Easy Indian Butter Chicken Food

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EASY INDIAN BUTTER CHICKEN



Easy Indian Butter Chicken image

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

1 cup butter, divided
1 onion, minced
1 tablespoon minced garlic
1 (15 ounce) can tomato sauce
3 cups heavy cream
2 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon garam masala
1 ½ pounds skinless, boneless chicken breast, cut into bite-sized chunks
2 tablespoons vegetable oil
2 tablespoons tandoori masala

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 MAKHANI)



Indian Butter Chicken (Chicken Makhani) image

Delicious Indian butter chicken at home. It is so flavorful and easy to prepare. Add your favorite veggies to make it a complete meal. The entire family loves it. Serve over warm basmati rice along with some naan bread.

Provided by RFalgout

Categories     World Cuisine Recipes     Asian     Indian

Time 1h8m

Yield 4

Number Of Ingredients 18

2 teaspoons garam masala
2 teaspoons tandoori masala powder
2 teaspoons Madras curry powder
1 teaspoon ground cumin
½ teaspoon ground cardamom
½ teaspoon ground cayenne pepper
salt and ground black pepper to taste
1 ½ pounds boneless, skinless chicken thighs, cut into bite-size pieces
3 tablespoons butter, divided
1 yellow onion, chopped
1 tablespoon lemon juice
4 cloves garlic, minced
2 teaspoons chopped fresh ginger
1 cup tomato puree
1 cup half-and-half
¼ cup plain yogurt
⅓ cup cashews
1 bunch fresh cilantro, stems removed

Steps:

  • Mix garam masala, tandoori masala, curry, cumin, cardamom, cayenne, salt, and black pepper together in a small bowl to make spice mixture.
  • Place chicken in a large bowl and add 1/2 the spice mixture; turn to coat evenly.
  • Melt 1 tablespoon butter in a large skillet over medium heat. Add chicken; cook and stir until lightly browned, about 10 minutes. Remove from heat.
  • Melt remaining 2 tablespoons butter in a large saucepan over medium heat. Add onion; cook and stir until soft and translucent, about 5 minutes. Stir in remainder of the spice mixture, lemon juice, garlic, and ginger; cook and stir until combined, about 1 minute.
  • Stir tomato puree into onion mixture and cook, stirring frequently, about 2 minutes. Pour in half-and-half and yogurt. Reduce heat to low and simmer sauce, stirring frequently, about 10 minutes. Remove from heat.
  • Blend cashews in a blender until finely ground. Add sauce to the blender; puree until smooth.
  • Pour blended sauce over chicken in the skillet. Simmer until thickened, 10 to 15 minutes. Garnish with cilantro.

Nutrition Facts : Calories 552 calories, Carbohydrate 22 g, Cholesterol 142 mg, Fat 38 g, Fiber 4 g, Protein 33.2 g, SaturatedFat 15.7 g, Sodium 541.7 mg, Sugar 7.4 g

INDIAN BUTTER CHICKEN



Indian Butter Chicken image

This is a good recipe to make for someone just trying Indian food. This version came from Sunset March 2001. Feel free to add more jalapeno if you like it hotter, or add some cayenne pepper after tasting.

Provided by breezermom

Categories     Chicken Breast

Time 45m

Yield 5-6 serving(s)

Number Of Ingredients 15

1 onion, peeled and chopped (1/2 lb.)
2 tablespoons gingerroot, chopped fresh
1 fresh jalapeno pepper, rinsed, stemmed, seeded, and chopped (about 1 oz.)
1 tablespoon salad oil
2 teaspoons garam masala
1 (6 ounce) can tomato paste
2 cups chicken broth, fat-skimmed
1/2 cup whipping cream
1 1/2 lbs chicken breasts, boned, skinned, rinsed and cut into 3/4-inch chunks
1/2 teaspoon black pepper, coarse-ground
salt
1/4 cup butter (1/8 lb.)
6 cups basmati rice, hot cooked
lime wedge
cilantro, chopped

Steps:

  • In a 5- to 6-quart pan, combine onion, ginger, chili, and oil. Stir often over high heat until onion is lightly browned, 3 to 5 minutes. Stir in garam masala.
  • Scrape mixture into a blender; add tomato paste and chicken broth. Whirl until very smooth.
  • Pour mixture back into pan, add cream, and bring to a gentle boil over high heat (mixture is inclined to spatter). Reduce heat and simmer, stirring often, until reduced to 3 cups, about 5 minutes. Pour sauce into a bowl. Rinse and dry pan.
  • Mix chicken with pepper and sprinkle lightly with salt. Set pan over high heat; add 1 tablespoon butter and the chicken. Stir until chicken is no longer pink on the surface, 2 to 3 minutes. Add the sauce and simmer over medium heat, stirring often, until chicken is no longer pink in the center (cut to test), 3 to 4 minutes. Cut remaining 3 tablespoons butter into chunks and stir into sauce until melted.
  • Spoon chicken and sauce onto rice. Add salt to taste. Squeeze lime juice over portions. Sprinkle with chopped cilantro if desired.

Nutrition Facts : Calories 1298.9, Fat 40.6, SaturatedFat 16.8, Cholesterol 144.2, Sodium 762.3, Carbohydrate 181.8, Fiber 9.7, Sugar 7.5, Protein 50.4

INDIAN BUTTER CHICKEN



Indian Butter Chicken image

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

2 tablespoons peanut oil
1 kg boneless skinless chicken breast, cut in large chunks
50 g butter
2 teaspoons garam masala
2 teaspoons sweet paprika
2 teaspoons ground coriander
1 tablespoon grated fresh green ginger
1/2 teaspoon chili powder (more or less to taste)
1 cinnamon stick
6 cardamom pods, bruised
1 (400 g) can tomato puree
1 tablespoon sugar
1/4 cup plain yogurt
1/2 cup cream
1 tablespoon lemon juice

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 BUTTER CHICKEN



Easy butter chicken image

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

500g skinless boneless chicken thighs
1 lemon, juiced
2 tsp ground cumin
2 tsp paprika
1-2 tsp hot chilli powder
200g natural yogurt
2 tbsp vegetable oil
1 large onion, chopped
3 garlic cloves, crushed
1 green chilli, deseeded and finely chopped (optional)
thumb-sized piece ginger, grated
1 tsp garam masala
2 tsp ground fenugreek
3 tbsp tomato purée
300ml chicken stock
50g flaked almonds, toasted
cooked basmati rice
naan bread
mango chutney or lime pickle
fresh coriander
lime wedges

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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Top Asked Questions

How to make easy Indian butter chicken?
How to Make Easy Indian Butter Chicken Marinate the Chicken: Slice up the chicken into cubes and then combine it with the curry paste. Set it aside to marinate for at least 30 minutes. Cook the Chicken: Sauté the marinated chicken in oil with garlic and ginger until it is nearly cooked. Add the Liquids: Stir in the crushed tomatoes and heavy cream.
How do you make chicken butter masala spice?
Make the chicken butter masala spice: In a medium-sized saucepan, heat butter over medium heat until melted. Add the onion and saute until translucent for about 5-7 minutes. Lower the heat, then add the garlic and stir until fragrant and soft but not browned or burned.
What is the best way to cook butter chicken?
Butter Chicken Recipe (Indian Style) Add the tomato passata, garlic and ginger paste, sugar and garam masala and give a good stir. Leave to cook on a low to medium heat for 20 minutes, until the sauce is reduced by almost a quarter, and it coats the chicken pieces well.
What is in Indian butter chicken curry?
Recreate the amazing flavors of Indian butter chicken at home. This creamy Indian curry combines garam and tandoori masala with caramelized onions and chicken in a cream, butter, and tomato sauce. You can find the masala spices in most larger grocery stores.

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