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- Meat and poultry
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A simple chicken curry that is easy to make with only six ingredients.
152 people made this
- 200g butter
- 1 large onion, chopped
- 2 to 3 dessertspoons curry powder (or to taste)
- 4 boneless, skinless chicken breast fillets, cubed
- 6 fresh tomatoes, peeled and chopped
- 150ml passata
MethodPrep:10min ›Cook:40min ›Ready in:50min
- Melt butter in saucepan, then add onions and curry powder. Allow to sweat for 6 minutes.
- Add the tomatoes and passata. Mix together well. Stir in the cubed chicken, cover and allow to simmer for 30 minutes, stirring occasionally. Serve with basmati rice.
Reviews & ratingsAverage global rating:(24)
Reviews in English (23)
rallu lovely and quick! my 2yr old loved it also! would make again :0-17 Jun 2011
My hubby and i both thought that this was delicious,i think my 4 year old daughter loved it too cos she wolfed it down!lol!Such a simple but wonderful curry-30 Jan 2011
I tried this dish and it went down a blast with the whole family. Quick, simple and delicious, a perfect mid-week dinner!-21 Dec 2010
Very few meals scream Mom’s comfort food, louder than homemade Butter Chicken. This creamy chicken curry, served with fluffy basmati rice is a firm favourite in my household. It is really easy to make and once mastered, I am sure that it will become a favourite in yours as well.
- Author: Shane
- Prep Time: 10
- Cook Time: 45
- Total Time: 55 minutes
- Yield: 3 1 x
- 250 ml fresh cream
- 100g real butter
- 3 Medium sized Chicken breast fillets (cut into cubes)
- 250 ml thick Greek style yoghurt or Buttermilk
- 1 Tablespoon of oil
- 1 large Onion (diced)
- 2 Teaspoons crushed garlic (or to taste)
- 4 Teaspoons of finely grated ginger (or to taste)
- 2 Teaspoons of Jeera Powder / Ground Cumin (or to taste)
- 2 Tablespoons of Masala / Curry Powder for HOT or 1 Tablespoon for medium.
- 1 Teaspoon of Dhania Powder / Ground Corriander Seeds (or to taste)
- 1 teaspoon of Turmeric
- Curry Leaves (to your taste)
- 2 Bay leaves
- 1 Tin of chopped tomatoes ( 410g tin)
- 2 teaspoons of tomato paste (or 1 small tin)
- Mix the yoghurt, garlic, ginger, cumin, masala, curry powder, ground coriander and turmeric in a plastic container.
- Add the Chicken pieces and stir until they are well coated.
- Refrigerate overnight, or for at least 2 hours.
- Heat the oil in a pan and sauté the onions until they are soft. (about 2-3 minutes)
- Add the marinated chicken pieces and all the yoghurt sauce and sauté until the chicken starts to go soft, or the sauce becomes thick and starts to stick on the bottom of the pan.
- Add the tomatoes and tomato paste, give it a good stir and gently bring back up to the boil.
- Add the Curry & Bay Leaves.
- Turn down to a low heat and gently simmer until the chicken pieces are soft and ready to eat.
- Add the fresh cream and butter to the sauce and stir through until dissolved and your sauce is thick and creamy. Make sure not to let the sauce boil or else the cream may split.
- Serve straight from the pan alongside or onto basmati rice and garnish with some fresh dhania leaves. (Coriander leaves)
HINT: Roast and blend your own curry powder / masala to balance the flavours exactly to your preference. This article will teach you how to Make your own Durban Curry Powder.
For the marinade, mix all of the marinade ingredients together in a bowl until well combined. Add the chicken breasts and make sure they’re well covered in the marinade. Set aside to marinate in the fridge for 12 hours, or overnight.
When the chicken has marinated, preheat the grill to its highest setting. Remove the chicken breasts from the marinade, shaking off any excess, and grill for 8-9 minutes on each side, or until the outside is golden-brown and the inside is cooked through. Baste the chicken breasts with the butter and a little lemon juice. Set aside.
Meanwhile, for the sauce, heat the butter in a frying pan over a medium heat and fry the onion for 4-5 minutes, or until softened. Add the ginger and garlic and cook for a further minute, then stir in the tomato purée, chillies and chilli powder and cook for another 2-3 minutes.
Reduce the heat, stir in the cream and simmer for a further minute, then add the chicken breasts to the sauce. Season, to taste, with salt and freshly ground black pepper.
To serve, place the butter chicken breasts onto serving plates and drizzle over the sauce. Sprinkle over the coriander.
This is the perfect weeknight curry &mdash it's primarily comprised of ingredients you probably already have on hand: chicken, onions, garlic, pantry spices, heavy cream, and canned tomatoes. Not a spice lover? All good while there are a lot of warm ground spices that season the dish, this curry isn't spicy at all.
Wait, shouldn't there be curry powder in this curry?
Curry powder is simply a combination of various of ground spices, which are present in this recipe! This combination of spices will yield that familiar curry flavor, and it's on the milder side. If you're looking to kick up the heat, try stirring in some cayenne a little at a time.
What condiments should I serve with this?
Chutneys and lime or mango pickle are great accompaniments for curry. Their uses go way beyond curry, so you won't have any problem getting to the bottom of the jar.
How long will the leftovers last?
Kept in an airtight container, this curry can last up to 4 days.
And don't forget the homemade naan! Or check out our easy guide for how to cook rice and make yourself a perfect fluffy bowl of the good stuff.
Editor's Note: This introduction to this recipe was updated on September 15, 2020 to include more information about the dish.
View Basic Butter Chicken Curry Recipe PNG
View Basic Butter Chicken Curry Recipe
PNG. It's a creamy and perfectly spiced indian curry recipe with tender chicken and lots of sauce to mop up with this restaurant favourite is creamy, flavourful and mild on the spectrum of indian curries. The best butter chicken recipe you will ever make!
Dishoom's Ruby Chicken Curry Recipe · i am a food blog . from i.pinimg.com I love curry and i love cooking my own curry, this butter chicken curry recipe is a family favourite. Butter chicken simmers in a buttery tomato sauce and is punctuated by several special spices and herbs. Chicken is marinated in mixture for yogurt and all spices.
You can easily adapt this same chicken curry recipe to make either of to me and my family, a basic, authentic sri lankan chicken curry, is spicy (and therefore more red in color than brown), there'll be some oil floating on.
Steps for butter chicken recipe. Butter chicken is a hugely popular indian curry, yet normally contains onion, garlic and cream, making it unsuitable for those treating sibo. You can easily adapt this same chicken curry recipe to make either of to me and my family, a basic, authentic sri lankan chicken curry, is spicy (and therefore more red in color than brown), there'll be some oil floating on. I love curry and i love cooking my own curry, this butter chicken curry recipe is a family favourite.
Home » recipes » chicken recipes » butter chicken curry.
Doesn't require a plethora of.
Cooking curry requires grounding various herbs and spices with a mortar and pestle.
Full of spice, but not too much chilli, ideal cooking for a family curry night in!
I've always been a lover of curry, but this one really had me excited about trying something new.
How to make butter chicken.
Cooking curry requires grounding various herbs and spices with a mortar and pestle.
After that make a butter now you will need to make a butter chicken curry and for that take a pan and add water chopped tomato, onion ginger, garlic, green cardamom.
- 1 cup butter, divided
- 1 onion, minced
- 1 tablespoon minced garlic
- 1 (15 ounce) can tomato sauce
- 3 cups heavy cream
- 2 teaspoons salt
- 1 teaspoon cayenne pepper
- 1 teaspoon garam masala
- 1 ½ pounds skinless, boneless chicken breast, cut into bite-sized chunks
- 2 tablespoons vegetable oil
- 2 tablespoons tandoori masala
Preheat oven to 375 degrees F (190 degrees C).
Melt a few tablespoons of butter in a skillet over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes.
Meanwhile melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, heavy cream, salt, cayenne pepper, and garam masala. Bring to a simmer, then reduce heat to medium-low cover, and simmer for 30 minutes, stirring occasionally. Then stir in caramelized onions.
While the sauce is simmering, toss cubed chicken breast with vegetable oil until coated, then season with tandoori masala and spread out onto a baking sheet.
Bake chicken in preheated oven until no longer pink in the center, about 12 minutes. Once done, add the chicken to the sauce and simmer for 5 minutes before serving.
How to make chicken curry
1. Heat 2 tablespoons of oil in heavy bottom pan. When the oil turns hot, add
- 1 small bay leaf (or 1 sprig curry leaves)
- 2 inch cinnamon piece
- 4 cloves
- 3 green cardamoms. (All of these are optional but recommended)
2. Add 1 cup very finely chopped onions and 1 chopped green chili pepper. Saute the onions till they turn golden. To speed up, I used another tbsp of oil here and this is optional.
3. Add 1 tablespoon ginger garlic paste. Make sure the onions turn golden before adding ginger garlic.
4. Saute ginger garlic for about 2 to 3 minutes or until the raw smell disappears completely.
5. Add ½ cup tomatoes (chopped or mashed or pureed). Also add ¼ teaspoon turmeric and ½ teaspoon salt.
6. Next fry until the tomatoes turn completely mushy and the raw smell has gone.
7. Add 1 teaspoon red chili powder and ¼ cup whisked yogurt (curd). Check the tips section below to know tips on how to prevent yogurt from splitting in the curry. To substitute yogurt, you can soak 12 cashew nuts or almonds or 3 tablespoons white poppy seeds in ½ cup hot water for 30 minutes. Blend it to a smooth paste & add here.
8. Saute on a medium flame until the mixture becomes thick and begins to smell good. Optional &ndash If you do not like chunky onions in your curry, then cool and blend this with water to a smooth puree.
Slow cooking chicken curry
9. Add the following ingredients
- ½ kg chicken (about 1 lb)
- 1 teaspoon garam masalapowder
- 1 teaspoon coriander powder
- 2 tablespoons chopped coriander leaves or mint leaves.
10. Saute for 3 to 4 mins or until the chicken turns pale.
11. Cover and cook on a low flame for about 3 to 4 mins so the chicken absorbs the flavors. Meanwhile, heat 1 cup water in a separate pot. You can also microwave the water in a cup for 1 min.
12. Pour ½ to ¾ cup hot water or as needed. Using cold water often makes the meat tough & hard.
13. Make sure you use just enough water to partially cover the chicken. Cover and cook on a low to medium heat until soft tender. It took about 10 mins for me. This may vary depending on the age of the chicken or the size of the pieces. Do not cook on a high temperature.
14. Lastly check whether the chicken is done by pricking it with a fork. It must be soft and should fall off the bone easily. Taste the curry and add more salt if need. Also add ½ teaspoon more garam masala if you feel the curry is low on flavor.
When the curry reaches a desired consistency switch off the stove. Add some coriander leaves for garnish. Keep covered until you serve.
Serve chicken curry with rice, jeera rice, ghee rice or chapathi. Also have a simple raita or onion wedges to go on the side.
This famous Indian dish was invented in Delhi in the 1940s and quickly became popular in other parts of the world thanks to its creamy quality and mild spice intensity, which made it very palatable for people who weren't used to the heat. Even though it's called butter chicken there isn't actually too much butter in it it gets its name from the tender, buttery flavor of the chicken and the creamy sauce that covers it.
The recipe is quite mild as-is, ideal for kids and adults who are not used to spicy food, so adjust the spices to your liking, like doubling the curry powder and white pepper. Traditionally this recipe uses chicken breasts, but you could also use boneless, skinless chicken thighs. Additionally, you could add some turmeric or dry ginger for an extra kick of flavor, or add a teaspoon of chili flakes or sliced habanero peppers for a spicy version.
Serve this recipe over hot cooked basmati rice to soak up the wonderful sauce. A crisp green salad or a fruit salad are good accompaniments.
Tips To Make Restaurant Style Butter Chicken
- Marination: To cook restaurant style butter chicken at home marination plays a very important role, which ultimately makes your makhani chicken pieces juicy and tender. For this marinate the chicken pieces with yogurt and all other spices and set them aside for at least 5 to 6 hours or overnight if you have time.
- Choice Of Tomatoes: In the authentic murgh makhani recipe tomatoes are the base ingredients of curry, so always choose red color ripe tomatoes to avoid any sourness in your butter chicken curry recipe.
- Spices: To enhance flavor in this chicken makhani curry, I simply use garam masala powder, Kashmiri red chili powder, Kasuri methi, or dry fenugreek.
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Simple butter chicken curry recipe - Recipes
To prepare this mouth-watering chicken recipe, first prepare the marinade for the chicken. For the same, take a large bowl and mix together yoghurt, onion paste, green chillies, ginger-garlic paste, sugar, salt, green cardamoms, black cardamoms, and mace powder. Add pieces of raw chicken in the bowl and mix well. Allow the chicken to marinate overnight. Once the chicken is well marinated, roast it in a tandoor or an oven till its 3/4th done.
Step 2 Prepare the masala and then blend to make puree for the gravy
Now, heat little butter in a pan over moderate flame. Add bay leaves, cloves, cinnamon, red chillies, and crushed coriander seeds. Sauté the ingredients for half a minute. Now in the same pan, add a bit of onion, red chilli powder, coriander powder, kasoori methi powder and tomatoes. Sauté them for 5 minutes and once done, transfer the mixture in a blender to make a puree.
Step 3 Cook marinated chicken in the gravy
Heat the remaining butter in a pan. Add the pureed mixture and bring it to a boil. Add marinated chicken pieces, salt, fresh cream, and mix well. To make sure that the consistency is not too thick, add some water to the mixture. Now add sliced green chillies, crushed fenugreek leaves and let it simmer for few minutes. Bring it to a full boil.
Step 4 Garnish Butter Chicken with cream and serve hot
Transfer the dish to a serving bowl and garnish it with coriander leaves and cream. This butter chicken recipe is easy-to-make and can be made by using simple ingredients available in the kitchen. If you're a spice junkie and love all things spicy, then customize this chicken recipe a bit by adding more green chillis or black pepper powder. Try it and relish the burst of Indian flavours. Serve it with naan or rice.
Step 5 Tips for making restaurant-style Butter Chicken
1. The size of the chicken matters. If you are using a small and young chicken, 4 hours of marination works. If the chicken you are using is larger sized or older chicken, marinate it for at least 12 to 16 hours to get tender butter chicken. 2. If you don't have hung curd, you can use thick curd too, but the cooking time might increase. 3. Turn the stove off while adding chilled cream to the gravy otherwise the gravy may curdle. This, or you can take a small amount of gravy in a separate bowl and add the cream. Mix well and then add it to the butter chicken. This way the cream will not curdle.