Butter chicken curry recipes
Our top 3 of 6 Butter chicken curry recipes
-
Butter Chicken (curry)
-
Butter Chicken Curry
-
Butter Chicken (Murg Makhani)
-
Recent recipes
-
View all 6 variations
Tips
As always a good quality Garam Masala gives any curry the edge, masala in a jar pales in comparison to a fresh one from a spice shop.
Ingredients
- BUTTER CHICKEN
- 2 diced chicken breasts
- 4 tbsp natural yogurt
- 300g salted butter
- dash double cream (if easily available)
- 2 tbsp tomato paste
- 2 tsp ground ginger
- 2 tsp chilli powder
- 2 tsp Cumin seeds
- 1 cove of garlic
- 2 tsp ground cardamon
- few bay leaves
- 1 tbsp Garam masala powder
- pinch salt
- 2 finely chopped onions
Method
- 1. Mix all the spices together in a bowl and add the tomato paste, yogurt and cream (if there is no cream in the fridge a teaspoon of corn flour will do the same job). leave the bay leaves to the side for the time being.
- 2. Add the chicken to the spice mixture making sure it is coated thoroughly.
- 3. In a high sided frying pan or medium sized saucepan on medium heat melt the butter and add the oil and finely chopped onions. pluck only the marinaded chicken from the bowl and seal in the pan.
- 4. Once the chicken is lightly browned scrape the rest of the spice mixture into the pan and add 1 cup of water along with the bay leaves.
- 5. cover the mixture and allow to simmer on medium heat for 25-30 minutes.
- 6. Serve over the rice of your choice (a saffron rice makes a good accompaniment) and/or naan bread.
- 7. This recipe should happily serve 2 people so adjust the measurements to suit more or less.
Oliverrs has contributed to these popular cooking recipes:
Be the first to comment
Add commentIngredients
- 300ml pack Crème Fraîche
- 4 tbsp tomato puree
- 1 level tbsp dried crushed chilli
- 3 level tbsp ground almonds
- 2 level tsp ground turmeric
- 2 level tbsp garam masala
- 2 level tsp ground cumin
- 6 chicken breast fillets, cut into bite-size pieces
- 100g butter
- 2 onions, chopped
- 2 level tsp Asda Easy Garlic
- 6 tbsp chopped fresh coriander
- ON THE SIDE
- Boiled Basmati Rice
- Raita
- poppadums
- naan bread
- Mango Chutney
Method
- 1. Mix the crème fraîche with the tomato purée, chilli, almonds, turmeric, garam masala, cumin and 2tbsp water. Add the chicken and coat all the pieces. Cover with clingfilm and refrigerate for at least 30 minutes.
- 2. Cook the onions and garlic in 25g butter until soft.
- 3. Remove the chicken from the marinade, add to the pan with the onion and cook for 2 minutes, covered over a low heat. Add the marinade and the remaining butter and cook for 15-20 minutes.
- 4. Stir in the coriander and serve with the rice, raita, poppadums and chutney.
Be the first to comment
Add commentIngredients
- 1kg Boneless chicken
- 1 lime juice
- pinch salt
- 1tsp Red chilli powder
- 6 cloves
- 8-10 Black Peppercorns
- 1 inch cinnamon stick or cassia bark stick
- 2 Bay Leaves
- 8-10 whole almonds
- 3-4 Green Cardamom Pod seeds
- 1 cup Fresh yoghurt
- 3 tbsp vegetable oil
- 2 Onions. chopped
- 2 tsp garlic paste (about 6 cloves)
- 1 tsp Ginger paste(about 1 inch)
- 2 tsp gorund corriander
- 1 tsp ground cumin
- ¼ tsp Tumeric Powder
- 400g tomato puree
- ½ litre chicken stock
- 2 tbsp kasuri methi
- 3 tbsps Butter
- corriander leaves for garnish
Method
- 1. Mix the chicken, lime juice, salt & red chilli powder in a large non metallic bowl. Cover and marinate for 1 hour.
- 2. Heat a frying pan / flat pan on a medium heat and gently roast the cloves, peppercorns, cinnamon, bay leaves and almond - stirring frequently - until browned. Cool and add the cardamom seeds. Grind all to a course powder.
- 3. Add the above spice powder to yoghurt, ground corriander, cumin & tumeric and mix well. Add to the chicken. Marinate for another hour.
- 4. Heat the oil in a deep pan on medium heat. Add the onions and fry until they are pale golden brown. Add the ginger & garlic pastes and fry for another minute.
- 5. Spoon out the pieces of chicken from the chicken, yoghurt & spice mix and add to pan and fry until sealed.
- 6. Add the tomato paste, chicken stock, kasuri methi and remaining part of the yoghurt spice mix.
- 7. Cook until chicken is tender and the gravy reduced to half the voulme - at least 30 mins.
- 8. Melt the butter in a small pan or dish. Pour over the chicken. Garnish with fresh corriander leaves and serve with pilau rice & naan.
6 Comments
-
-
-
-
-
-
Add commentaedavud60 Thu Oct 13 2011 • Reply
It looks delicious
Khadijah Thu Feb 11 2010 • Reply
I made this and agree with all the other comments there is too much butter in the ingredients list. As suggested by above, I think it's a typo and should be 30g not 300g, I too had to drain off quite a lot of butter midway through cooking as it was like boiling the ingredients in a vat of fat!
Don't let this stop you making this recipe though. What I really liked about it was that it's a quick recipe but still tastes really good with some lovely flavours. Am going to make it again today!
phensic Wed Dec 9 2009 • Reply
Just about to try. No mention of oil in ingredients. How much reqired?
Have now tried but found far too much butter in recipe.Had to pour surplus off to save meal. I have a similar recipe in an Indian cook book and that uses 45g of butter to 1Kg.chicken.Should this be 30g of butter not 300g.
C J W Thu Nov 26 2009 • Reply
350grms of butter seemed rather high, so i used less, also 2 teaspoons of chilli powder would have blown your head of, i used i teaspoon and this was still pretty hot. No way would children like this recipe because of it being so hot
Sophie1 Sat Nov 21 2009 • Reply
Sounds good, but 300g butter! How many calories is this per portion, and how much of the dreaded FAT?
carol savage Wed Sep 9 2009 • Reply
Wow this looks good - definately going to try it