EASY BUTTER CHICKEN RECIPE - BBC GOOD FOOD
Fancy a healthy version of your favourite Friday night chicken curry? The chicken can be marinaded the day before so you can get ahead on your prep
Provided by Jennifer Joyce
Categories Dinner, Main course, Supper
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield 4
Number Of Ingredients 21
Steps:
- In a medium bowl, mix all the marinade ingredients with some seasoning. Chop the chicken into bite-sized pieces and toss with the marinade. Cover and chill in the fridge for 1 hr or overnight.
- In a large, heavy saucepan, heat the oil. Add the onion, garlic, green chilli, ginger and some seasoning. Fry on a medium heat for 10 mins or until soft.
- Add the spices with the tomato purée, cook for a further 2 mins until fragrant, then add the stock and marinated chicken. Cook for 15 mins, then add any remaining marinade left in the bowl. Simmer for 5 mins, then sprinkle with the toasted almonds. Serve with rice, naan bread, chutney, coriander and lime wedges, if you like.
Nutrition Facts : Calories 367 calories, FatContent 18 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 12 grams carbohydrates, SugarContent 10 grams sugar, FiberContent 3 grams fiber, ProteinContent 37 grams protein, SodiumContent 0.6 milligram of sodium
BUTTER CHICKEN RECIPE - BON APPéTIT
Butter chicken was reportedly developed in the early 20th century in Delhi as a way to use leftover tandoori chicken so that the dried out chicken pieces can be softened with tomatoes, butter, and cream. Butter chicken is usually creamier, while chicken tikka masala, which was developed in the UK, tends to be spicier.
Provided by Rick Martinez
Yield 6–8 servings
Number Of Ingredients 23
Steps:
- Whisk yogurt, garlic, fenugreek leaves, if using, ginger, and salt in a medium bowl. Add chicken and toss to coat. Cover and chill at least 1 hour and up to 3.
- Melt 4 Tbsp. butter in a large wide pot over medium heat. Cook cinnamon, cardamom pods, clove, and fenugreek seeds, if using, stirring, until slightly darker and fragrant, 1–2 minutes. Add onion and chiles, season with salt, and cook, stirring occasionally, until onion is golden and beginning to caramelize, 8–10 minutes. Add garlic and ginger and cook, stirring, until very fragrant and ginger starts to turn golden and sticks to bottom of pot, 2–3 minutes. Add fenugreek leaves, if using, garam masala, paprika, and turmeric and cook, stirring, until very fragrant, about 1 minute. Add tomatoes, breaking up into pieces with a spoon, and cook until brick red and most of the liquid is evaporated, about 1 minute. Using a potato masher or large spoon, smash tomatoes and continue to simmer, uncovered, until sauce is the consistency of a thick ragù, 40–50 minutes. Discard cinnamon stick (leave other whole spices).
- Transfer mixture to a blender and purée until smooth. Cut remaining 4 Tbsp. butter into pieces. Add butter and cream to blender and purée until creamy; season with salt. Return sauce to pot and bring to a simmer.
- Meanwhile, preheat broiler. Arrange chicken in a single layer on a wire rack set inside a foil-lined rimmed baking sheet. Broil until chicken starts to brown in spots (it will not be cooked through), 7–8 minutes per side. When cool enough to handle, cut into ¾" pieces. Add chicken to simmering sauce, cover, and cook until chicken is cooked through, 8–10 minutes.
- Top chicken and sauce with cilantro. Serve with rice and naan alongside.
- Do Ahead: Butter chicken can be made 3 days ahead. Let cool; cover and chill.
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EASY BUTTER CHICKEN RECIPE - BBC GOOD FOOD
Fancy a healthy version of your favourite Friday night chicken curry? The chicken can be marinaded the day before so you can get ahead on your prep
From bbcgoodfood.com
Total Time 50 minutes
Category Dinner, Main course, Supper
Calories 367 calories per serving
From bbcgoodfood.com
Total Time 50 minutes
Category Dinner, Main course, Supper
Calories 367 calories per serving
- Add the spices with the tomato purée, cook for a further 2 mins until fragrant, then add the stock and marinated chicken. Cook for 15 mins, then add any remaining marinade left in the bowl. Simmer for 5 mins, then sprinkle with the toasted almonds. Serve with rice, naan bread, chutney, coriander and lime wedges, if you like.
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BUTTER CHICKEN RECIPE - BON APPéTIT
Butter chicken was reportedly developed in the early 20th century in Delhi as a way to use leftover tandoori chicken so that the dried out chicken pieces can be softened with tomatoes, butter, and cream. Butter chicken is usually creamier, while chicken tikka masala, which was developed in the UK, tends to be spicier.
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