INDIAN BUTTER CHICKEN (CHICKEN MAKHANI)
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
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
BUTTER CHICKEN RECIPE | CHICKEN MAKHANI
Butter chicken is a popular Indian dish made with chicken, spices, tomatoes & cream. This creamy & authentic tasting butter chicken is the best you can make at home. Serve butter chicken with basmati rice or naan.
Provided by Swasthi
Categories Main
Time 45m
Number Of Ingredients 25
Steps:
- First marinate chicken with lemon juice, chili powder and salt for 20 minutes.
- Next marinate again with yogurt, kasuri methi, oil, turmeric, ginger garlic paste, and garam masala powder.
- Cover & rest in the refrigerator for atleast 12 hours. You can keep it as long as 48 hours. The longer the chicken rests in the marinade, the more tender it will be after cooking.
- Add the cashews to a blender jar along with tomatoes. Make a smooth puree.
- If the puree is not smooth, then pass it through a filter. Set this aside.
- Also make the ginger garlic paste.
- Grill the chicken in an oven or stove top.
- For stove top method, Add one tsp butter to a pan and add the marinade.
- Fry on high flame till all the moisture evaporates.
- To grill it in oven, preheat the oven to 240 C for at least 20 mins.
- Grill it until the meat is cooked through & is tender. It may take about 20 to 30 mins depending on the size of your chicken chunks. Ensure chicken is tender at this stage.
- Heat a pan with butter & saute cinnamon, cloves and cardamoms for a min.
- Add ginger garlic paste, green chilies and fry till it turns fragrant.
- Next pour the tomato cashew puree.
- Add red chili powder, sugar and salt.
- Mix and cook until the tomato puree becomes thick.
- It also begins to leave the sides of the pan.
- Pour 1 cup water. Add more or less water to suit your desired consistency.
- Bring the mix to a boil and simmer for 3 to 5 minutes.
- Add chicken and simmer for about 5 minutes.
- Butter chicken should become soft and tender. Add garam masala and kasuri methi.
- Stir and simmer for about 2 to 3 minutes. Pour chilled cream and switch off the stove.
- Garnish butter chicken with coriander leaves and extra cream if desired. Serve with long grain rice or naan or paratha.
Nutrition Facts : Calories 477 kcal, Carbohydrate 10 g, Protein 24 g, Fat 37 g, SaturatedFat 15 g, Cholesterol 137 mg, Sodium 301 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
MURGH MAKHANI (INDIAN BUTTER CHICKEN)
This is a simple home version of butter chicken, also known as 'murgh' or 'chicken makhani,' a popular dish in Indian restaurants. This is best served with naan, an Indian bread, or you can also serve this with basmati rice.
Provided by DHANO923
Categories World Cuisine Recipes Asian Indian
Time 1h50m
Yield 4
Number Of Ingredients 15
Steps:
- Stir the yogurt and tandoori masala powder together in a large bowl until thoroughly combined; add the chicken and toss to coat evenly. Marinate in refrigerator for 1 hour. Drain and discard any excess marinade.
- Puree the onion, ginger, and garlic with the water in a blender until it forms a smooth paste; set aside.
- Heat 1 tablespoon oil in a large skillet over medium heat. Cook the chicken in the hot oil until lightly browned on all sides, about 5 minutes. Remove from skillet and set aside. Heat the remaining 2 tablespoons in the skillet. Fry the onion paste in the hot oil until the moisture is mostly evaporated, about 3 minutes. Sprinkle the garam masala and chili powder over the mixture; cook 1 minute more. Pour the tomato sauce into the mixture, reduce heat to medium-low, and cook another 5 minutes. Return the chicken to the pan along with the half and half; bring to a boil. Add the butter, fenugreek leaves, and salt; reduce heat to low and simmer uncovered until the chicken pieces are no longer pink in the middle, 15 to 20 minutes.
Nutrition Facts : Calories 474.4 calories, Carbohydrate 12.9 g, Cholesterol 179.4 mg, Fat 30.4 g, Fiber 2.6 g, Protein 38.1 g, SaturatedFat 11.5 g, Sodium 1140.7 mg, Sugar 5.4 g
INDIAN BUTTER CHICKEN (MURGH MAKHANI)
Murgh Makhani (otherwise known as "Butter Chicken" ) is one of my favorite Indian dishes. It is also a great dish to make for people who are new to Indian food-- everybody seems to like this one! I like to make it in the slow cooker; this allows the chicken to become melt-in-your-mouth tender and super flavorful. Serve it with steamed basmati rice and naan bread for dipping!
Provided by Sommer Clary
Categories Curries
Time 3h10m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Melt the butter and oil in a skillet over medium heat. Add the chicken, onion and garlic and stir fry it until the chicken is cooked and the onions are translucent. Pour contents into the slow cooker.
- Add remaining ingredients and mix gently.
- Cook on high for 3-4 hours. Season with salt and pepper, to taste. Serve over steamed basmati rice and with Naan bread for dipping.
Nutrition Facts : Calories 835.9, Fat 35.6, SaturatedFat 23.3, Cholesterol 259.3, Sodium 672.1, Carbohydrate 67.9, Fiber 2.8, Sugar 60.3, Protein 61.6
MURGH MAKHANI (INDIAN BUTTER CHICKEN)
"This is a simple home version of butter chicken, also known as 'murgh' or 'chicken makhani,' a popular dish in Indian restaurants. This is best served with naan, an Indian bread, or you can also serve this with basmati rice." **60 minute marinating time is not included in time to prepare.
Provided by Lavender Lynn
Categories Chicken Thigh & Leg
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Stir the yogurt and tandoori masala powder together in a large bowl until thoroughly combined; add the chicken and toss to coat evenly.
- Marinate in refrigerator for 1 hour. Drain and discard any excess marinade.
- Puree the onion, ginger, and garlic with the water in a blender until it forms a smooth paste; set aside.
- Heat 1 tablespoon oil in a large skillet over medium heat.
- Cook the chicken in the hot oil until lightly browned on all sides, about 5 minutes.
- Remove from skillet and set aside.
- Heat the remaining 2 tablespoons in the skillet.
- Fry the onion paste in the hot oil until the moisture is mostly evaporated, about 3 minutes.
- Sprinkle the garam masala and chili powder over the mixture; cook 1 minute more.
- Pour the tomato sauce into the mixture, reduce heat to medium-low, and cook another 5 minutes.
- Return the chicken to the pan along with the half and half; bring to a boil. Add the butter, fenugreek leaves, and salt; reduce heat to low and simmer uncovered until the chicken pieces are no longer pink in the middle, 15 to 20 minutes.
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BUTTER CHICKEN (MURGH MAKHANI) - THE DARING GOURMET
From daringgourmet.com
5/5 (23)Total Time 2 hrs 35 minsCategory Main CourseCalories 525 per serving
- Combine the yogurt with the almonds, garlic, ginger, lemon juice and spices and stir to combine. Add the chicken and stir to coat. Marinate for at least 2 hours or overnight if possible.The marinated chicken can then be either: Laid on a lined baking sheet and placed under the broiler in the oven until nicely browned or grilled on the barbecue. We highly recommend one of these options (I broil it in the oven). Otherwise you can skip these steps you can pan-fry the marinated chicken in some oil until it's browned (shake off any excess marinade before frying) or you can skip all of these options and simply cook it along with the other ingredients in step 2 (though it will have less flavor). **Whichever route you go be sure to save the marinade because you'll still need it for the sauce.
- Heat the ghee in a Dutch oven or large skillet over medium-high heat and cook the onion until soft and translucent and beginning to turn golden, 5-7 minutes. Add the garlic and ginger and cook for another minute. Add the chicken and all the marinade. (If you chose not to grill, roast or pan-fry the chicken, bring it to a simmer now and let it cook until it turns white.) Add the tomato puree and black cardamom pod. Return to a simmer, reduce the heat to medium, cover and simmer for 25 minutes, stirring occasionally. Add the butter and cream and stir until dissolved. Add salt to taste. Remove the black cardamom pod.
- Serve with steamed jasmine or basmati rice and/or fresh naan bread. Garnish with some chopped fresh cilantro and swirl in a little extra cream.
- This sauce tastes even better the next day when the flavors have had more time to meld so we recommend waiting a day to eat it (let it cool completely, refrigerate, and reheat gently on the stovetop).
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