Add the chicken cubes and stir well to coat. Add the yogurt and water and cook, stirring until the chicken is done, about 8 minutes. Serve the chicken with roti or rice.
INDIAN BUTTER CHICKEN
This is my family's favourite butter chicken recipe - it came about after my youngest son stayed at a friends house and they bought Indian take-away. Youngest says this is just like the one he had at his friend's. This is one of favourite dishes. Butter chicken was created in the 1950s at the Moti Mahal restaurant in Delhi.
Provided by Fairy Nuff
Categories Curries
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat a wok until really hot, add 1 Tbsp oil.
- Add half the chicken and stir-fry for about 4 minutes or until chicken is a nice colour.
- Remove to plate.
- Add extra oil and cook remaining chicken.
- Remove from wok.
- Reduce heat and add the butter.
- When melted add all of the spices and stir-fry until fragrant- about 1 minute.
- Return chicken to wok and stir to coat with the spices.
- Add the tomato and sugar and simmer for 15 minutes- stir occasionally.
- Add the yogurt, cream and lemon juice and simmer for 5 minutes or until the sauce thickens a bit.
- Serve over rice.
- **This dish can be frozen. After step nine cool completely then store in a zip-lock bag in the freezer. To reheat, thaw in bag in fridge overnight then add contents to saucepan. Reheat gently, then simmer for 8 minutes - add the yoghurt, cream and lemon juice and simmer for 5 more minutes.
Nutrition Facts : Calories 592.6, Fat 33.7, SaturatedFat 15.1, Cholesterol 221.9, Sodium 431, Carbohydrate 16.2, Fiber 3, Sugar 9, Protein 56.5
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
INDIAN BUTTER CHICKEN
Chicken curry prepared in butter Indian style
Provided by shailluck
Time 30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat the butter in the pan, add the onion paste and ginger-garlic paste, mix well and saute for 5 minutes on medium flame.
- Now add the chilli powder, ground spices, salt, and tomato puree, mix well and cook for 5 minutes.
- Add the Chicken with 250 ml water, mix well and simmer for 20-25 minutes.
- Now add the cream and black pepper powder. Simmer it further for 2-3 minutes.
- Garnish it with coriander and serve it hot.
MAKHANI CHICKEN (INDIAN BUTTER CHICKEN)
This fragrant, spicy Indian butter chicken recipe is from the owner of the India Cuisine restaurant in Seattle, Washington. Serve with hot Indian bread.
Provided by RKOZEL
Categories World Cuisine Recipes Asian Indian
Time 5h15m
Yield 6
Number Of Ingredients 25
Steps:
- To Marinate: Place chicken in a nonporous glass dish or bowl with lemon juice, 1 tablespoon chili powder and salt. Toss to coat; cover dish and refrigerate to marinate for 1 hour.
- Drain yogurt in a cloth for 15 to 20 minutes. Place in a medium bowl; mix in salt, garlic paste, garam masala, butter, chili powder, ginger paste, lemon juice and oil. Pour yogurt mixture over chicken, replace cover and refrigerate to marinate for another 3 to 4 hours.
- Preheat oven to 400 degrees F (200 degrees C).
- Place chicken on skewers. Place skewers in a 9x13 inch baking dish and bake in preheated oven for 20 minutes, or until almost cooked through.
- To Make Sauce: Melt butter in a medium saucepan over medium heat. Stir in garam masala. When masala begins to crackle, mix in ginger paste, chopped garlic and green chile peppers. Saute until tender, then stir in tomato puree, chili powder, salt and water. Bring to a boil; reduce heat to low and simmer, stirring in honey and fenugreek.
- Place chicken in sauce mixture. Continue cooking for another 5 minutes, or until chicken is no longer pink inside. Stir in fresh cream.
Nutrition Facts : Calories 492.3 calories, Carbohydrate 19 g, Cholesterol 148.9 mg, Fat 28.4 g, Fiber 3.7 g, Protein 35.8 g, SaturatedFat 14.5 g, Sodium 666.4 mg, Sugar 10.4 g
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