INDIAN BUTTER CHICKEN | PARTNERS.ALLRECIPES.COM
A staple in Indian restaurants on the order of the globe, butter chicken is approximately the brand ambassador of Indian curries. This tally makes affable roughly speaking the proclaim considering tender, juicy chicken, a subtle combination amalgamation of spices, and just the right amount of butter and cream. The color of your sauce may vary depending a propos the color of the tomatoes, paprika, and auditorium showground chilies you use. The recipe is a Yummly indigenous native created by [Prerna Singh](https://www.yummly.com/dish/author/Prerna-Singh).
Provided by Yummly
Total Time 2 hours
Prep Time 20 minutes
Cook Time 30 minutes
Yield 5
Number Of Ingredients 30
Steps:
- To make the marinade: Scrape peel from the ginger with a spoon, then finely grate ginger and mince the garlic. Squeeze the juice from the lemon.
- Put the ginger, garlic, lemon juice, yogurt, coriander, olive oil, Kashmiri chili powder, paprika, turmeric, garam masala, and salt in a large mixing bowl. Whisk to blend.
- Trim and discard any fat from the chicken and cut meat into bite-size pieces. Add to marinade and stir to coat well. Cover the bowl with a plate or plastic wrap. Refrigerate for at least 1 hour or overnight. Meanwhile, continue with recipe.
- To make the masala sauce: Place almonds and cashews in a small bowl and add enough water to cover. Set aside for 1 hour to soak.
- Scrape peel from the ginger with a spoon, then finely grate the ginger and mince the garlic.
- Melt the butter in a Dutch oven or other large pot over medium-high heat.
- Add the ginger and garlic and stir briefly. Add the coriander and cook, stirring, for 20-25 seconds. Add the tomatoes. Reduce heat to medium and cook masala sauce uncovered, stirring often, until excess liquid has cooked off, 5-8 minutes.
- Stir in the brown sugar, salt, and garam masala and cook for 1 minute. Turn off heat and let masala cool for 5-10 minutes.
- Drain the soaked nuts, and reserve the liquid. Grind the nuts in a blender or food processor to make a smooth paste, adding small amounts of soaking liquid if needed. Discard any remaining soaking liquid. Transfer the cooled masala to the blender with the fresh water and blend into a smooth paste. Scrape pureed masala into a Dutch oven and set aside (refrigerate up 1 day if making ahead).
- Remove chicken from the marinade and thread onto skewers (omit skewers if cooking chicken in a skillet). Discard marinade. Preheat a grill pan or large cast-iron skillet over medium-high heat. Grill the chicken, turning once, until browned and almost cooked through, 5-8 minutes. (Or cook chicken in skillet, adding oil if needed to prevent sticking.) Transfer chicken to a plate.
- Set the Dutch oven of masala over medium heat. Stir in as much water as you like, depending on how thick you want the sauce to be. As the sauce begins to boil, add the grilled chicken and cream and stir well. Cover the pan and simmer about 5 minutes to blend flavors and cook chicken through.
- Remove Dutch oven from heat. If using fenugreek, sprinkle it on top of the butter chicken, cover the pot, and let rest for 10 minutes.
- Stir the butter chicken well in the pot, then transfer to a serving bowl. Drizzle with cream if you like, and serve with naan and/or basmati rice.
Nutrition Facts : Calories 550 calories, CarbohydrateContent 17 grams, CholesterolContent 230 milligrams, FatContent 36 grams, FiberContent 6 grams, ProteinContent 42 grams, SaturatedFatContent 15 grams, SodiumContent 970 milligrams, SugarContent 6 grams
MURGH MAKHANI (INDIAN BUTTER CHICKEN) | AMERICA'S TEST KITCHEN
Of course it should be rich and creamy. But for a version of this restaurant classic that’s vibrant and complex, there’s more to consider than the namesake ingredient.
Provided by America's Test Kitchen
Yield Serves 4 to 6
Number Of Ingredients 1
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INDIAN BUTTER CHICKEN | PARTNERS.ALLRECIPES.COM
A staple in Indian restaurants on the order of the globe, butter chicken is approximately the brand ambassador of Indian curries. This tally makes affable roughly speaking the proclaim considering tender, juicy chicken, a subtle combination amalgamation of spices, and just the right amount of butter and cream. The color of your sauce may vary depending a propos the color of the tomatoes, paprika, and auditorium showground chilies you use. The recipe is a Yummly indigenous native created by [Prerna Singh](https://www.yummly.com/dish/author/Prerna-Singh).
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Cuisine Array
Calories 550 calories per serving
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