CHICKEN COOKED IN BUTTER RECIPES

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SLOW-COOKER BUTTER CHICKEN RECIPE - NYT COOKING



Slow-Cooker Butter Chicken Recipe - NYT Cooking image

Not every version of butter chicken uses butter. Coconut milk gives this slow-cooker chicken its creamy richness. This is a fast recipe for the cook: Just prep it earlier in the day, even during your morning routine, getting your onion and spices going on the stove while simultaneously making lunches for grumpy children, folding dish towels, feeding the dogs and wondering once again why no one else has done any of the above. If you're preparing pork or beef in the slow cooker, you'll want to brown the meat first, but that's not necessary with boneless cuts of chicken. The meat will be cooked within 4 1/2 or 5 hours, but if you need to let it sit a little longer — up to 7 hours total, on low heat — it will still be delicious, though the chicken may be very soft and shred a tad.

Provided by Jennifer Steinhauer

Total Time 5 hours

Yield 4 to 6 servings

Number Of Ingredients 15

3 tablespoons vegetable oil
1 medium yellow onion, diced
3 cloves garlic, finely chopped
3 tablespoons grated ginger
1 tablespoon garam masala
1 6-ounce can tomato paste
3/4 teaspoon kosher salt
3 pounds boneless, skinless chicken thighs or breasts, cut into 2-inch pieces
1 teaspoon lime zest
1 tablespoon lime juice
1 cup coconut milk (if necessary, whisk to combine the liquid and solids before measuring)
1/2 cup chicken stock
1/4 cup cilantro leaves, for garnish (optional)
Cooked basmati or jasmine rice, for serving
Naan, for serving (optional)

Steps:

  • In medium skillet, heat oil over medium-high heat. Add onions to skillet, and cook until softened, about 3 minutes. Reduce heat to medium, add garlic and ginger, and cook another 2 minutes. Add garam masala, tomato paste and salt; cook and stir 2 minutes.
  • Place chicken pieces in a slow cooker, then add tomato paste mixture, lime zest and juice, coconut milk and chicken stock. Stir everything together, cover and cook on low heat setting for 4 1/2 to 5 hours, until the chicken is cooked through. (You may let it cook up to 7 hours if necessary, but the chicken may be very soft and shred.) Garnish with cilantro and serve with basmati or jasmine rice, and naan if you have some.

Nutrition Facts : @context http//schema.org, Calories 456, UnsaturatedFatContent 12 grams, CarbohydrateContent 11 grams, FatContent 25 grams, FiberContent 2 grams, ProteinContent 48 grams, SaturatedFatContent 10 grams, SodiumContent 710 milligrams, SugarContent 5 grams, TransFatContent 0 grams

CLASSIC BUTTER CHICKEN RECIPE | BBC GOOD FOOD



Classic butter chicken recipe | BBC Good Food image

Swap your usual takeaway for homemade butter chicken. The dish is made in two parts, combining tandoori chicken with a rich, buttery sauce

Provided by Nikita Gulhane

Categories     Dinner, Supper

Total Time 1 hours 35 minutes

Prep Time 45 minutes

Cook Time 50 minutes

Yield 6

Number Of Ingredients 28

3 tbsp lemon juice
2-3 tbsp kashmiri chili powder or paprika
4 skinless chicken breasts or 8 thigh fillets, chopped into 5cm cubes
3 tbsp melted butter or ghee, for basting the skewers
200ml plain yogurt
1 tbsp crushed garlic
1 tbsp finely grated ginger
2 tbsp ground coriander
2 tbsp ground cumin
2 tsp amchoor powder (dried mango powder)
1 tbsp dried fenugreek leaves, crushed
1 tbsp dried mint leaves
½ tsp black salt (optional, see below)
½ tsp plain salt (use 1 tsp if you do not have black salt)
3 tbsp vegetable oil
1 tsp cumin seeds
4-8 hot green chillies, sliced
90g butter or ghee
2 medium onions, finely chopped
4 green cardamom pods, cracked
½ tbsp crushed garlic
½ tbsp grated ginger
1 tsp ground turmeric
2 tsp dried fenugreek leaves, crushed
500ml passata, diluted with 150ml water
2 tsp garam masala
100ml single cream
large pinch of coriander leaves, to garnish

Steps:

  • Rub the lemon juice and chilli powder or paprika into the chicken with a pinch of salt, then chill for 1 hr. Mix all the marinade ingredients together in a bowl, taste for seasoning, then add the chilled chicken. Mix well and chill for another 2 hrs.
  • Thread the marinated chicken pieces onto metal skewers, reserving any leftover marinade. Grill over a hot barbecue for 5 mins, turning occasionally and basting with the melted butter or ghee. Alternatively, cook under a hot grill for 8-10 mins, turning occasionally. Don't worry if the chicken is a little under cooked, as it will finish cooking in the sauce. Remove the skewers to a board.
  • To make the sauce, heat 2 tbsp vegetable oil in a wok or large frying pan and drop in a few cumin seeds. When they start sizzling, tip in the rest of the seeds. Swirl the pan, reduce the heat and add the green chillies. Stir once or twice until the skins of the chillies have blistered, then add the butter or ghee. Turn the heat up to high and continue to cook until all the butter or ghee has melted. Tip in the onions and fry for 10 mins until the onions are light brown and soft. If you prefer a smooth sauce, tip the mixture into a blender and blitz until smooth. Alternatively, scrape into a bowl and set aside.
  • Wipe the pan clean with kitchen paper and heat the remaining oil. Drop in the crushed cardamom pods. When they have swelled and lightened in colour, reduce the heat, add the garlic and ginger and fry for 30 seconds, stirring continuously until you can no longer smell raw garlic and ginger. Return the cooked onion mixture to the pan and mix well. Add the turmeric and half the fenugreek leaves. Season with salt. Taste and adjust the seasoning if needed – if you like, you can add some chilli powder. Pour in the diluted passata, mix well and bring to the boil. Reduce the heat to a simmer and cook, covered and stirring occasionally, for around 20 mins. Oil will eventually rise to the surface when the sauce is cooked.
  • Remove the chicken pieces from the skewers and chop into bite-sized pieces. Add these to the sauce along with any resting juices. Tip about 125ml warm water into the bowl with the reserved marinade, swirl to loosen, then stir into the sauce. Bring the sauce to the boil and reduce the heat to a simmer. Sprinkle over with garam masala and continue to cook for 3-4 minutes, or until chicken is cooked through. If you like, add a splash of boiling water to loosen the sauce, then taste for seasoning. Pour in half the cream and mix well.
  • Transfer the butter chicken to a serving bowl, drizzle over the remaining cream, sprinkle with the remaining fenugreek leaves and garnish with the fresh coriander leaves.

Nutrition Facts : Calories 522 calories, FatContent 37 grams fat, SaturatedFatContent 17 grams saturated fat, CarbohydrateContent 13 grams carbohydrates, SugarContent 10 grams sugar, FiberContent 5 grams fiber, ProteinContent 32 grams protein, SodiumContent 1.4 milligram of sodium

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