BUTTER CHICKEN
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
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
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
CHICKEN MAKHANI (INDIAN BUTTER CHICKEN)
Chicken Makhani is one of my favorite Indian dishes. It is a full flavored dish that complements the chicken well. It can be made as mild or spicy as you wish by adjusting the cayenne. Serve with basmati rice and naan bread.
Provided by MITCHMAN21
Categories World Cuisine Recipes Asian Indian
Time 35m
Yield 4
Number Of Ingredients 22
Steps:
- Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce, and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside.
- Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce.
- Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.
Nutrition Facts : Calories 407.8 calories, Carbohydrate 15.6 g, Cholesterol 107 mg, Fat 27.8 g, Fiber 2.2 g, Protein 23.4 g, SaturatedFat 11.4 g, Sodium 523.4 mg, Sugar 5 g
MURGH MAKHANI (BUTTER CHICKEN) RESTAURANT STYLE!
Make and share this Murgh Makhani (Butter Chicken) Restaurant Style! recipe from Food.com.
Provided by tcherrington
Categories Indian
Time 6h
Yield 4 serving(s)
Number Of Ingredients 25
Steps:
- Stage 1: Prepare the chicken and marinade (approx 4.5 hours).
- Grill Method:.
- 1. Crush/grate garlic and ginger into a paste.
- 2. Place chicken in a large metal or other non-porous bowl and add ginger-garlic paste.
- 3. Thoroughly mix the chicken, 1/2 tsp salt, and the ginger-garlic paste together (ensure the chicken is evenly coated).
- 4. In another bowl, mix the yogurt and 1/2 Tbsp Kashmiri chill powder with a whisk until evenly mixed 5. Add the yogurt mixture, along with 1Tbsp oil, to the bowl with the chicken and ginger-garlic paste.
- 6. Mix thoroughly, and then cover and refrigerate for a minimum of 4 hours.
- Oven Bake method:.
- 1. Crush/grate garlic and ginger into a paste.
- 2. Cut chicken into cubes.
- 3. Place chicken in a large metal or other non-porous bowl and add ginger-garlic paste.
- 4. Thoroughly mix the chicken, 1/2 tsp salt, and the ginger-garlic paste together (ensure the chicken is evenly coated).
- 5. In another bowl, mix the yogurt and 1/2 Tbsp Kashmiri chill powder with a whisk until evenly mixed 6. Add the yogurt mixture, along with 1Tbsp oil, to the bowl with the chicken and ginger-garlic paste.
- 7. Mix thoroughly, and then cover and refrigerate for a minimum of 4 hours.
- 8. Soak wooden skewers in water while chicken is marinading.
- Stage 2: Grill or Oven-Bake Chicken.
- Grill Method:.
- 1. Remove chicken from refrigerator and place chicken on wax paper in a grill or BBQ safe sheet. grill or BBQ on medium heat for 10-15 minutes.
- 2. Remove chicken from grill and let cool.
- 3. Cut chicken into cubes, and then return chicken to refrigerator (until the sauce is ready).
- 4. Remove chicken from oven and let cool. Place in refrigerator until sauce is ready.
- Oven-Bake Method:.
- 1. Preheat oven to 400F (200C).
- 2. Remove chicken from refrigerator and place chicken on the wooden skewers.
- 3. Place skewers in a oven-proof baking dish and bake for ~20 minutes, or until chicken is almost cooked through (NOTE: you will finish cooking chicken briefly in the sauce later).
- Stage 3: Prepare Makhani Sauce.
- If using 750g whole tomatoes:.
- 1. Peel and finely chop ginger.
- 2. Heat 3 Tbsp oil in a medium saucepan on medium to medium-high heat.
- 3. When the oil is hot, add the cinnamon sticks, cloves, cardamom pods, and bay leaves, and stir for 2 minutes.
- 4. Add chopped ginger and cook for 1 minute.
- 5. Reduce the heat to low, add the diced green chiles and 750g tomatoes, along with 100ml water.
- 6. Simmer on low heat for 25 minutes.
- 7. Remove the whole spices (cinnamon, cardamom and cloves), and then pour the sauce into a blender to puree until smooth.
- 8. Sieve the pureed mixture to remove any lumps, and return to saucepan.
- 9. Place ~2/3 of the cashews in a blender, and grind into powder. Add a SMALL amount of water, and mix into a paste.
- 10. Add 1 Tbsp of tomato paste, along with cashew paste to the makhani sauce (you will likely need to add a small amount of water to the blender in order to get all of the cashew paste out of the blender).
- 11. Add 1/2 tsp of chill powder, and 1 Tbsp honey. Stir for ~3 minutes.
- 12. Stir in 1/4 cup of butter, and stir until it melts.
- 13. Add 1/2 tsp of salt (optional), and 1 tsp fenugreek leaves, then simmer for a further 20 minutes.
- 14. In a large frypan, melt a small amount of butter, and add remaining 1/3 of the cashews, along with the cooked chicken. Cook for ~3 minutes on medium-high.
- 15. Reduce heat to low. Pour the sauce over the chicken and cashews, and then add 1/4 cup of whipping cream. Stir for ~ 3 minutes.
- If using 2 cups canned crushed tomatoes:.
- 1. Peel and finely chop ginger.
- 2. Heat 3 Tbsp oil on medium to medium-high heat.
- 3. When the oil is hot, add the cinnamon sticks, cloves, cardamom pods, and bay leaves, and stir for 2 minutes.
- 4. Add chopped ginger and cook for 1 minute.
- 5. Reduce the heat to low, add the diced green chiles and 2 cups canned crushed tomatoes.
- 6. Simmer on low heat for 25 minutes.
- 7. Remove the whole spices (cinnamon, cardamom and cloves)'.
- 8. Place ~2/3 of the cashews in a blender, and grind into powder. Add a SMALL amount of water, and mix into a paste.
- 9. Add 1 Tbsp of tomato paste, along with cashew paste to the makhani sauce (you will likely need to add a small amount of water to the blender in order to get all of the cashew paste out of the blender).
- 10. Add 1/2 tsp of chill powder, and 1 Tbsp honey. Stir for ~3 minutes.
- 11. Stir in 1/4 cup of butter, and stir until it melts.
- 12. Add 1/2 tsp of salt (optional), and 1 tsp fenugreek leaves, then simmer for a further 20 minutes.
- 13. In a large frypan, melt a small amount of butter, and add remaining 1/3 of the cashews, along with the cooked chicken. Cook for ~3 minutes on medium-high.
- 14. Reduce heat to low. Pour the sauce over the chicken and cashews, and then add 1/4 cup of whipping cream. Stir for ~ 3 minutes.
- Serve with rice and/or naan.
Nutrition Facts : Calories 783.6, Fat 65.6, SaturatedFat 20.8, Cholesterol 157.9, Sodium 637.9, Carbohydrate 24.6, Fiber 3.9, Sugar 11.3, Protein 27.7
(MURGH MAKHANI) BUTTER CHICKEN
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
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
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- In a medium bowl, combine the tandoori masala, ginger, garlic, and yogurt. Whisk until smooth, adjust seasonings to preference. Add the chicken and allow to marinate for at least 20 minutes and ideally for 12-24 hours, covered in the refrigerator.
- Heat the ghee in a dutch oven or heavy bottom pot over medium heat. Add the onions and sauté until they turn translucent and start to sweat, about 5-7 minutes, don't allow the onions to brown. Add ginger and garlic paste and let cook for 30 seconds, stirring so it doesn't burn. Add the can of crushed tomatoes along with the chili powder, coriander powder, and cumin powder and continue to cook for 5 minutes, if the mixture starts bubbling rapidly, add about ¼ cup of water and continue to cook.
- Remove from heat, add the mixture to a blender and blend until smooth, you may need to add a couple water to help it blend (up to ¼ cup). Depending on how powerful your blender is, you may want to blend the mixture in two batches. Remember to hold the lid of the blender down with a kitchen towel when blending, to avoid accidents.
- MAKE AHEAD OPTION: At this point you can cool and refrigerate the sauce for 24-48 hours (or freeze it for up to 3 months), it will help blend the flavors even more, just remember to bring the sauce back to room temperature (use the microwave) before proceeding with the recipe OR you can continue on with the recipe immediately.
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