Authentic Butter Chicken Recipes

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BUTTER CHICKEN



Butter Chicken image

Butter Chicken is creamy and easy to make right at home in one pan with simple ingredients! Full of incredible flavours, it rivals any Indian restaurant! Aromatic golden chicken pieces in an incredible creamy curry sauce, this Butter Chicken recipe is one of the best you will try!

Provided by Karina

Categories     Dinner

Time 45m

Number Of Ingredients 23

28 oz (800g) boneless and skinless chicken thighs or breasts (cut into bite-sized pieces)
1/2 cup plain yogurt
1 1/2 tablespoons minced garlic
1 tablespoon minced ginger ((or finely grated))
2 teaspoons garam masala
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon red chili powder
1 teaspoon of salt
2 tablespoons olive oil
2 tablespoons ghee ((or 1 tbs butter + 1 tbs oil))
1 large onion, (sliced or chopped)
1 1/2 tablespoons garlic, (minced)
1 tablespoon ginger, (minced or finely grated)
1 1/2 teaspoons ground cumin
1 1/2 teaspoons garam masala
1 teaspoon ground coriander
14 oz (400 g) crushed tomatoes
1 teaspoon red chili powder ((adjust to your taste preference))
1 1/4 teaspoons salt ((or to taste))
1 cup of heavy or thickened cream ((or evaporated milk to save calories))
1 tablespoon sugar
1/2 teaspoon kasoori methi ((or dried fenugreek leaves))

Steps:

  • In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 30 minutes to an hour (or overnight if time allows).
  • Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
  • Heat butter or ghee in the same pan. Fry the onions until they start to sweat (about 6 minutes) while scraping up any browned bits stuck on the bottom of the pan.
  • Add garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally.
  • Add crushed tomatoes, chili powder and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
  • Remove from heat, scoop mixture into a blender and blend until smooth. You may need to add a couple tablespoons of water to help it blend (up to 1/4 cup). Work in batches depending on the size of your blender.
  • Pour the puréed sauce back into the pan. Stir the cream, sugar and crushed kasoori methi (or fenugreek leaves) through the sauce. Add the chicken with juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling.
  • Garnish with chopped cilantro and serve with fresh, hot garlic butter rice and fresh homemade Naan bread!

Nutrition Facts : Calories 580 kcal, Carbohydrate 17 g, Protein 36 g, Fat 41 g, SaturatedFat 19 g, Cholesterol 250 mg, Sodium 1601 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving

EASY BUTTER CHICKEN RECIPE BY TASTY



Easy Butter Chicken Recipe by Tasty image

This simplified version of the Indian classic combines chicken, tomato sauce, and a slew of aromatic spices all in one pot to make a flavorful dinner that's just as good as the version you'll get at restaurants - only way easier to make. Serve it over rice with a bit of cilantro to balance the heat and dinner is done.

Provided by Tasty

Categories     Dinner

Time 50m

Yield 4 servings

Number Of Ingredients 18

2 lb boneless, skinless chicken breast, cubed
salt, to taste
pepper, to taste
2 teaspoons chili powder, divided
½ teaspoon turmeric
6 tablespoons butter, divided
1 ½ cups yellow onion, diced
3 teaspoons garam masala
1 teaspoon cumin
1 teaspoon cayenne pepper
1 tablespoon ginger, grated
3 cloves garlic, minced
1 cinnamon, 3 inch (8 cm) stick
14 oz tomato sauce
1 cup water
1 cup heavy cream
rice, for serving
fresh cilantro, chopped for garnish

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!

Nutrition Facts : Calories 799 calories, Carbohydrate 15 grams, Fat 52 grams, Fiber 3 grams, Protein 74 grams, Sugar 8 grams

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

(MURGH MAKHANI) BUTTER CHICKEN



(Murgh Makhani) Butter Chicken image

Butter chicken is a great, ever-evolving, cross-continental dish found in Delhi, London, New York, Perth and most points in between. In its purest form, it is yogurt-and-spice-marinated chicken dressed in a velvety red bath comprising butter, onions, ginger and tomatoes scented with garam masala, cumin and turmeric, with a cinnamon tang. This version was adapted from Amandeep Sharma, a young kitchen hand at the restaurant Attica, in Melbourne, Australia, who used to make it for staff meal. It is wildly luxurious. Serve with basmati rice and mango chutney, with papadums or naan if you can find them, with extra rice if you cannot.

Provided by Sam Sifton

Categories     dinner, lunch, weekday, main course

Time 1h15m

Yield 6 servings

Number Of Ingredients 21

1 1/2 cups full-fat Greek yogurt
2 tablespoons lemon juice
1 1/2 tablespoons ground turmeric
2 tablespoons garam masala
2 tablespoons ground cumin
3 pounds chicken thighs, on the bone
1/4 pound unsalted butter
4 teaspoons neutral oil, like vegetable or canola oil
2 medium-size yellow onions, peeled and diced
4 cloves garlic, peeled and minced
3 tablespoons fresh ginger, peeled and grated or finely diced
1 tablespoon cumin seeds
1 cinnamon stick
2 medium-size tomatoes, diced
2 red chiles, like Anaheim, or 1 jalapeño pepper, seeded and diced
Kosher salt to taste
2/3 cup chicken stock, low-sodium or homemade
1 1/2 cups cream
1 1/2 teaspoons tomato paste
3 tablespoons ground almonds, or finely chopped almonds
1/2 bunch cilantro leaves, stems removed.

Steps:

  • Whisk together the yogurt, lemon juice, turmeric, garam masala and cumin in a large bowl. Put the chicken in, and coat with the marinade. Cover, and refrigerate (for up to a day).
  • In a large pan over medium heat, melt the butter in the oil until it starts to foam. Add the onions, and cook, stirring frequently, until translucent. Add the garlic, ginger and cumin seeds, and cook until the onions start to brown.
  • Add the cinnamon stick, tomatoes, chiles and salt, and cook until the chiles are soft, about 10 minutes.
  • Add the chicken and marinade to the pan, and cook for 5 minutes, then add the chicken stock. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for approximately 30 minutes.
  • Stir in the cream and tomato paste, and simmer until the chicken is cooked through, approximately 10 to 15 minutes.
  • Add the almonds, cook for an additional 5 minutes and remove from the heat. Garnish with the cilantro leaves.

Nutrition Facts : @context http, Calories 1017, UnsaturatedFat 40 grams, Carbohydrate 18 grams, Fat 85 grams, Fiber 3 grams, Protein 48 grams, SaturatedFat 37 grams, Sodium 1197 milligrams, Sugar 8 grams, TransFat 1 gram

CLASSIC BUTTER CHICKEN



Classic butter chicken image

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

3 tbsp lemon juice
2-3 tbsp kashmiri chili powder or paprika
4 skinless chicken breasts or 8 thigh fillets, chopped into 5cm cubes
3 tbsp melted butter or ghee, for basting the skewers
200ml plain yogurt
1 tbsp crushed garlic
1 tbsp finely grated ginger
2 tbsp ground coriander
2 tbsp ground cumin
2 tsp amchoor powder (dried mango powder)
1 tbsp dried fenugreek leaves, crushed
1 tbsp dried mint leaves
½ tsp black salt (optional, see below)
½ tsp plain salt (use 1 tsp if you do not have black salt)
3 tbsp vegetable oil
1 tsp cumin seeds
4-8 hot green chillies, sliced
90g butter or ghee
2 medium onions, finely chopped
4 green cardamom pods, cracked
½ tbsp crushed garlic
½ tbsp grated ginger
1 tsp ground turmeric
2 tsp dried fenugreek leaves, crushed
500ml passata, diluted with 150ml water
2 tsp garam masala
100ml single cream
large pinch of coriander leaves, to garnish

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

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