Best 6 The Best Butter Chicken Recipes

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THE BEST BUTTER CHICKEN



The Best Butter Chicken image

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

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

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.

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

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

EASY BUTTER CHICKEN



Easy Butter Chicken image

This simple but impressive recipe produces succulent chicken that is perfect for any sauce or just the pan drippings poured over top. Enjoy!

Provided by Alison

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 20m

Yield 4

Number Of Ingredients 5

4 boneless skinless chicken breast halves
salt and pepper to taste
1 teaspoon dried tarragon
1 tablespoon fresh lemon juice
¼ cup butter

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Season the chicken with salt, pepper and tarragon; drizzle with lemon juice. Set aside.
  • Place an oven proof skillet or Dutch oven over medium heat and melt the butter. Place the chicken in the dish, turning to coat both sides. Cover the chicken with a sheet of parchment paper, and then cover with a lid.
  • Bake in the preheated oven for 10 to 15 minutes, or until chicken is cooked through.

Nutrition Facts : Calories 234.6 calories, Carbohydrate 0.5 g, Cholesterol 97.7 mg, Fat 14.4 g, Protein 24.8 g, SaturatedFat 8.1 g, Sodium 140.5 mg, Sugar 0.1 g

THE BEST BUTTER CHICKEN



The Best Butter Chicken image

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

2 tablespoons butter
1 large onion, chopped
4 large chicken breasts, diced into bite size pieces
2 teaspoons cinnamon
2 teaspoons ginger
2 teaspoons cumin
2 teaspoons turmeric
1 teaspoon salt
1 teaspoon garam masala
1 (13 1/2 ounce) can coconut milk
2 tablespoons mild curry paste (or butter chicken curry paste)

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.

BUTTER CHICKEN



Butter Chicken image

Also known in India as Murgh Makhani, chicken thighs seasoned with fragrant spices get simmered in a creamy, buttery sauce until tender. Typically made with yogurt, this version uses blended cashews for added flavor and creaminess!

Provided by Food Network Kitchen

Categories     main-dish

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 19

1/3 cup raw cashews
2 pounds skinless, boneless chicken thighs, cut into quarters
Kosher salt and freshly ground pepper
1 1/2 teaspoons garam masala
1 teaspoon ground turmeric
1/4 cup vegetable oil
2 onions, thinly sliced
1 tablespoon grated fresh ginger
4 cloves garlic, grated
2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 teaspoon Kashmiri chili powder or hot paprika
3 small plum tomatoes, diced
3 tablespoons tomato paste
1/3 cup heavy cream
3 tablespoons unsalted butter
1/2 teaspoon sugar
Cooked basmati rice, for serving
Chopped fresh cilantro, for topping

Steps:

  • Place the cashews in a small heatproof bowl. Cover with boiling water and let soak 30 minutes, then drain.
  • Meanwhile, season the chicken with salt, pepper, 1 teaspoon garam masala and 1/2 teaspoon turmeric. Heat 2 tablespoons vegetable oil in a large Dutch oven over high heat. Add the chicken in a single layer and brown 3 to 4 minutes per side. Remove to a plate.
  • Reduce the heat to medium high and add the remaining 2 tablespoons vegetable oil to the pot. Add the onions, season with 1/2 teaspoon salt and cook, stirring, until soft and browned, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until golden, about 2 minutes. Add the coriander, cumin, chili powder and remaining 1/2 teaspoon turmeric; cook, stirring and scraping the pot, until the spices are toasted, about 30 seconds.
  • Add the tomatoes and tomato paste to the pot. Cook, stirring, until the tomatoes break down, 4 to 5 minutes. Transfer the onion-tomato mixture to a blender (reserve the pot). Add the soaked cashews and 1 1/4 cups water and puree until smooth. Pour the sauce into the reserved pot.
  • Return the chicken and any juices from the plate to the pot. Reduce the heat to medium low, cover and simmer, stirring occasionally to prevent sticking, until the chicken is tender, about 40 minutes.
  • Stir in the heavy cream, butter, sugar and remaining 1/2 teaspoon garam masala. Thin the curry with water, if necessary; season with salt. Serve with rice and top with cilantro.

HOW TO MAKE THE CREAMIEST BUTTER CHICKEN RECIPE BY TASTY



How To Make The Creamiest Butter Chicken Recipe by Tasty image

Butter chicken is a traditional North Indian dish also known as murgh makhani. The dish gets its name from the generous amount of butter (makhan) used in the recipe, but also from the smooth, silken, butter-like texture of the gravy used to simmer the chicken. Butter chicken is thought to have originated in restaurants in order to use up leftovers of tandoori chicken, an extremely popular dish. Like all Indian recipes, there are countless versions of butter chicken, all with nuanced variations. This is our favorite recipe for the Indian classic.

Provided by Katie Aubin

Categories     Dinner

Time 4h30m

Yield 4 servings

Number Of Ingredients 46

1 dried bay leaf
2 whole cinnamon sticks
1 teaspoon whole clove
20 whole black cardamom pods
1 tablespoon whole black peppercorn
2 tablespoons whole cumin seeds
4 tablespoons whole coriander
½ whole nutmeg pod
1 fresh ginger, peeled
6 cloves garlic
1 tablespoon olive oil
1 pinch kosher salt
1 teaspoon ground turmeric
1 ½ teaspoons ground cumin
1 ½ teaspoons ground coriander
1 teaspoon kosher salt
½ lemon, juiced
1 teaspoon kashmiri chile powder
½ cup full fat greek yogurt
8 chicken thighs, (about 2 pounds), cut into strips or cubes
4 tablespoons unsalted butter, divided
2 tablespoons olive oil
½ teaspoon whole cumin seeds
1 whole black cardamom pod
1 dried bay leaf
4 whole cloves
2 green chiles, finely chopped (optional)
½ teaspoon ground turmeric
1 large yellow onion, chopped
1 ½ teaspoons ground cumin
1 teaspoon kashmiri chile powder
1 ½ teaspoons ground coriander
2 ½ cups crushed tomato, canned
½ cup cashews
kosher salt, to taste
½ cup water
2 tablespoons sugar
2 tablespoons heavy cream
1 tablespoon dried fenugreek leaves
1 tablespoon freshly ground cilantro
basmati rice, cooked
onion kulcha
garlic naan
roti
Paratha
12 wooden skewers

Steps:

  • Make the garam masala: Add the bay leaf, cinnamon stick, cloves, cardamom pods, blcak peppercorns, cumin seeds, coriander seeds, and nutmeg to a medium skillet. Toast over medium heat for 1-2 minutes, until fragrant, but not burnt. Transfer the toasted spices to a plate and let cool.
  • Transfer the spices to an electric spice grinder or mortar and pestle and grind into a fine powder. The garam masala will keep in an airtight container in a cool, dark place for several months.
  • Make the ginger-garlic paste: Add the ginger, garlic, oil, and salt to a small food processor or blender and process into a smooth paste, scraping down the sides of the processor as needed.
  • Marinate the chicken: In a large bowl, whisk together the 2 tablespoons ginger-garlic paste, 2 teaspoons garam masala, the turmeric, ground cumin, ground coriander, salt, lemon juice, Kashmiri red chile powder, and Greek yogurt until well combined. Add the chicken and toss to coat, then cover the bowl with plastic wrap and refrigerate for at least 3 hours, but ideally overnight.
  • Add the wooden skewers to a large baking dish. Cover with enough water to completely submerge, then soak for at least 1 hour.
  • When ready to cook the chicken, arrange an oven rack in the highest position. Turn the oven to broil on high. Set a wire rack over a rimmed baking sheet.
  • Thread the chicken onto wooden skewers and set on the wire rack, spacing evenly. Broil for 15 minutes, until evenly browned and cooked through, turning the skewers every 5 minutes to ensure even cooking. Let cool slightly before removing chicken from the skewers. Set aside.
  • While the chicken cooks, make the gravy: In a large, high-walled skillet, melt together the butter and the olive oil over medium heat. Add the cumin seeds, cardamom pod, bay leaf, cloves, green chiles, and turmeric and sauté for 1 minute, until fragrant. Add the onion and cook for about 5 minutes, until lightly browned. Add 2 tablespoons ginger-garlic paste and cook for another minute, until fragrant. Add the ground cumin, Kashmiri red chile powder, ground coriander, and 1½ teaspoons of garam masala and stir for 1 minute, until well combined.
  • Add the crushed tomatoes, cashews, and a pinch of salt and cook, stirring often, for 10-15 minutes, until the tomatoes are a deeper, dark red color and the cashews are soft.
  • Transfer the tomato mixture to a high-powered blender. Add ½ cup water and blend until completely smooth, adding up to ½ cup more water if needed. If your blender is not high-powered, strain the gravy through a fine-mesh sieve after blending for a smoother texture.
  • Wipe the pan clean, then return the gravy to the pan. Add the remaining 3 tablespoons of butter, the sugar, and the cooked chicken. Cover and cook over low heat for 10 minutes, until the chicken is warmed through. Stir in the heavy cream and fenugreek and season with more salt to taste.
  • Garnish the butter chicken with cilantro and serve with your choice of basmati rice, onion kulcha, naan, roti, or paratha.
  • Enjoy!

Nutrition Facts : Calories 895 calories, Carbohydrate 51 grams, Fat 46 grams, Fiber 13 grams, Protein 75 grams, Sugar 18 grams

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