EASY INDIAN BUTTER CHICKEN
This is a recipe I have perfected over the years and passed onto many others. The sauce is perfect when creamy and not too thick or too thin. The level of salt and spices can be suited to your taste. Garam and tandoori masala can be found in the ethnic aisle of your grocery store.
Provided by mn
Categories World Cuisine Recipes Asian Indian
Time 1h
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 879.9 calories, Carbohydrate 12.8 g, Cholesterol 302.9 mg, Fat 82.3 g, Fiber 2.6 g, Protein 26.4 g, SaturatedFat 48.4 g, Sodium 1461 mg, Sugar 4.6 g
THE BEST BUTTER CHICKEN
This is a recipe that I've tweaked based on the many other recipes for Butter Chicken that I have tried. Since our year abroad, we have searched for a butter chicken recipe that comes close to the one we loved. This is not the same vibrant orange colour, but it is AMAZING!
Provided by thewildgerbil
Categories Curries
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in large frying pan.
- Sweat the onions until clear.
- Meanwhile, mix spices together in a large bowl or resealable bag (leave out the garam masala).
- Cover chicken with spice mixture
- Add chicken to the butter and onions.
- Cook over medium heat until golden.
- Add coconut milk and curry paste, stir.
- Add garam masala.
- Let simmer for ten minutes.
- Serve over rice with warmed Naan bread.
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