Best 5 Butter Masala Chicken With Raisins And Peppers Recipes

Butter masala chicken is a flavorful and creamy Indian dish that is sure to tantalize your taste buds. This dish is made with tender chicken that is cooked in a rich and creamy tomato-based sauce. The sauce is also flavored with a variety of spices, including cumin, coriander, and garam masala. This dish is often served with rice or naan bread and can be garnished with cilantro and raisins. Butter masala chicken is a delicious and easy-to-make dish that is perfect for any occasion.

Here are our top 5 tried and tested recipes!

CHICKEN BUTTER MASALA

Chicken Butter Masala image

Easy recipe to make the best restaurant style Indian Chicken Butter Masala. Tender chicken in a creamy, delicious and rich butter masala gravy. Serve with butter naan, jeera rice or plain basmati rice.

Provided by Swasthi

Categories Side

Time 30m

Number Of Ingredients 32

Ingredients

½ cup Greek yogurt ((hung curd, strained yogurt))
600 grams chicken thighs ( (boneless, 21 ounces))
½ to 1 teaspoon Kashmiri red chilli powder
⅛ teaspoon turmeric
1 teaspoon garam masala
⅓ teaspoon salt
1 tablespoon ginger garlic paste
1 teaspoon kasuri methi ((dried fenugreek leaves))
1 tablespoon oil
1 tablespoon lemon juice ((not lime juice))
1 tablespoon oil
1 ½ cup sliced onions ((1 large, 120 grams))
15 grams ginger ((peeled, 1 ½ tablespoons chopped))
15 grams garlic ( (1 ½ tablespoons chopped))
1 teaspoon salt ((adjust to taste))
1½ to 2 teaspoon Kashmiri red chilli powder
5 cups tomatoes chopped (- 625 grams (5 large tomatoes or 14 oz can, 400 grams - fire roasted or diced tomatoes))
22 to 28 whole cashews ((35 to 40 grams, ¼ to ⅓ cup or ¼ cup cream, refer notes))
1 teaspoon cumin powder ( (optional))
2 teaspoon coriander powder
1½ teaspoon garam masala ((adjust to taste))
1½ teaspoon sugar
¼ to ¾ teaspoon cardamom powder ((refer notes))
1½ cups water
2 to 3 tablespoons butter
1 green chilli ( - optional)
¼ to ½ teaspoon Kashmiri red chilli powder (- optional)
1 cup hot water ((divided, ½ + ½))
1 tablespoon ghee
½ teaspoon garam masala
2 teaspoon kasuri methi ((dried fenugreek leaves))
⅓ cup chilled cream ((80 to 100 ml heavy cream or cooking cream))

Steps:

Cut chicken to ¾ inch pieces and add them to a bowl. Pat dry with kitchen tissues.
Add all the ingredients for marinade - Greek yogurt / hung curd, red chilli powder, turmeric, garam masala, salt, ginger garlic paste, kasuri methi, oil and lemon juice.
Marinate and rest covered for a minimum of 60 mins, overnight is best (refrigerated).

Nutrition Facts : Calories 607 kcal, Carbohydrate 28 g, Protein 28 g, Fat 44 g, SaturatedFat 17 g, Cholesterol 126 mg, Sodium 1424 mg, Fiber 6 g, Sugar 14 g, TransFat 0.4 g, UnsaturatedFat 24 g, ServingSize 1 serving

CHICKEN WITH RAISINS

Chicken With Raisins image

I turn to this recipe -- adapted from the French chef Madeleine Kamman, who died in the summer of 2018 - when cool weather is on the horizon. Perhaps it's the dried fruit or chicken braised in a sauce (instead of being striped on the grill) that appeals to the season. But it's an easy winner for those first dinners when fall appears. Though plumped raisins are called for, other dried fruit, like diced figs or quartered prunes work well, too.

Provided by Florence Fabricant

Categories poultry, main course

Time 8h40m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/2 cup black raisins
1/2 cup brandy
1 chicken, cut in 8 pieces
3 tablespoons walnut oil
Salt and ground black pepper
1/4 cup minced shallots
3/4 cup verjus (see note)
2 tablespoons glace de viande or de volaille (concentrated meat or chicken stock) or packaged roasted chicken base
3 tablespoons crème fraîche

Steps:

Place raisins in a bowl, add brandy and set aside to plump overnight or for at least 8 hours.
Make the chicken: Dry chicken pieces. Heat oil in a sauté pan on medium-high, add chicken, skin side down, season with salt and pepper, and sear until golden brown, 6 to 8 minutes. Turn pieces and brown second side. Scatter shallots over chicken. Add verjus to the pan, cover, reduce heat to low and cook 15 to 20 minutes, basting chicken once, until chicken is cooked through.
Remove chicken to a dish and cover to keep warm. Add raisins with their brandy to the pan, bring to a simmer for a couple of minutes, then add glace de viande and crème fraîche. Cook for several minutes, until the sauce thickens enough to coat a spoon.
Return chicken to the pan, baste with the sauce, then transfer the contents of the pan to a warm, rimmed platter and serve.

Nutrition Facts : @context http, Calories 744, UnsaturatedFat 31 grams, Carbohydrate 17 grams, Fat 47 grams, Fiber 1 gram, Protein 44 grams, SaturatedFat 12 grams, Sodium 837 milligrams, Sugar 12 grams, TransFat 0 grams

EASY BUTTER CHICKEN RECIPE BY TASTY

Easy Butter Chicken Recipe by Tasty image

This simplified version of the Indian classic combines chicken, tomato sauce, and a slew of aromatic spices all in one pot to make a flavorful dinner that's just as good as the version you'll get at restaurants - only way easier to make. Serve it over rice with a bit of cilantro to balance the heat and dinner is done.

Provided by Tasty

Categories Dinner

Time 50m

Yield 4 servings

Number Of Ingredients 18

Ingredients

2 lb boneless, skinless chicken breast, cubed
salt, to taste
pepper, to taste
2 teaspoons chili powder, divided
½ teaspoon turmeric
6 tablespoons butter, divided
1 ½ cups yellow onion, diced
3 teaspoons garam masala
1 teaspoon cumin
1 teaspoon cayenne pepper
1 tablespoon ginger, grated
3 cloves garlic, minced
1 cinnamon, 3 inch (8 cm) stick
14 oz tomato sauce
1 cup water
1 cup heavy cream
rice, for serving
fresh cilantro, chopped for garnish

Steps:

In a large bowl, season the chicken breast with salt, pepper, 1 teaspoon of chili powder, and the teaspoon of turmeric. Let sit for 15 minutes to marinate.
Melt 2 tablespoons of butter in a large pot over medium heat. Brown the chicken, then remove from the pot.
Melt another 2 tablespoons of butter in the pot, then add the onion, garam masala, remaining teaspoon of chili powder, the cumin, ginger, garlic, cayenne, cinnamon, salt and pepper. Cook until fragrant.
Add the tomato sauce and bring to a simmer.
Add the water and cream and return to a simmer.
Return the chicken to the pot, cover, and simmer for another 10-15 minutes.
Stir in the last 2 tablespoons of butter and season with more salt and pepper to taste.
Serve the chicken over rice and garnish with cilantro.
Enjoy!

Nutrition Facts : Calories 799 calories, Carbohydrate 15 grams, Fat 52 grams, Fiber 3 grams, Protein 74 grams, Sugar 8 grams

MAKHANI CHICKEN (INDIAN BUTTER CHICKEN)

Makhani Chicken (Indian Butter Chicken) image

This fragrant, spicy Indian butter chicken recipe is from the owner of the India Cuisine restaurant in Seattle, Washington. Serve with hot Indian bread.

Provided by RKOZEL

Categories World Cuisine Recipes Asian Indian

Time 5h15m

Yield 6

Number Of Ingredients 25

Ingredients

1 ¾ pounds skinless, boneless chicken breast halves - cubed
1 tablespoon lemon juice
1 tablespoon chili powder
salt to taste
1 cup yogurt
salt to taste
2 tablespoons garlic paste
½ tablespoon garam masala
2 tablespoons melted butter
1 tablespoon chili powder
2 tablespoons ginger paste
2 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon butter
1 tablespoon garam masala
1 tablespoon ginger paste
1 tablespoon chopped garlic
1 tablespoon chopped green chile pepper
2 cups tomato puree
1 tablespoon chili powder
salt to taste
1 cup water
1 tablespoon honey
½ teaspoon dried fenugreek leaves
1 cup heavy cream

Steps:

To Marinate: Place chicken in a nonporous glass dish or bowl with lemon juice, 1 tablespoon chili powder and salt. Toss to coat; cover dish and refrigerate to marinate for 1 hour.
Drain yogurt in a cloth for 15 to 20 minutes. Place in a medium bowl; mix in salt, garlic paste, garam masala, butter, chili powder, ginger paste, lemon juice and oil. Pour yogurt mixture over chicken, replace cover and refrigerate to marinate for another 3 to 4 hours.
Preheat oven to 400 degrees F (200 degrees C).
Place chicken on skewers. Place skewers in a 9x13 inch baking dish and bake in preheated oven for 20 minutes, or until almost cooked through.
To Make Sauce: Melt butter in a medium saucepan over medium heat. Stir in garam masala. When masala begins to crackle, mix in ginger paste, chopped garlic and green chile peppers. Saute until tender, then stir in tomato puree, chili powder, salt and water. Bring to a boil; reduce heat to low and simmer, stirring in honey and fenugreek.
Place chicken in sauce mixture. Continue cooking for another 5 minutes, or until chicken is no longer pink inside. Stir in fresh cream.

Nutrition Facts : Calories 492.3 calories, Carbohydrate 19 g, Cholesterol 148.9 mg, Fat 28.4 g, Fiber 3.7 g, Protein 35.8 g, SaturatedFat 14.5 g, Sodium 666.4 mg, Sugar 10.4 g

GARAM MASALA BUTTER CHICKEN

Garam Masala Butter Chicken image

The Australian Women's Weekly version of this classic curry. Can easily be halved. Make this a day ahead to let the curry flavours develop, serve with saffron rice and chapatis. I'm not a fan of dark meat so I normally make my butter chicken with breast meat, diced.

Provided by currybunny

Categories Chicken

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

1 1/2 kg chicken thigh fillets, halved
4 garlic cloves, crushed
2 teaspoons garam masala
2 teaspoons coriander
2 teaspoons cumin
1/2 teaspoon chili powder
2 teaspoons sweet paprika
1/2 cup plain yogurt
80 g butter, chopped
2 tablespoons white vinegar
2 tablespoons tomato paste
1 (410 g) can tomato puree
3/4 cup chicken stock
5 cardamom pods, bruised
1 cinnamon stick
300 ml cream
1/3 cup cilantro, chopped

Steps:

Combine chicken, garlic, spices and yoghurt in a large bowl, cover and refrigerate 3 hours or overnight.
Melt butter in large saucepan or wok; cook chicken mixture, stirring, about 10 minutes or til chicken browns slightly.
Add vinegar, paste, puree, stock, cardamom and cinnamon stick; bring to a boil. Reduce heat and simmer, uncovered, about 30 minutes or til chicken is cooked through.
Add cream, stir until heated through; stir in cilantro just before serving.

Nutrition Facts : Calories 453.5, Fat 28.3, SaturatedFat 14.8, Cholesterol 222.1, Sodium 320.3, Carbohydrate 9.2, Fiber 1.5, Sugar 4.2, Protein 40.2

Tips:

Use fresh, high-quality ingredients: This will make a big difference in the flavor of your dish.
Don't be afraid to adjust the spices to your taste: If you like it spicy, add more chili powder or cayenne pepper. If you prefer a milder dish, reduce the amount of spices.
Be patient when cooking the chicken: Cooking it slowly over low heat will help to tenderize it and develop the flavors.
Don't overcook the chicken: Overcooked chicken will be dry and tough.
Use a variety of vegetables: This will add color, texture, and flavor to your dish.
Serve the chicken with rice or naan bread: This will help to soak up the delicious sauce.
Garnish the chicken with fresh cilantro or parsley: This will add a pop of color and freshness.

Conclusion:

Butter masala chicken is a delicious and versatile dish that can be enjoyed by people of all ages. It is perfect for a weeknight meal or a special occasion. With a little planning and effort, you can easily make this dish at home. So next time you're looking for a new and exciting recipe to try, give butter masala chicken a try. You won't be disappointed!