Quick Butter Chicken Curry Recipes

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!

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.

Steps:

• Cut the chicken thighs into bite-size pieces and place in a mixing bowl. Add 2 Table. tandoori masala spice mixture to the chicken and stir to blend. Set aside.
• In a large nonstick frying pan put the oil and heat over medium-high heat.
• When the oil is hot, add the onion and stir-fry until the onion is golden.
• Add the garlic and stir one minute.
• Add the chicken pieces to the pan and the butter and cook until you get some brown spots on the chicken. Flip the chicken over occasionally with a spatula.
• In a mixing bowl put the tomato sauce, 1 1/2 cups heavy cream, cayenne, garam masala, sugar, salt and turmeric. Stir until everything is well mixed.
• When the chicken is cooked throughout, add the sauce from the mixing bowl and stir to blend. Reduce heat to medium or medium-low.
• At this time, you may check to see if you want to add 1/2 cup or so more of the cream.
• Check for salt. If desired, add a little more of the tandoori masala spice mixture to the sauce.
• Heat only until the sauce is just hot, stirring frequently.
• Can be eaten with either Indian bread or rice.