Butter chicken curry

[jcallaghan]

TBC

[jcallaghan]

Prep time: 15 min Cook time: 20 min Serves: 8 servings

Ingredients

• 2 cups of rice, before cooking
• 8 tablespoons vegan butter
• 2 large onion, diced small
• 2 tablespoons ginger
• 2 tablespoons minced garlic
• 2 tablespoons garam masala
• 2 teaspoons curry powder
• 2 teaspoons ground coriander
• 1/2 teaspoon cayenne pepper
• 2 teaspoons salt
• 3 ounces tomato paste
• 2 (13.5 oz) canned full fat coconut milk
• 4 carrots (optional)
• 1 bag of sweet peas (optional)
• chopped cilantro (optional)

Method

1. Prepare rice
2. Prepare “chicken”, using tofu, potatoes, cauliflower, etc. (I like to use 5 potatoes, chopped into small pieces, cooked in the oven for 20 minutes at 400 F, flipping halfway through)
3. Melt the vegan butter in a large pan over medium-high heat.
4. Saute the onion for 3-4 minutes in the butter, then add the ginger and garlic and cook for 1 more minute.
5. Add the spices, salt, tomato paste and coconut milk. Stir until smooth and combined. Simmer for 5-10 minutes, stirring frequently.
6. Add the “chicken” to the sauce, serve over rice and add toppings.

Butter Chicken

[jcallaghan]

Ingredients

For the chicken

2. 300 gms Chicken breast boneless
3. 1 tbsp Ginger garlic paste
4. 1 tbsp Red chilli powder
5. Salt to taste
6. Oil to pan fry

For the gravy

1. 500 gms roughly slit tomatoes
2. 100 gms roughly cut onions
3. 1 tbsp garlic paste
4. 50 gms cashew
5. 1 tsp kasoori methi
6. 1/2 tsp garam masala
7. 4 tbsp sugar
8. 2 tbsp kashmiri chilli powder
9. 5 tbsp butter
10. 3 tbsp cream
11. 2 tbsp malt vinegar / 1.5 tbsp White Vinegar
12. Salt to taste

Method

1. Marinate the chicken with ginger paste, garlic paste, red chili powder, and salt and keep it aside for 15 to 20 minutes
2. In a pan heat, some oil then fries the marinated chicken pieces in it, once done place it into a bowl.
3. In the same pan add onion, oil, a spoonful of butter and once the onions are cooked add tomatoes and cashew nuts
4. Add some water and garlic paste, salt, malt vinegar, sugar, garam masala powder, and chili powder. Evenly mix it and let it simmer for 15-20 minutes
5. Churn the mixture into a fine puree.
6. Strain it back into the same pan make sure there is minimal wastage.
7. Add butter, cream, chicken and kasoori meethi and let it simmer for 5-7 minutes.
8. Garnish it with cream and kasoori meethi

YouTube

How To Make Butter Chicken At Home | Restaurant Style Recipe | The Bombay Chef – Varun Inamdar

Learn how to make Butter Chicken, a heavenly chicken gravy recipe by Chef Varun Inamdar.Butter Chicken is probably one of the most popular Indian chicken rec...

[jcallaghan]

https://acoking.com/slow-cooker-butter-chicken/

Slow Cooker Butter Chicken – acoking

[jcallaghan]

Spice Mix ¼ tsp cinnamon 2 tsp garam masala you can also use curry powder ½ tsp ground turmeric ½ tsp chilli powder or fresh chilli if you prefer For the Curry 4 chicken breast around 600-700g/1.5lb, diced 3 cloves garlic 3 or 4 sprays low calorie cooking spray 1-2 centimetre ginger 1 onion 1 tbsp reduced fat spread 60 g Sukrin Almond Flour 1 tin chopped tomatoes 1 tbsp tomato puree no added oil 3 tbsp fat free natural yoghurt 2 tbsp water 1 lime Juiced 2 chicken stock cubes spice mix as above 1 tbsp creme fraiche Optional - add with the yoghurt for extra creamyness

Instructions Finely chop the garlic, ginger and onion using a food processor or stick blender, then gently sauté in the low calorie cooking spray until soft and coloured slightly. Puree the tomatoes, almond flour, tomato paste, stock cubes and water together, then add it to the pan. Add the chicken, yoghurt, lime juice, spices, and reduced fat spread then stir well. Bring up to the boil, stirring continuously, then cover and simmer on LOW for 15-20 minutes, stirring occasionally. After 15-20 minutes check to see if the chicken is cooked through. If not let it simmer for another 5 minutes. Serve over boiled rice.

[jcallaghan]

https://pinchofnom.com/recipes/creamy-butter-chicken/

Pinch Of Nom

Creamy Butter Chicken - Pinch Of Nom

Creamy Butter Chicken might seem impossible if you're counting calorie. Never fear - this slimming recipe is perfect no matter what plan you're following!

[jcallaghan]

Ingredients

• 6 cloves garlic
• 2 inch ginger
• 600g chicken thigh fillets
• 50g Greek yogurt
• The juice of ½ a lemon
• 2 tsp Kashmiri chilli powder
• Salt

For the sauce

• 50g butter
• 4 cardamom pods
• 2 inch cinnamon stick
• 2 onions, finely chopped
• 2 tsp Kashmiri chilli powder
• 2 tsp garam masala
• 1 tbsp fenugreek leaves
• 2 tbsp tomato puree
• 250ml double cream
• The juice of ½ a lemon
• Rice to serve

1. Grate the garlic and ginger into a bowl and mix together.
2. Chuck the chicken into a bowl and add the yogurt, lemon, chilli powder and a good pinch of salt. Add ½ the ginger-garlic paste and mix well. You can leave this to marinade for one hour or overnight.
3. Heat the butter in a large sauce pan over a medium heat and add the cardamom, cinnamon and onion. Mix well and cook, stirring occasionally, for 18-20 minutes until golden.
4. Add the ginger-garlic paste and a good pinch of salt to the onions. Mix well and cook for 30 seconds, stirring occasionally, until fragrant. Chuck in the chilli powder, garam masala and fenugreek. Mix well and cook for 10 seconds until fragrant. Add the tomato puree, double cream, lemon and 100ml of water. Mix into a dreamy sauce.
5. Meanwhile, pre-heat the grill to high and grill the chicken for 3-4 minutes a side until charred and tender. Slice into bite sized pieces. Add the chicken and any resting juices into the sauce and stir together. Serve immediately with plenty of rice.

https://www.instagram.com/reel/CzjUpsVoOp4/

Instagram

John Gregory-Smith on Instagram: "Butter Chicken - Recipe Below - Today is Diwali, sending love to everyone celebrating. To get in on the action - this is by NO means a traditional dish to serve today - I wanted to share one of my favourite Indian dishes ever, the mighty Butter Chicken - a rich, creamy comforting North Indian curry flavoured with Kashmiri chillies and fenugreek. It’s very easy to make and literally the best sunday dinner ever. Enjoy x JGS Serves 4 For the chicken 6 cloves garlic 2 inch ginger 600g chicken thigh fillets 50g Greek yogurt The juice of ½ a lemon 2 tsp Kashmiri chilli powder Salt For the sauce 50g butter 4 cardamom pods 2 inch cinnamon stick 2 onions, finely chopped 2 tsp Kashmiri chilli powder 2 tsp garam masala 1 tbsp fenugreek leaves 2 tbsp tomato puree 250ml double cream The juice of ½ a lemon Rice to serve . 1. Grate the garlic and ginger into a bowl and mix together. 2. Chuck the chicken into a bowl and add the yogurt, lemon, chilli powder and a good pinch of salt. Add ½ the ginger-garlic paste and mix well. You can leave this to marinade for one hour or overnight. 3. Heat the butter in a large sauce pan over a medium heat and add the cardamom, cinnamon and onion. Mix well and cook, stirring occasionally, for 18-20 minutes until golden. 4. Add the ginger-garlic paste and a good pinch of salt to the onions. Mix well and cook for 30 seconds, stirring occasionally, until fragrant. Chuck in the chilli powder, garam masala and fenugreek. Mix well and cook for 10 seconds until fragrant. Add the tomato puree, double cream, lemon and 100ml of water. Mix into a dreamy sauce. 5. Meanwhile, pre-heat the grill to high and grill the chicken for 3-4 minutes a side until charred and tender. Slice into bite sized pieces. Add the chicken and any resting juices into the sauce and stir together. Serve immediately with plenty of rice . #butterchicken #chickenrecipes #homemade #fakeaway #indianfood #diwali"

9,891 likes, 144 comments - johngs on November 12, 2023: "Butter Chicken - Recipe Below - Today is Diwali, sending love to everyone celebrating. To get in ..."

[jcallaghan]

https://www.instagram.com/p/C4q1wIzPA_7/

Instagram

Maxine Sharf on Instagram: "Crispy garlic butter chicken✨ For the Chicken:▪️2 Large Boneless Skinless Chicken Breasts▪️Salt & Pepper▪️1/3 Cup Flour▪️2 Eggs▪️1/2 Cup Panko Breadcrumbs▪️1/2 Cup Italian Breadcrumbs▪️Avocado or Olive Oil Spray▪️ For the Garlic Butter:▪️3 Cloves Garlic, minced▪️3 Tbsp Butter▪️ 🌱Vegan Modification: Sub in firm tofu for chicken (cut in half to create two 1/2" thick rectangles, then drain it between two towels under something heavy for 30 mins to remove excess moisture), flax eggs for eggs (mix 2 Tbs flax meal with 1/4 cup water and let thicken for 5 minutes), and olive oil for butter 1️⃣ Preheat oven to 425F convection (if you don’t have convection no worries) and spray or drizzle a large baking sheet with oil 2️⃣ Place chicken in between two pieces of plastic wrap and pound with the flat side of a meat mallet (or something heavy) until the chicken is 1/4” thick; season with salt and pepper on both sides and set aside 3️⃣ Set up your dredging station: Add flour to a large shallow bowl, beat the eggs in another large shallow bowl, and combine the panko and Italian breadcrumbs in a third large shallow bowl 4️⃣ Coat both sides of each chicken breast in flour, then egg, then the breadcrumb mixture (press the breadcrumbs on with your fingers) and place on the greased baking sheet 5️⃣ Spray the chicken with olive or avocado oil and convection bake for 12-15 mins until internal temp reaches 165F (if you are not using convection you will have to cook a bit longer) 6️⃣ In a large pan over medium heat, melt the butter and then add the garlic; sauté the garlic for ~30 secs until it's fragrant and is just starting to sizzle in the butter, then add the chicken; brown the chicken in then garlic butter for ~1 min until golden and crisp, then flip and brown the other side for ~1 min 7️⃣ Sprinkle the chicken cutlets with parsley, squeeze with lemon and enjoy! ⏲10 minute prep time + 15 minute cook time Recipe serves 2 people"

82K likes, 486 comments - maxiskitchen on March 18, 2024: "Crispy garlic butter chicken✨ For the Chicken:▪️2 Large Boneless Skinless Chicken Breasts▪️Salt & Pepper▪️1/3 Cup Flour▪️2 Eggs▪️1/2 Cup Panko Breadcrumbs▪️1/2 Cup Italian Breadcrumbs▪️Avocado or Olive Oil Spray▪️ For the Garlic Butter:▪️3 Cloves Garlic, minced▪️3 Tbsp Butter▪️ 🌱Vegan Modification: Sub in firm tofu for chicken (cut in half to create two 1/2" thick rectangles, then drain it between two towels under something heavy for 30 mins to remove excess moisture), flax eggs for eggs (mix 2 Tbs flax meal with 1/4 cup water and let thicken for 5 minutes), and olive oil for butter 1️⃣ Preheat oven to 425F convection (if you don’t have convection no worries) and spray or drizzle a large baking sheet with oil 2️⃣ Place chicken in between two pieces of plastic wrap and pound with the flat side of a meat mallet (or something heavy) until the chicken is 1/4” thick; season with salt and pepper on both sides and set aside 3️⃣ Set up your dredging station: Add flour to a large shallow bowl, beat the eggs in another large shallow bowl, and combine the panko and Italian breadcrumbs in a third large shallow bowl 4️⃣ Coat both sides of each chicken breast in flour, then egg, then the breadcrumb mixture (press the breadcrumbs on with your fingers) and place on the greased baking sheet 5️⃣ Spray the chicken with olive or avocado oil and convection bake for 12-15 mins until internal temp reaches 165F (if you are not using convection you will have to cook a bit longer) 6️⃣ In a large pan over medium heat, melt the butter and then add the garlic; sauté the garlic for ~30 secs until it's fragrant and is just starting to sizzle in the butter, then add the chicken; brown the chicken in then garlic butter for ~1 min until golden and crisp, then flip and brown the other side for ~1 min 7️⃣ Sprinkle the chicken cutlets with parsley, squeeze with lemon and enjoy! ⏲10 minute prep time + 15 minute cook time Recipe serves 2 people".

[jcallaghan]

https://www.instagram.com/reel/C8RU4jTvSS-

Instagram

Miranda Brady on Instagram: "Healthy Butter Chicken 😍 this has got to be my favourite Indian fakeaway 🤌🏻 High protein, super creamy & perfect for meal prep!! Marinate: 600g chicken 1/2 cup Greek yogurt 1 tbs lemon juice 2 tsp garam masala 1 tsp each turmeric & cumin 1/4 tsp cayenne pepper 1 tbs fresh ginger 2 cloves garlic, minced Curry: 1 1/2 tbs light butter/oil (20g) 1 cup tomato passata / puree 1 cup light cooking cream 1 tbs stevia / sugar 1 tsp salt 150g uncooked rice Method: 1. Coat chicken in remaining marinate ingredients and refrigerate for an hour to overnight. 2. Melt the butter in a hot pan and add the marinated chicken. Cook for 3-5 mins. 3. Add tomato puree, cream, sweetener and salt. Simmer for 15-20 mins until chicken is cooked through and the sauce thickens. 4. Serve with cooked rice (I love added currants or raisins too) and veggies. Macros (serves 4): 463 calories P 41g C 36.6g F 16.3g #butterchicken #healthyrecipes #mealprep"

14K likes, 78 comments - mirandabrady on June 16, 2024: "Healthy Butter Chicken 😍 this has got to be my favourite Indian fakeaway 🤌🏻 High protein, super creamy & perfect for meal prep!! Marinate: 600g chicken 1/2 cup Greek yogurt 1 tbs lemon juice 2 tsp garam masala 1 tsp each turmeric & cumin 1/4 tsp cayenne pepper 1 tbs fresh ginger 2 cloves garlic, minced Curry: 1 1/2 tbs light butter/oil (20g) 1 cup tomato passata / puree 1 cup light cooking cream 1 tbs stevia / sugar 1 tsp salt 150g uncooked rice Method: 1. Coat chicken in remaining marinate ingredients and refrigerate for an hour to overnight. 2. Melt the butter in a hot pan and add the marinated chicken. Cook for 3-5 mins. 3. Add tomato puree, cream, sweetener and salt. Simmer for 15-20 mins until chicken is cooked through and the sauce thickens. 4. Serve with cooked rice (I love added currants or raisins too) and veggies. Macros (serves 4): 463 calories P 41g C 36.6g F 16.3g #butterchicken #healthyrecipes #mealprep".