BUTTER CURRY SAUCE RECIPES
CHIP SHOP CURRY SAUCE RECIPE | BBC GOOD FOOD
A homemade chip shop curry sauce will rival that of any takeaway – and it's not just for chips. You could use it to make katsu curry
Provided by Tom Kerridge
Categories Condiment
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 1 hours
Yield Serves 6-8
Number Of Ingredients 12
Steps:
- Heat the butter in a large saucepan over a medium-low heat and tip in the onions, garlic and ginger and fry for 12-15 mins until soft but not coloured. Stir in the curry powder, turmeric, raisins, vinegar and star anise, and fry for 1 min more, then pour in the chicken stock, bring to the boil and simmer very gently for 30 mins, stirring so it doesn’t catch on the bottom.
- Lift out the star anise, mix the cornflour with 2 tbsp water and stir into the sauce. Simmer for 5 mins, stirring constantly until you have a thickened silky sauce. Pour into a blender and blitz until smooth, or use a hand blender. Squeeze in lemon juice to taste. Use this sauce to make a curry for your Christmas leftovers whether its sprouts, turkey, or simple roast potatoes. If freezing the sauce, leave to cool, pour into a container and freeze, then defrost and reheat when you’re ready to eat.
Nutrition Facts : Calories 124 calories, FatContent 6 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 13 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 3 grams fiber, ProteinContent 3 grams protein, SodiumContent 0.3 milligram of sodium
COD WITH BUTTER SAUCE - BBC GOOD FOOD
A Great Recipe The Butter Sauce Goes Well With the Baked Fish
Provided by lukedoubleu
Total Time 15 minutes
Yield Serves 2
Steps:
- Butter the baking dish.
- Add the cod, butter and white wine.
- Pre heat the oven to 220c or gass mark 7.
- Cover With foil and cook for 10-15 minutes.
- Remove fish with a slotted spoon and keep warm, Add the juices from the baking dish to a pan.
- Add the remaining butter and reduce untill the sauce slightly thickens.
- Serve with sprigs of parsley.
More about "butter curry sauce recipes"
MY KINDA BUTTER CHICKEN | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 435 calories per serving
Total Time 40 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 435 calories per serving
- Halve and deseed the chillies. Place in a large non-stick frying pan on a high heat with the tomatoes and blacken all over, turning occasionally. Meanwhile, peel the garlic and ginger, and finely grate into a large bowl. Add most of the garam masala, a pinch of sea salt and black pepper and 1 tablespoon of yoghurt. Deeply score the chicken breasts at 1cm intervals, then massage with the marinade. Once charred, remove the tomatoes and chillies to a board, returning the pan to a medium heat with ½ a tablespoon of olive oil and the chicken. Cook and char for 10 minutes, turning halfway, while you pinch off and discard the tomato skins and roughly chop 1–2 of the chillies, to taste. Remove the gnarly chicken from the pan and go in with the tomatoes, chopped chillies and cashew butter. Pour in 250ml of boiling kettle water and stir to pick up the sticky bits. Let it bubble vigorously for 2 minutes and once it starts to thicken, return the chicken to the pan, turning in the sauce for a final 2 minutes, or until cooked through, then remove to a board. Off the heat, season the sauce to perfection, then ripple through the remaining yoghurt. Slice the chicken and serve with the remaining chilli and garam masala.
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BUTTER CHICKEN – INSTANT POT RECIPES
Butter chicken, also known as chicken makhani, is more like a treat than an entrée—and quite possibly the most popular dish at any Indian restaurant. This heavenly, creamy curry highlights the robust flavors of Kashmiri chile, dried fenugreek leaves, and garam masala. Served with classic basmati rice and naan, this dish evokes excitement on any menu.
Garam masala literally translates to “warm spice mix,” and it is the quintessential Indian spice blend. It gives warmth and depth to dishes and pairs perfectly with red or green chile for a
hearty, aromatic flavor. Every region (and family) across India has its own version. My mom’s recipe calls for twenty-one whole roasted spices, some of which are hard to find, and it takes
days to make. Here is a simplified version with a similar authentic flavor.
From recipes.instantpot.com
Reviews 5
Cuisine Indian
From recipes.instantpot.com
Reviews 5
Cuisine Indian
- Spoon the rice onto plates and ladle the curry over the top. Sprinkle with the cilantro and serve.
See details
MY KINDA BUTTER CHICKEN | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 435 calories per serving
Total Time 40 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 435 calories per serving
- Halve and deseed the chillies. Place in a large non-stick frying pan on a high heat with the tomatoes and blacken all over, turning occasionally. Meanwhile, peel the garlic and ginger, and finely grate into a large bowl. Add most of the garam masala, a pinch of sea salt and black pepper and 1 tablespoon of yoghurt. Deeply score the chicken breasts at 1cm intervals, then massage with the marinade. Once charred, remove the tomatoes and chillies to a board, returning the pan to a medium heat with ½ a tablespoon of olive oil and the chicken. Cook and char for 10 minutes, turning halfway, while you pinch off and discard the tomato skins and roughly chop 1–2 of the chillies, to taste. Remove the gnarly chicken from the pan and go in with the tomatoes, chopped chillies and cashew butter. Pour in 250ml of boiling kettle water and stir to pick up the sticky bits. Let it bubble vigorously for 2 minutes and once it starts to thicken, return the chicken to the pan, turning in the sauce for a final 2 minutes, or until cooked through, then remove to a board. Off the heat, season the sauce to perfection, then ripple through the remaining yoghurt. Slice the chicken and serve with the remaining chilli and garam masala.
See details
BUTTER CHICKEN – INSTANT POT RECIPES
Butter chicken, also known as chicken makhani, is more like a treat than an entrée—and quite possibly the most popular dish at any Indian restaurant. This heavenly, creamy curry highlights the robust flavors of Kashmiri chile, dried fenugreek leaves, and garam masala. Served with classic basmati rice and naan, this dish evokes excitement on any menu.
Garam masala literally translates to “warm spice mix,” and it is the quintessential Indian spice blend. It gives warmth and depth to dishes and pairs perfectly with red or green chile for a
hearty, aromatic flavor. Every region (and family) across India has its own version. My mom’s recipe calls for twenty-one whole roasted spices, some of which are hard to find, and it takes
days to make. Here is a simplified version with a similar authentic flavor.
From recipes.instantpot.com
Reviews 5
Cuisine Indian
From recipes.instantpot.com
Reviews 5
Cuisine Indian
- Spoon the rice onto plates and ladle the curry over the top. Sprinkle with the cilantro and serve.
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BUTTER CHICKEN - WIKIPEDIA
Butter chicken, traditionally known as Murgh makhani, (pronounced [mʊrg mək.kʰə.ni]) is a type of curry made from chicken with a spiced tomato and butter (makhan) sauce.Its sauce is known for its rich texture. In addition sometimes the cream gives the curry sauce a silky smooth rich texture. It originated in the Indian subcontinent as a curry.
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Jan 06, 2019 · Butter Chicken (Murgh Makhani) is one of the most popular curries in the world and yet happens to be one of the easiest! No hunting down hard to find ingredients, this is a Chef recipe that makes the most incredible curry sauce.. The chicken is incredibly tender and injected with flavour from a yogurt marinade, and the Butter Chicken sauce …
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