Get ready to tantalize your taste buds with the delectable flavors of Indian butter chicken, a culinary masterpiece from the Spice and Herb Bible. This delightful dish, steeped in the rich traditions of Indian cuisine, promises an explosion of aromatic spices, creamy indulgence, and tender chicken that will transport you to the vibrant streets of Northern India. Discover the perfect recipe that will guide you through the enchanting culinary journey of creating this iconic dish, sure to become a beloved favorite in your kitchen and a cherished memory at your dining table.
Check out the recipes below so you can choose the best recipe for yourself!
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
Categories main-dish
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- 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
Categories World Cuisine Recipes Asian Indian
Time 1h8m
Yield 4
Number Of Ingredients 18
Steps:
- 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.
Nutrition Facts : Calories 552 calories, Carbohydrate 22 g, Cholesterol 142 mg, Fat 38 g, Fiber 4 g, Protein 33.2 g, SaturatedFat 15.7 g, Sodium 541.7 mg, Sugar 7.4 g
INDIAN BUTTER CHICKEN (FROM THE SPICE AND HERB BIBLE)
This is a recipe I've used for several years now, taken from the Spice and Herb Bible. Amazing, is an understatement. The difficulty may lie in tracking down the ingredients, but it's worth all the effort. Enjoy! (note: preparation time does not include marinating time, i ground all the spices in a coffee mill/grinder)
Provided by mlao77
Categories Curries
Time 55m
Yield 1/2 cup, 6 serving(s)
Number Of Ingredients 28
Steps:
- Mix one half Tabdoori spice blend with yogurt and marinate chicken overnight.
- Next day, grill the chicken while preparing the sauce as follows.
- In a pan, melt butter, add ground cumin and stir fry 30 seconds.
- Add garlic and onion, stir fry for 2-3 minutes.
- Mix together remainder Tandoori spice blend with curry powder, tomato paste, tomato sauce, chutney, ground almonds and garam masala, then add to sauce.
- Simmer a few minutes, then add cooked chicken (you may cut up chicken into smaller pieces, if desired), along with any remaining marinade and pan drippings.
- Add coriander leaves, cream, coconut milk, and add salt to taste.
- Simmer gently and allow to reduce a little.
Nutrition Facts : Calories 368, Fat 32.9, SaturatedFat 23.4, Cholesterol 67.4, Sodium 120.9, Carbohydrate 16.3, Fiber 3.3, Sugar 10, Protein 6.1
Tips:
- To make the chicken more flavorful, marinate it in the yogurt and spice mixture for at least 30 minutes, or up to overnight.
- If you don't have a tandoor, you can roast the chicken in a preheated oven at 425 degrees Fahrenheit for 20-25 minutes, or until cooked through.
- To make the butter sauce, use unsalted butter and heavy cream for the best flavor.
- If you want a spicier sauce, add more chili powder or cayenne pepper to taste.
- Serve the butter chicken with basmati rice, naan bread, or your favorite Indian side dishes.
Conclusion:
Indian butter chicken is a delicious and flavorful dish that is sure to please everyone at your table. With its tender chicken, creamy sauce, and aromatic spices, it is a classic Indian dish that is perfect for any occasion. Whether you are a fan of Indian cuisine or just looking for a new and exciting dish to try, Indian butter chicken is definitely worth a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love