EASY BUTTER CHICKEN
Indian butter chicken is absolute comfort food. Rich, creamy, tomato-based gravy simmered with big morsels of marinated chicken. Today, I share my version which is similar to the one made in resaturants. Perfect over white rice, chapati, roti, or naan.
Provided by Veena Azmanov
Time 1h40m
Number Of Ingredients 23
Steps:
- Clean and cut chicken to bite size pieces
- Add all marinate ingredients in a bowl along with chicken
- Combine well - leave for an hour on the counter top or in the fridge up to 8 hours.
- In a saute pan, add 2 tbsp oil
- Saute the marinated chicken for 3 minutes stirring often
- Once the chicken is no longer pink.
- Remove from the pan and set aside
- In the same pan (no need to wash) Add remaining oil
- Saute cardamom, mace, cashew nuts.
- Then, add the ginger, garlic, and sliced tomatoes - saute for 3 minutes
- Blend this to a smooth paste using a hand blender ( or mixer)
- Strain it thru a sieve (this gives that restaurant-quality smooth velvet-like sauce) - (Optional)
- Return it back to the pan
- Turn the heat up and cook for 2 minutes more- cover as the tomatoes mixture will splatter
- Add the chilie powder and tomato paste
- Return the chicken back to the pan, add salt and pepper.
- Add 1/2 cup water. Cover and cook on medium-heat for 10 minutes
- Taste and adjust seasoning.
- Finally, add the cream and butter. Stir until butter is melted
- Serve over white rice, chapati, naan, or roti.
Nutrition Facts : Calories 422 kcal, Carbohydrate 11 g, Protein 14 g, Fat 37 g, SaturatedFat 11 g, Cholesterol 81 mg, Sodium 171 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
INDIAN CHICKEN CURRY (MURGH KARI)
This is a really good recipe for spicy Indian chicken curry. It's pretty easy to make and tastes really good!
Provided by Ayshren
Categories World Cuisine Recipes Asian Indian
Time 1h
Yield 6
Number Of Ingredients 20
Steps:
- Sprinkle the chicken breasts with 2 teaspoons salt.
- Heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside.
- Reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. Stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. Mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. Return the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken.
- Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle with lemon juice to serve.
Nutrition Facts : Calories 427.4 calories, Carbohydrate 14.7 g, Cholesterol 94.7 mg, Fat 24.3 g, Fiber 2.9 g, Protein 38.1 g, SaturatedFat 4.7 g, Sodium 1370.4 mg, Sugar 4.7 g
EAST INDIAN CHICKEN CURRY
Your house will be filled with the aromas of Eastern spices when you make this dish! This recipe is one of my favorite ways to eat chicken. I got this recipe from one of my dorm-mates when I was in college. It is very spicy and goes well with other Indian dishes. It is not a hot curry, so people who don't care for mouth-burning dishes might like this.
Provided by JenSmith
Categories Curries
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Brown chicen in a non-stick skillet, using a little vegetable oil or margarine. Remove to paper towels and drain. Discard oil or margarine, retaining any browned bits of the chicken.
- Heat the 2 TB margarine or oil in the same skillet. Add onions and garlic and saute until browned.
- Add bay leaves (crush them between your fingers first), cinnamon and cloves. Cook, covered, for 5 minutes.
- Add remaining ingredients to skillet and stir frequently.
- Return the chicken to the skillet and spoon the spicy sauce over it. Cover tightly and cook over medium heat until tender.
- NOTE: I just use a 14.5-oz can of diced tomatoes, or a quart of whole home-canned tomatoes, drained.
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
EAST INDIAN CHICKEN
I adopted this from the recipezaar account in early 2005. Have not had a chance to make it yet but will be making it soon and will be 'tweeking' the ingredients and directions if necessary.
Provided by Jac8136
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook onion, pepper and garlic in oil until tender, about 3 minute.
- Add remaining ingredients, except rice, cook over low heat for 30 minute.
- Serve over rice.
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