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.
SWEET & TANGY BARBECUED CHICKEN
My family loves to grill in the summer, and this is our go-to recipe when hosting friends and family. Every bite is full of flavor and the chicken is always tender and juicy. -Joy Yurk, Grafton, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- For marinade, in a large bowl, combine wine, onions, lemon juice and garlic. Pour 2 cups marinade into a large shallow dish. Add chicken; turn to coat. Cover and refrigerate 4 hours to overnight. Add bay leaves to remaining marinade; cover and refrigerate., Meanwhile, in a large saucepan, combine tomato puree, honey, molasses, salt, thyme, cayenne, pepper and remaining marinade. Bring to a boil. Reduce heat; simmer, uncovered, 35-40 minutes or until liquid is reduced by half. Remove from heat. Remove bay leaves; stir in vinegar. Reserve 1 cup sauce for serving; keep warm., Drain chicken, discarding marinade in bag. Grill chicken, covered, on an oiled rack over indirect medium heat 15 minutes. Turn; grill 15-20 minutes longer or until a thermometer reads 170°-175°, brushing occasionally with remaining sauce. Serve chicken with reserved sauce.
Nutrition Facts : Calories 334 calories, Fat 12g fat (3g saturated fat), Cholesterol 95mg cholesterol, Sodium 398mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 1g fiber), Protein 30g protein.
GINGER'S HOT & TANGY BUTTERED CHICKEN
This is a dish brimming full of robust flavor. It's also very aromatic, and will fill your kitchen with a mouth-watered scent while it's cooking. My dad originally cooked this for me, it has been one of my favorites for years. On my own, I've tweaked a few of the ingredients and amounts to my tastes. Adjust them as you would prefer. Some may want less spicy, some may be more worried about all the margarine or vinegar. The apple cider vinegar gives it a tart but nice flavor. You can reduce the amount if it's not to your liking, but I would highly suggest not omitting the vinegar, the flavor will suffer terribly. From my home to yours, I hope you enjoy. This is especially liked by the husbands, especially those who crave spicy foods.
Provided by Ginger_B
Categories Stew
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- In large baking pan, arrange chicken pieces.
- Pour over chicken pieces, in this order for best results: apple cider vinegar, 3.
- tbsp hot pepper sauce, 1 tsp black pepper, salt to taste.
- Arrange potatoes around and above chicken pieces, top with onion.
- Sprinkle 1 tsp black pepper across potatoes and onions.
- Salt to taste.
- Drizzle remaining hot pepper sauce across potatoes and onions.
- Top with sliced carrots.
- Evenly spread out pats of butter across carrot layer.
- Carefully cover baking pan with tin foil.
- Bake at 350º for 1 1/2 hours or until potatoes are soft and chicken is done.
- Half-way through cooking time, remove pan from oven, carefully lift foil from baking pan.
- Flip chicken pieces and turn potatoes from bottom to top, spooning juices over vegetables.
Nutrition Facts : Calories 310.8, Fat 17.5, SaturatedFat 3.2, Cholesterol 46, Sodium 634.3, Carbohydrate 22.2, Fiber 3.1, Sugar 4.2, Protein 16.4
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
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- Heat the oil in a large-sized frying pan over medium-high heat. Add the onion, ginger, and garlic and cook for about 8 minutes, until well-browned, reducing the heat if necessary. While the onion cooks, place the spices in a small bowl.
- Add the spices to the pan and cook for 1 minute to remove their raw flavor. Pour the can of tomatoes into the pan and scrape the bottom to remove any bits that are stuck to the pan. Transfer to a blender and blend on high until smooth. Return the sauce to the pan.
- Add the chicken and water and bring the sauce to a simmer. Reduce the heat to medium-low, cover the pan, and let the chicken cook through, about 10 minutes.
- Stir in the cream, yogurt, or coconut milk, the almond butter, and the coconut sugar. Season to taste with sea salt.
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4.8/5 (162)Total Time 20 minsServings 4Calories 491 per serving
- Heat a large skillet or medium saucepan over medium-high heat. Add the oil, butter, and onions and cook onions down until lightly golden, about 3-4 minutes. Add ginger and garlic and let cook for 30 seconds, stirring so it doesn’t burn.
- Add the chicken, tomato paste, and spices. Cook for 5-6 minutes or until everything is cooked through.
- Add the heavy cream and simmer for 8-10 minutes stirring occasionally. Serve over Basmati rice or with naan.
AUTHENTIC INDIAN BUTTER CHICKEN RECIPE: HOW TO MAKE …
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Estimated Reading Time 4 mins
- 1. Place chicken in a glass dish or bowl with lemon juice, chili powder, and a good pinch of salt. Toss to coat chicken entirely; cover dish and refrigerate for at least 1 hour. 2. Combine yogurt, garlic paste, turmeric, butter, and oil in a medium bowl. Season with salt and pepper. Pour yogurt mixture over chicken, cover, and return to the refrigerator to marinate for another 3 to 4 hours. 3. Preheat oven to 400°F. 4. Place chicken on skewers. Place skewers in a 9x13 inch baking dish and bake for 20 minutes at this high heat, until almost cooked through. 5. Meanwhile, melt 2 tbsp of butter in a large pot, then add the onion, garam masala, remaining teaspoon of chili powder, cumin, ginger, garlic, cayenne, cinnamon, salt and pepper. Sauté over medium heat until fragrant. 6. Add the tomato sauce, water, and cream, and bring to a simmer. 7. Transfer the chicken to the pot, cover, and simmer for another 10-15 minutes, or until chicken is cooked through. 8. Stir in the last 2 tablespoons o
- Serve garnished with fresh cilantro, alongside basmati rice and [naan bread](https://www.masterclass.com/articles/quick-and-easy-homemade-naan-recipe) (optional).
- Become a better chef with the [MasterClass Annual Membership](https://www.masterclass.com/). Gain access to exclusive video lessons taught by culinary masters, including Alice Waters, Gordon Ramsay, Wolfgang Puck, and more.
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