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137 butter chicken recipes

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3 Jeera Chicken:

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1

Butter Chicken

1 ounce butter

1 onion, chopped

1 clove garlic, crushed

2 large boneless chicken breasts

1 teaspoon ginger

1 teaspoon chili powder

1 teaspoon turmeric

1 teaspoon cinnamon

1 teaspoon salt

3/4 cup fresh cream

1 tablespoon tomato paste

1/2 teaspoon garam masala

Saute onion and garlic in butter.

Slice chicken breasts into bite sized pieces.

Combine spices and salt and toss chicken pieces until well coated.

Saute the chicken each side until golden brown.

Stir in the cream and tomato paste.

Cover pan and simmer for about 10 minutes until cooked through.

Sprinkle with garam masala.

Jeera Murg (Chicken with Cumin)

8 ounces boneless chicken, cut into 1/2-inch dice

1 teaspoon lemon juice

1-1 1/2 tablespoon oil

2 teaspoons cumin seeds, roasted and lightly crushed

2 teaspoons chopped fresh coriander

salt

----Toroast cumin or coriander seeds----.

Put the seeds in a heavy based frying pan and set the pan over a low heat.

Keep shaking the pan until the seeds are well roasted but not burned.

Crush them lightly in a mortar and pestle.

(Or non-purists may pulverize them in a food processor!).

They keep very well in a tightly sealed jar and can be used in many dishes.

Sprinkle the chicken with the lemon juice and some salt.

Heat the oil in a heavy based pan until it almost reaches smoking point, then put in the chicken and crushed cumin.

Keep the heat high and swirl the chicken around, but not too often.

This cools the pan down a little and allows moisture from the chicken to escape.

Toss for 2-3 minutes, until the chicken is cooked through, then taste and add more salt if necessary.

Sprinkle with coriander and serve.

Jeera Chicken

Chicken - 1 kg

Ginger paste - 1 teaspoon

Garlic paste - 1 teaspoon

Red chilli powder - 2 teaspoons

Cumin powder - 2 teaspoons

Tomato - 3, big, finely chopped

Salt - to taste

Sugar - to taste

Oil - 3 Tablespoons

Heat oil in pan and fry garlic and ginger paste at low heat. Add cumin powder and red chilli powder and stir constantly for 5 minutes. Add chicken and stir for further 5 minutes. Add tomato and stir constantly for 2-3 minutes. Keep the heat at low or medium all the time. Add salt and sugar, mix properly and cover the pan. Do not add extra water. Water coming out from tomato and chicken will be sufficient to cook the food. If the chicken is still not tender, then add little amount of boiling water and cover the pan. Remove from heat when the chicken is tender. Leave the pan at low heat, uncovered, for some time if the gravy needs to be thickened. Serve hot with any Indian rice or bread item.

Butter Chicken

2 tablespoons peanut oil

1 kg boneless skinless chicken breasts, cut in large chunks

50 g butter

2 teaspoons garam masala

2 teaspoons sweet paprika

2 teaspoons ground coriander

1 tablespoon grated fresh green ginger

1/2 teaspoon chili powder (more or less to taste)

1 cinnamon stick

6 cardamom pods, bruised

1 (400 g) can tomato puree

1 tablespoon sugar

1/4 cup plain yogurt

1/2 cup cream

1 tablespoon lemon juice

Heat a wok until really hot, add 1 Tbsp oil.

Add half the chicken and stir-fry for about 4 minutes or until chicken is a nice colour.

Remove to plate.

Add extra oil and cook remaining chicken.

Remove from wok.

Reduce heat and add the butter.

When melted add all of the spices and stir-fry until fragrant- about 1 minute.

Return chicken to wok and stir to coat with the spices.

Add the tomato and sugar and simmer for 15 minutes- stir occasionally.

Add the yogurt, cream and lemon juice and simmer for 5 minutes or until the sauce thickens a bit

Butter Chicken Recipe

2 to 3 tablespoons of butter

1 onion

¼ teaspoon of cinnamon

2 teaspoons of crushed garlic

2 teaspoons of crushed ginger

½ teaspoon of ground turmeric

1 to 2 teaspoons of chilli powder

1 tablespoon of coriander

400 grams / 14 oz of skinless, boneless chicken thighs or breasts

¼ to ½ cup ground almonds

225 gram / 8 oz can of whole peeled tomatoes with juice

1 tablespoon of tomato paste

½ cup of unsweetened yoghurt

Trim and cut the chicken into small cubes, cover and put aside. With a clean knife and board slice the onions into thin wedges (lyonnaise). Heat a large saucepan or frying pan and melt 2 to 3 tablespoons of butter until it is frothy. Add the onions and the cinnamon to the pan and fry lightly. When the onions are soft stir in the crushed garlic and ginger. Then add the turmeric, chilli and coriander, and sauté over a medium heat. The spices are fried first to release their maximum flavour and this really enhances the dish. Add the cubed chicken and sauté stirring constantly until the chicken has turned white. Pour in the ground almonds, tomatoes and tomato paste. Mix thoroughly. Cover and simmer for 20 to 30 minutes. Add the yoghurt and heat through. Serve on rice with a salad and Indian bread if desired.

(Serves 4 to 6)

Here is an excellent recipe for butter chicken. Don't forget to check out the video too!

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