Maindish - Indian Butter Chicken (Chicken Makhani) recipes
Author: Mark Perez
Butter chicken originated in a Delhi restaurant when the chef was looking for a way to serve unsold tandoori chicken from the night before. The creamy sauce is great with basmati rice and naan bread.
The Best Butter Chicken
Butter chicken originated in a Delhi restaurant when the chef was looking for a way to serve unsold tandoori chicken from the night before. He created a mild tomato curry spiced with cinnamon, cardamom and cloves and finished with butter. It was an instant classic that we love to serve alongside basmati rice and plenty of naan to soak up the fragrant sauce.
Provided by: Food Network Kitchen
Total time: 240 minutes
Cook time: 60 minutes
Yields: 8 servings
Cuisine: indian
Number of ingredients: 22
Provided by: Food Network Kitchen
Total time: 240 minutes
Cook time: 60 minutes
Yields: 8 servings
Cuisine: indian
Number of ingredients: 22
Ingredients:
- 1 1/4 cup whole milk yogurt
- 4 teaspoons kosher salt
- 1 tablespoon finely grated ginger
- 2 cloves garlic, finely grated
- 8 boneless skinless chicken thighs (about 2 1/2 pounds)
- 6 tablespoons unsalted cultured butter (see Cook's Note)
- 1 teaspoon fenugreek seeds
- 2 bay leaves
- 2 green cardamom pods, cracked
- One 3-inch cinnamon stick
- 1 whole clove
- 1 large onion, sliced
- Kosher salt
- 1 tablespoon finely grated ginger
- 4 cloves garlic, finely grated
- 1 1/2 teaspoons garam masala
- 1 teaspoon Kashmiri red chili powder (see Cook's Note)
- One 28-ounce can whole peeled tomatoes
- 1/3 cup heavy cream
- Chopped cilantro leaves and tender stems, for serving
- Basmati rice, for serving
- Naan, for serving
How to cook:
- For the marinade: Whisk together the yogurt, salt, ginger and garlic in a large bowl until combined. Toss the chicken in the seasoned yogurt marinade until evenly coated. Wrap tightly with plastic wrap and refrigerate at least 3 hours and up to 24. (Overnight works best.)
- For the sauce: Melt 4 tablespoons of the butter in a large Dutch oven or wide heavy pot over medium heat. Toss the fenugreek seeds, bay leaves, cardamom, cinnamon and clove in the butter and cook, stirring occasionally, until slightly darker and very fragrant, 1 to 2 minutes. Add the onions, season with 1 teaspoon salt and cook, stirring occasionally, until the onions are golden and beginning to caramelize, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until very fragrant and the ginger starts to turn golden and sticks to the bottom of the pot, 2 to 3 minutes. Add the garam masala and chili powder and cook, stirring occasionally, until very fragrant, about 1 minute. Add the tomatoes, breaking them up into pieces with a spoon, and bring to a boil. Reduce to a simmer and cook uncovered, stirring occasionally, until the sauce has reduced by half and the tomatoes are very tender, about 30 minutes. Discard the bay leaves and cinnamon stick (but leave the other whole spices).
- Let the hot sauce cool for about 5 minutes or so, then transfer it to a blender filling no more than halfway. Remove the center cap from the lid and place it on the blender. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. (If your blender is small, you may need to work in batches.) Add the remaining 2 tablespoons butter and the cream to the blender and puree until creamy. Pour into a clean pot and bring to a simmer. Season with salt.
- Meanwhile, arrange a rack directly under the broiler and preheat to high. Line a rimmed baking sheet with foil and set a wire rack inside.
- Arrange the chicken in a single layer on the rack. Broil until the chicken starts to brown in spots, 3 to 6 minutes per side (it will not be cooked through). Remove from the broiler. When cool enough to handle, cut the chicken into 1-inch pieces. Add the chicken to the simmering sauce, cover and cook until the chicken is cooked through, 8 to 10 minutes.
- Stir in the cilantro. Serve with rice and naan alongside.
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
Total time: 68 minutes
Cook time: 38 minutes
Prep time: 30 minutes
Yields: 4 servings
Number of ingredients: 18
Provided by: RFalgout
Total time: 68 minutes
Cook time: 38 minutes
Prep time: 30 minutes
Yields: 4 servings
Number of ingredients: 18
Ingredients:
- 2 teaspoons garam masala
- 2 teaspoons tandoori masala powder
- 2 teaspoons Madras curry powder
- 1 teaspoon ground cumin
- ½ teaspoon ground cardamom
- ½ teaspoon ground cayenne pepper
- salt and ground black pepper to taste
- 1 ½ pounds boneless, skinless chicken thighs, cut into bite-size pieces
- 3 tablespoons butter, divided
- 1 yellow onion, chopped
- 1 tablespoon lemon juice
- 4 cloves garlic, minced
- 2 teaspoons chopped fresh ginger
- 1 cup tomato puree
- 1 cup half-and-half
- ¼ cup plain yogurt
- ⅓ cup cashews
- 1 bunch fresh cilantro, stems removed
Nutrition:
- Calories: 552 calories
- Carbohydrate: 22 g
- Cholesterol: 142 mg
- Fat: 38 g
- Fiber: 4 g
- Protein: 33.2 g
- Saturated Fat: 15.7 g
- Sodium: 541.7 mg
- Sugar: 7.4 g
- 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
Indian Butter Chicken. A popular Indian dish made with tender chicken simmered in a rich, Indian spiced tomato cream sauce.
Provided by: Modern Honey - www.modernhoney.com
Total time: 40 minutes
Cook time: 30 minutes
Prep time: 10 minutes
Yields: 0 servings
Cuisine: Indian
Number of ingredients: 20
Provided by: Modern Honey - www.modernhoney.com
Total time: 40 minutes
Cook time: 30 minutes
Prep time: 10 minutes
Yields: 0 servings
Cuisine: Indian
Number of ingredients: 20
Ingredients:
- 2 lbs. Chicken Breast ((cut into bite-size pieces))
- 3/4 cup Whole Milk Plain Greek Yogurt
- 1 Tablespoon Fresh Lemon Juice
- 1 teaspoon Turmeric Powder
- 1 Tablespoon Garam Masala
- 1/2 teaspoon Red Chili Powder
- 1 1/2 teaspoons Cumin
- 1 Tablespoon Fresh Ginger ((or 1 teaspoon dried ginger))
- 3 cloves Garlic ((minced or 1/2 teaspoon garlic powder))
- 1 teaspoon Salt
- 4 Tablespoons Salted Butter
- 1/2 medium Onion ((finely diced))
- 1 1/2 cups Tomato Puree
- 1 cup Heavy Cream
- 1 Tablespoon Sugar
- 1/2 teaspoon Garam Masala
- 1/2 teaspoon Red Chili Flakes ((add more if you want it to be more flavorful))
- 1 1/4 teaspoons Salt
- Cilantro ((chopped, for garnish))
- Rice or Naan Bread
How to cook:
- Butter Chicken Marinade:
- Start by marinating bite-size chicken breast pieces with whole-milk yogurt, lemon juice, turmeric, garam masala, chili powder, cumin, ginger, garlic, and salt. Place all of the ingredients in a gallon-size Ziploc bag and let marinate for at least 1 hour. Overnight is ideal.
- Butter Chicken Sauce:
- After marinating, sauté the chicken in a skillet, drizzled with extra-virgin olive oil and set over medium-high heat, until cooked through, about 4-5 minutes per side. Set aside.
- Heat butter in the same skillet and add onion. Saute until onion starts to become tender, about 8 minutes. Stir in tomato puree, spices, sugar, and salt. Cook until onions are completely translucent and soft -- about 10-15 minutes. Stir in heavy cream. Taste and add more salt, if needed.
- If you desire a smooth sauce, carefully add the sauce to a blender and puree until smooth. Always be careful when using a blender with hot sauces. It can explode so make sure to slightly vent the top.
- Add chicken to the sauce and heat for 5-10 minutes. Garnish with cilantro and serve on top of rice or with Naan bread.
Butter Chicken
Butter Chicken - easy and authentic Indian butter chicken recipe that tastes just like your favorite restaurant. The creamy sauce is great with basmati rice and naan bread.
Provided by: Rasa Malaysia
Total time: 70 minutes
Cook time: 40 minutes
Prep time: 30 minutes
Yields: 4 servings
Cuisine: Chicken
Number of ingredients: 28
Provided by: Rasa Malaysia
Total time: 70 minutes
Cook time: 40 minutes
Prep time: 30 minutes
Yields: 4 servings
Cuisine: Chicken
Number of ingredients: 28
Ingredients:
- 2 lbs. (1 kg) chicken, preferably thigh meat, boneless and skinless, cut into 2-3 inch pieces
- 2 teaspoons ginger paste
- 1 1/2 tablespoons garlic paste
- 1-2 teaspoons red chili powder
- 1/2 teaspoon ground black pepper
- Salt to taste
- 3 tablespoons oil
- 2 teaspoons lime or lemon juice
- 2 pinches food color, deep orange, optional
- 4 large tomatoes, quartered
- 1 1/2 tablespoons garlic paste
- 2 teaspoons ginger paste
- 1 jalapeno
- 1 2- inch (5 cm) cinnamon piece
- 1 bay leaf
- 4 cloves
- 2 green cardamom
- 6 whole black pepper
- 2 tablespoons ketchup
- 2 teaspoons sugar
- 1/2 teaspoon red chili powder
- 1/2 teaspoon dried fenugreek leaves
- Salt to taste
- 2 tablespoons oil
- 2 tablespoon butter
- 1 cup water
- Chopped cilantro
- Heavy cream
Nutrition:
- Calories: 506 calories
- Carbohydrate: 15 grams carbohydrates
- Cholesterol: 97 milligrams cholesterol
- Fat: 40 grams fat
- Fiber: 3 grams fiber
- Protein: 23 grams protein
- Saturated Fat: 15 grams saturated fat
- Serving Size: 4 people
- Sodium: 220 milligrams sodium
- Sugar: 7 grams sugar
- Unsaturated Fat: 0 grams unsaturated fat
- Wash and pat dry the chicken with paper towels. Transfer to a large bowl. Add all the Chicken ingredients, stir to mix well. Cover and marinate the chicken for 30 minutes or best overnight in the refrigerator.
- Heat 1 tablespoon of the oil in a large wok or a pan. Transfer the chicken and the marinade to the wok or pan. Cook on medium-high heat until the liquid has dried up and the chicken turns brown on the surface, 10-15 minutes. You can also grill the chicken.
- Transfer the chicken to a clean platter. The chicken can be cooked a day in advance.
- In a large pan, heat 2 tablespoons of the oil and add the green cardamoms, cloves, black peppercorns, bay leaf and cinnamon. Sauté the spices for 30-40 seconds. Add the ginger and garlic paste; stir fry for a minute. Add the tomatoes and jalapeno with 1/2 cup of the water. Cover the pan and reduce the heat to low, simmer for 5-7 minutes or until the tomatoes are soft and start to break down. Remove the pan from the heat and let cool.
- Remove all the whole spices (cardamom, bay leaf, cinnamon stick, cloves and black pepper) and discard. Transfer the tomato mixture to a blender and puree it to become a sauce.
- Transfer the sauce to a clean pan, add the ketchup, sugar, red chili powder, salt and dried fenugreek leaves and the remaining water. Let it simmer for 2-3 minutes on low heat. Stirring occasionally. Now add the butter, stir and simmer on the lowest heat for 5-7 minutes, or until the sauce starts to bubble. Add a little bit more water if the sauce is too thick.
- Add the cooked chicken and let simmer for another 5 minutes. Remove the butter chicken from the heat, top with chopped cilantro and heavy cream. Serve immediately with naan bread or rice.
