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.

INDIAN BUTTER CHICKEN

Steps:

• Soak cashews and almonds: Soak cashews and almonds in water for at least an hour to (or up to overnight) before preparing the rest of the recipe.
• Rest the butter chicken: Turn off the heat and uncover the pan. Stir in the remaining 1/2 tablespoon butter and the kasuri methi. Cover again, and let the dish rest for 8 to 10 minutes so the flavor of kasuri methi can marry into the butter chicken.
• Serve: Serve the butter with a side of steamed basmati rice, roti, or naan. Leftovers will keep refrigerated, covered, for five days. You can freeze this dish in an airtight covered container or a zip-top bag for a month. Thaw and reheat in a saucepan over medium-low heat to retain the texture.

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.