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
CHICKEN MAKHANI (INDIAN BUTTER CHICKEN)
Chicken Makhani is one of my favorite Indian dishes. It is a full flavored dish that complements the chicken well. It can be made as mild or spicy as you wish by adjusting the cayenne. Serve with basmati rice and naan bread.
Provided by MITCHMAN21
Categories World Cuisine Recipes Asian Indian
Time 35m
Yield 4
Number Of Ingredients 22
Steps:
- Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce, and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside.
- Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce.
- Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.
Nutrition Facts : Calories 407.8 calories, Carbohydrate 15.6 g, Cholesterol 107 mg, Fat 27.8 g, Fiber 2.2 g, Protein 23.4 g, SaturatedFat 11.4 g, Sodium 523.4 mg, Sugar 5 g
AUTHENTIC BUTTER CHICKEN
This recipe was given to me by an Indian Colleague at work. He is desperately trying to get me out of cooking Indian from a Jar. I played around with his qtys used thighs instead of breasts and added the onions. Even he was pretty impressed with this effort. Its a family favourite now.
Provided by Dragonfyre
Categories Curries
Time 42m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- In a wok or large pan, add oil, sautee onion and set aside.
- Brown diced chicken until just cooked and set aside.
- Melt ghee over medium heat in wok or pan.
- Add ginger, garlic, garam masala, sweet paprika, coriander and chilli powder to the melted ghee, maintaining medium heat.
- Stir with a wooden spoon until aromas are released from the spices and they start to turn into a paste (about 1 minute) Be careful not to let it burn.
- Return onion and chicken to the wok or pan, stirring until everything is coated in the spice paste.
- Add diced or pureed tomatoes and sugar.
- Bring to the boil and simmer for 20 minutes. (Sauce should start to thicken).
- Add lemon juice, cream and yogurt. (For creamer sauce add more yogurt and cream).
- Simmer for 2 minutes.
- Serve over steamed rice.
Nutrition Facts : Calories 521.9, Fat 38.3, SaturatedFat 15.5, Cholesterol 150.1, Sodium 377, Carbohydrate 21.4, Fiber 3.8, Sugar 11.8, Protein 25.1
CLASSIC BUTTER CHICKEN
Swap your usual takeaway for homemade butter chicken. The dish is made in two parts, combining tandoori chicken with a rich, buttery sauce
Provided by Nikita Gulhane
Categories Dinner, Supper
Time 1h35m
Number Of Ingredients 28
Steps:
- Rub the lemon juice and chilli powder or paprika into the chicken with a pinch of salt, then chill for 1 hr. Mix all the marinade ingredients together in a bowl, taste for seasoning, then add the chilled chicken. Mix well and chill for another 2 hrs.
- Thread the marinated chicken pieces onto metal skewers, reserving any leftover marinade. Grill over a hot barbecue for 5 mins, turning occasionally and basting with the melted butter or ghee. Alternatively, cook under a hot grill for 8-10 mins, turning occasionally. Don't worry if the chicken is a little under cooked, as it will finish cooking in the sauce. Remove the skewers to a board.
- To make the sauce, heat 2 tbsp vegetable oil in a wok or large frying pan and drop in a few cumin seeds. When they start sizzling, tip in the rest of the seeds. Swirl the pan, reduce the heat and add the green chillies. Stir once or twice until the skins of the chillies have blistered, then add the butter or ghee. Turn the heat up to high and continue to cook until all the butter or ghee has melted. Tip in the onions and fry for 10 mins until the onions are light brown and soft. If you prefer a smooth sauce, tip the mixture into a blender and blitz until smooth. Alternatively, scrape into a bowl and set aside.
- Wipe the pan clean with kitchen paper and heat the remaining oil. Drop in the crushed cardamom pods. When they have swelled and lightened in colour, reduce the heat, add the garlic and ginger and fry for 30 seconds, stirring continuously until you can no longer smell raw garlic and ginger. Return the cooked onion mixture to the pan and mix well. Add the turmeric and half the fenugreek leaves. Season with salt. Taste and adjust the seasoning if needed - if you like, you can add some chilli powder. Pour in the diluted passata, mix well and bring to the boil. Reduce the heat to a simmer and cook, covered and stirring occasionally, for around 20 mins. Oil will eventually rise to the surface when the sauce is cooked.
- Remove the chicken pieces from the skewers and chop into bite-sized pieces. Add these to the sauce along with any resting juices. Tip about 125ml warm water into the bowl with the reserved marinade, swirl to loosen, then stir into the sauce. Bring the sauce to the boil and reduce the heat to a simmer. Sprinkle over with garam masala and continue to cook for 3-4 minutes, or until chicken is cooked through. If you like, add a splash of boiling water to loosen the sauce, then taste for seasoning. Pour in half the cream and mix well.
- Transfer the butter chicken to a serving bowl, drizzle over the remaining cream, sprinkle with the remaining fenugreek leaves and garnish with the fresh coriander leaves.
Nutrition Facts : Calories 522 calories, Fat 37 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 32 grams protein, Sodium 1.4 milligram of sodium
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.
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