BUTTER CHICKEN
Also known in India as Murgh Makhani, chicken thighs seasoned with fragrant spices get simmered in a creamy, buttery sauce until tender. Typically made with yogurt, this version uses blended cashews for added flavor and creaminess!
Provided by Food Network Kitchen
Categories main-dish
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Place the cashews in a small heatproof bowl. Cover with boiling water and let soak 30 minutes, then drain.
- Meanwhile, season the chicken with salt, pepper, 1 teaspoon garam masala and 1/2 teaspoon turmeric. Heat 2 tablespoons vegetable oil in a large Dutch oven over high heat. Add the chicken in a single layer and brown 3 to 4 minutes per side. Remove to a plate.
- Reduce the heat to medium high and add the remaining 2 tablespoons vegetable oil to the pot. Add the onions, season with 1/2 teaspoon salt and cook, stirring, until soft and browned, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until golden, about 2 minutes. Add the coriander, cumin, chili powder and remaining 1/2 teaspoon turmeric; cook, stirring and scraping the pot, until the spices are toasted, about 30 seconds.
- Add the tomatoes and tomato paste to the pot. Cook, stirring, until the tomatoes break down, 4 to 5 minutes. Transfer the onion-tomato mixture to a blender (reserve the pot). Add the soaked cashews and 1 1/4 cups water and puree until smooth. Pour the sauce into the reserved pot.
- Return the chicken and any juices from the plate to the pot. Reduce the heat to medium low, cover and simmer, stirring occasionally to prevent sticking, until the chicken is tender, about 40 minutes.
- Stir in the heavy cream, butter, sugar and remaining 1/2 teaspoon garam masala. Thin the curry with water, if necessary; season with salt. Serve with rice and top with cilantro.
THE BETTER BUTTER CHICKEN
A healthier rendition of the popular Indian dish, that doesn't use gobs of butter and tons of heavy cream. Adapted from Eat, Shrink & Be Merry!
Provided by FLKeysJen
Categories One Dish Meal
Time 30m
Yield 5 serving(s)
Number Of Ingredients 17
Steps:
- Melt butter in a deep, 10-inch skillet over medium heat; add onions and garlic; cook slowly, stirring often, until onions are tender - about five minutes.
- Add gingerroot, chili powder, turmeric and cinnamon; cook one more minute.
- Add undrained tomatoes, tomato paste, brown sugar, salt and pepper; reduce heat to low; cover and simmer for 10 minutes, stirring occasionally.
- Add cut-up chicken, cream and sour cream; simmer, uncovered, for five more minutes.
- Remove from heat and stir in cilantro; serve over hot basmati rice, if desired.
Nutrition Facts : Calories 442.2, Fat 25.7, SaturatedFat 10.2, Cholesterol 132, Sodium 590.1, Carbohydrate 17.4, Fiber 3.2, Sugar 5, Protein 36.1
THE BEST BUTTER CHICKEN
This is a recipe that I've tweaked based on the many other recipes for Butter Chicken that I have tried. Since our year abroad, we have searched for a butter chicken recipe that comes close to the one we loved. This is not the same vibrant orange colour, but it is AMAZING!
Provided by thewildgerbil
Categories Curries
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in large frying pan.
- Sweat the onions until clear.
- Meanwhile, mix spices together in a large bowl or resealable bag (leave out the garam masala).
- Cover chicken with spice mixture
- Add chicken to the butter and onions.
- Cook over medium heat until golden.
- Add coconut milk and curry paste, stir.
- Add garam masala.
- Let simmer for ten minutes.
- Serve over rice with warmed Naan bread.
BUTTER CHICKEN
A lovely combination of spices and the chicken is beautifully tender and moist. This was a recipe from a supermaket promotion, which I have slightly adapted to my own tastes. Very rich, so we do not have it too often! Served over rice and with a fresh salad to counteract the richness. A few have commented that they were not so fond of the cinnamon in this dish, and so another spice combination that is good is to leave out the cinnamon and ginger and replace with 1 teaspoon each of nutmeg and cumin.
Provided by Tansy1308
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Saute onion and garlic in butter.
- Slice chicken breasts into bite sized pieces.
- Combine spices and salt and toss chicken pieces until well coated.
- Saute the chicken each side until golden brown.
- Stir in the cream and tomato paste.
- Cover pan and simmer for about 10 minutes until cooked through.
- Sprinkle with garam masala.
Nutrition Facts : Calories 351.9, Fat 29.2, SaturatedFat 15.9, Cholesterol 122.8, Sodium 739, Carbohydrate 6.4, Fiber 1.4, Sugar 1.8, Protein 16.8
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.
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RESTAURANT STYLE BUTTER CHICKEN MASALA ... - MY FOOD STORY
From myfoodstory.com
Ratings 99Calories 586 per servingCategory Main Course
- Start by mixing all the ingredients under marinade and adding the chicken to it. Mix well, cover and set aside for 15-30 minutes while you make the gravy.
- For the gravy, heat 1 tablespoon oil and 1 tablespoon butter in a skillet or pan. Add cinnamon, cardamom, cloves, whole red chilies and garlic. Saute for a minute or so till fragrant. Add onions and saute on high heat for 2-3 minutes till pink and translucent. Add tomatoes and cashew nuts. Mix once, reduce the flame to a simmer and cover and cook for 10-15 minutes till the tomatoes start breaking down and becoming slightly pulpy.
- Switch off the flame. Transfer to a blender or liquidiser, and blend till smooth. The trick to blending hot foods is to cover the lid with a thick towel and pulsing instead of blending at one go. This ensures that the lid doesn't explode.
- In another pan, heat a tablespoon of oil. Add the chicken pieces and sear them on each side for 2-3 minutes on high heat, till theres a char on them. Remove them from the pan and set aside.
BUTTER CHICKEN - RECIPETIN EATS
From recipetineats.com
5/5 (594)Total Time 35 minsCategory Chicken, CurryCalories 402 per serving
- Optional blitz: for an extra smooth sauce, combine the Marinade ingredients (except the chicken) in a food processor and blend until smooth. (I do not do this)
- Marinade: Combine the Marinade ingredients with the chicken in a bowl. Cover and refrigerate overnight, or up to 24 hours (minimum 3 hrs).
- Cook chicken: Heat the ghee (butter or oil) over high heat in a large fry pan. Take the chicken out of the Marinade but do not wipe or shake off the marinade from the chicken (but don't pour the Marinade left in the bowl into the fry pan).
- Place chicken in the fry pan and cook for around 3 minutes, or until the chicken is white all over (it doesn't really brown because of the Marinade).
AUTHENTIC INDIAN BUTTER CHICKEN RECIPE: HOW TO MAKE …
From masterclass.com
3.2/5 (48)Category EntreeCuisine IndianTotal Time 4 hrs 30 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.
BEST CREAMY BUTTER CHICKEN RECIPE - FOODESS
From foodess.com
5/5 (8)Category Main CourseCuisine IndianTotal Time 50 mins
- For marinade:Combine all ingredients in a zip-top bag or shallow baking dish, massaging the marinade into the chicken. Let stand at room temperature while you prepare the sauce, or marinate in the fridge overnight.
- Heat oil over medium heat in a large saucepan or dutch oven. Add onions and slowly cook until golden, about 20 minutes, reducing heat if they are getting crispy or browning quickly.
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From saltedmint.com
5/5 (1)Total Time 35 minsCategory DinnerCalories 516 per serving
- Dice the chicken and rub with the Tandoori Masala. Set aside. Put 3 tablespoons of the oil in a large shallow roasting pan set over a medium high heat. When hot, add the onions, garlic and ginger and fry for 8 -10 minutes until the onions are soft and just starting to turn brown.
- Turn the heat down, add the spice mix, tomato paste, the tinned chopped tomatoes, and the Greek yogurt. Stir well and cook for a further 5 minutes. Blend with mixture with a hand blender until smooth.
- In a separate non stick frying pan, set over a medium-high heat fry for 6 minutes or until the chicken starts to turn golden brown.
- Add the chicken to the blended sauce. Return to a low heat and simmer gently for 20 minutes or until the chicken is cooked through. Add some water to adjust consistency if necessary. Add the sugar and butter and season to taste. Mix thoroughly to create a thick and creamy sauce.
BEST BUTTER CHICKEN SAUCE IN AUSTRALIA | FOOD VOYAGEUR
From foodvoyageur.com
Cuisine IndianCategory Main CourseServings 6Total Time 1 hr 20 mins
- In a large bowl, add the chicken and the deelicious dishes butter chicken spice mix and marinate well, then add in the yogurt, mix well using a spoon and leave aside in the fridge for 1 hour until well marinated, you can also leave this overnight
- Heat a pan with oil and butter, add in the cumin seeds, stir fry until fragrant, then add in the crushed tomatoes. Once it is heated up, add the chicken mix. Let it come to a boil, reduce fire and cover with a lid, leave on the stove for 15-20 minutes until cooked through
WHAT TO SERVE WITH BUTTER CHICKEN - INSANELY GOOD
From insanelygoodrecipes.com
4.9/5 (10)Published 2021-01-19Category Side Dishes
- Pulao or Basmati Rice. Pulao is a rice dish similar to a pilaf. It has flavors and even veggies mixed in, making it more like a casserole than a simple white rice dish.
- Broccoli or Cauliflower. Some simple steamed veggies go great with the dense butter chicken. They add color and texture that contrasts well with the smooth, creamy chicken.
- Naan Bread. Naan is the most traditional side to be served with curry of any kind. It’s perfectly crispy on the outside, chewy on the inside flat bread, smothered in garlic and butter, and it’s simply divine.
- Saag. Something that goes great with butter chicken and with naan is saag. Saag is a leafy green vegetable-based curry. It can be made with mustard greens, collard greens, spinach, or even finely chopped broccoli.
- Aloo Gobi. A lot of Indian dishes stick to veggies instead of meat, so if you’re needing to feed some vegetarians, Indian is an excellent cuisine to try out.
- Samosa. Samosas are a great option for an Indian appetizer. They are these lovely fried or baked pastries filled with savory flavors like spiced potatoes and onions, cheese, meat, or lentils.
- Kachumber Salad. Kachumber salad might be a good way to lighten up your meal, especially if you have several heavy dishes besides your main. It’s a light cucumber salad with tomatoes, onions, lemon juice, and sometimes chili peppers.
- Daal. Daal is really more of a food group than a dish. It’s dried lentils or split peas that can then be made into some tasty dishes. The dishes that result are usually spiced stews or thick, creamy soups.
- Raita. Raita is another lively, fresh dish to serve with your chicken. It can be used as a sauce or a condiment, or just eaten as a salad. It’s essentially yogurt with cucumbers and green onions.
- Papadum. Papadum is a flatbread that is either fried or cooked with dry heat. It’s super thin and crispy, sort of like a large cracker. Papadum can be made with other sources of flour such as lentils, chickpeas, rice, tapioca, or even potato.
EASY DAIRY FREE BUTTER CHICKEN - THE BUSY BAKER
From thebusybaker.ca
4.9/5 (10)Calories 325 per servingCategory Main Course, Main Dish
- Add the ginger, turmeric, garam masala, cumin, chili powder, red pepper flakes, cinnamon and lime juice. Stir everything around to toast the spices.
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