Quick Butter Chicken Curry Recipes

BUTTER CHICKEN CURRY

Steps:

• In a blender, process the spices, yoghurt, tomatoes, ginger and garlic until completely fine. Pour over the chopped chicken and allow to marinade (I left mine for about 2 hours)
• Heat the oil in a hot pot and fry the onions until soft and golden.
• Add the garlic and fry for another minute then add the Chicken and all the marinade and allow to come to the boil.
• Lower the heat and allow to cook for 30-45 minutes until the chicken is fully cooked and the sauce has thickened. Add the cream and cook for another 5 minutes.
• Add the butter and stir through. Season to taste.
• Serve with Jasmine Rice and Naan Bread.

QUICK BUTTER CHICKEN CURRY

Steps:

• Cut the chicken thighs into bite-size pieces and place in a mixing bowl. Add 2 Table. tandoori masala spice mixture to the chicken and stir to blend. Set aside.
• In a large nonstick frying pan put the oil and heat over medium-high heat.
• When the oil is hot, add the onion and stir-fry until the onion is golden.
• Add the garlic and stir one minute.
• Add the chicken pieces to the pan and the butter and cook until you get some brown spots on the chicken. Flip the chicken over occasionally with a spatula.
• In a mixing bowl put the tomato sauce, 1 1/2 cups heavy cream, cayenne, garam masala, sugar, salt and turmeric. Stir until everything is well mixed.
• When the chicken is cooked throughout, add the sauce from the mixing bowl and stir to blend. Reduce heat to medium or medium-low.
• At this time, you may check to see if you want to add 1/2 cup or so more of the cream.
• Check for salt. If desired, add a little more of the tandoori masala spice mixture to the sauce.
• Heat only until the sauce is just hot, stirring frequently.
• Can be eaten with either Indian bread or rice.

BUTTER CHICKEN CURRY

Steps:

• Grind together the cinnamon, cardamoms, cloves, chillies and peppercorns.
• Mix the spices into the yogurt, add the juice of the lemon blend well.
• Marinate the chicken in this mix for about two hours.
• Crush the garlic and ginger to a pulp with the salt, this can be done with the blade of a knife.
• Heat the oil in a pan or wok and fry the ginger and garlic pulp for 1 minute. Add the chicken and spices and cook for ten minutes.
• Add then tomato puree and tinned tomatoes, and butter, bring to the boil reduce the heat and simmer till the chicken is cooked.
• Stir in the cream and simmer for a further 5 minutes.
• Serve with boiled rice and curried pineapple.
• Superb.