Easy Indian Butter Chicken Recipes

EASY BUTTER CHICKEN RECIPE (INDIAN STYLE)

Steps:

• To make the mariande, combine all the ingredients together, toss the chicken pieces in and mix well to coat.
• Cover the bowl with clingfilm, and refrigerate for at least one hour, ideally longer.
• Heat up the oil in a large pan, and fry the chicken pieces on a medium heat for about 5-6 minutes until cooked through.
• 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.
• Add the cream, mix well and cook for a further 5 minutes.
• Remove from the heat and garnish with freshly-chopped coriander leaves.

INDIAN BUTTER CHICKEN (CHICKEN MAKHANI)

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.

EASY INDIAN BUTTER CHICKEN

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.

EASY INDIAN BUTTER CHICKEN

Steps:

• Cut chicken into 3/4" cubes.
• Heat oil and cook the onion and ginger until brown stir in the garam masala.
• Put in onion and ginger in blender together with tomato paste and chicken stock blend until smooth.
• Put back into the pan and add the cream (half and half) reduce a little set aside.
• Heat 1 tablespoon of butter and add chicken cook until no longer pink in the middle.
• Pour the butter sauce back into the pan and add remaining butter.
• Garnish if you like with fresh cilantro.