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Butter Chicken Recipes As Main Dish

Nabiilah is an author who loves writing fantasy / teen fiction novels like The Other Side of Paradise and The Infinity Coven Trilogy

butter-chicken-recipes-as-main-dish

Butter Chicken Recipe

Ingredients:

Gluten free

Meat
600 g: Chicken breast

Canned goods
1 cup: Tomato puree

Condiments
1 1/3 tbsp: Ginger garlic spread
2 tbsp: Honey

Baking & spices
2 tsp: Garam masala
2 tsp: Kashmiri chili powder
2 tbsp: Kasuri methi
1 tsp: Salt
1: Salt
1 3/4 tsp: Turmeric, powder

Nuts & seeds
1/2 cup: Cashews, raw

Dairy
75 g: Butter
1 tbsp: Cream
1 tbsp: Ghee or melted butter
1/3 cup: Yogurt

Instructions:

  • Start by marinating the chicken - lightly score the chicken pieces and mix together the chicken with all the ingredients for the marinade. Keep the chicken pieces into a bowl, cover with cling film and transfer to the fridge.
  • Let the marinated chicken sit for 30-40 minutes in the fridge, or if possible, overnight.
  • Skewer the chicken on barbeue skewers and grill them either on the barbeque or stovetop or in the oven in grill mode. Turn the pieces over halfway through, to cook them evenly. Prepare the cashew paste – in a blender, blend together the pre-soaked cashews with a little water to form a smooth paste. Keep aside for later.
  • In a heavy bottom pot on the stovetop, Heat some butter. Once the butter melts, add ginger and garlic paste followed by turmeric and red chili powder. Saute briefly, and add the tomato paste.
  • Add any leftover marinade from the chicken pieces, followed by the kasuri methi leaves, and then the garam masala powder. Add in the cashew paste and honey and turn off the heat. Blend together all the ingredients using a stick blender, forming a smooth sauce.
  • Add salt to season and let the sauce simmer for 3-4 minutes. Then add the grilled chicken pieces and mix into the sauce. Add a tablespoon of cream and simmer the butter chicken for 5-6 minutes. Serve immediately.
butter-chicken-recipes-as-main-dish

Traditional Butter Chicken Recipe

Ingredients:

Produce
1 1/2 tsp: Chili pepper, powder
1 tsp: Coriander, powder
2 tsp: Garlic
2 tsp: Ginger
1 1/2 cup: Red onions
4 cups: Tomatoes

Baking & spices
1 tsp: Garam masala
1/4 cup: Kasoori methi
1/2 tsp: Salt
1: Salt
1/2 tsp: Turmeric, powder

Oils & vinegars
2 tbsp: Oil, hot

Nuts & seeds
1/2 tsp: Cumin, roasted

Dairy
7 tbsp: Butter, regular salted
1/4 cup: Cream
1/2 cup: Yogurt

Liquids
1 cup: Water

Other
300 g: Rams or 2 thick chicken breasts

Instructions:

  • In a bowl mix together all ingredients listed under marinade and add chicken breasts. Make sure the chicken is fully covered in the marinade. Cover with cling wrap and transfer to the fridge for 50-60 minutes.
  • To a pan or wok, add 3 tbsp of butter and let melt on medium low flame. Add thinly sliced onions, ginger and garlic. Stir on medium low flame until the onions are nicely caramelised and lightly browned. As they get nicely browned, add chopped tomatoes, salt and chilli powder. Mix well, cover and cook on medium low flame for 5-7 minutes.
  • Take off the lid, add 2/3 cup water, deglaze the plan and mix well. Press down the tomato pieces with the back of the wooden spoon. Add coriander powder and garam masala. Cover and cook for 2-3 minutes on medium low flame. Take off the lid and continue cooking once the onion tomato mixture starts getting thicker and leaves oil from the corners.
  • Pre-heat the oven to 220 degree celsius for about 10 minutes. Brush melted butter (1/2 tbsp) on a baking sheet lined with aluminium/ foil sheet. Place the marinated chicken breasts and spread all of the marinade on the chicken pieces. Transfer to oven and cook for 25 minutes.
  • Blend the cooled down onion-tomato gravy mix. Add back to the pan, add remaining water and simmer/ let cook for 2-3 minutes on medium flame. Add cream and serve hot.
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Easy Butter Chicken Recipe

Ingredients:

Gluten free

Meat
1 1/2 lb: Chicken thigh, fillets

Produce
1: Coriander/cilantro
2 cloves: Garlic
1 tbsp: Ginger
1 cup: Tomato passata

Condiments
1 tbsp: Lemon juice

Pasta & grains
1: Basmati rice
1: White rice

Baking & spices
1/2 tsp: Chilli powder or cayenne pepper
2 tsp: Garam masala
1 1/4 tsp: Salt
1 tbsp: Sugar
1 tsp: Tumeric, powder

Nuts & seeds
1 tsp: Cumin, ground

Dairy
2 tbsp: Ghee or butter
1 cup: Thickened cream, heavy
1/2 cup: Yoghurt, plain full fat

Instructions:

  • Combine the marinade ingredients with the chicken in a bowl. Cover and refrigerate overnight, or up to 24 hours (minimum 3 hrs).
  • Heat the ghee (butter or oil) over high heat in a large fry pan. Take the chicken out of the Marinade but do not wipe or shake off the marinade from the chicken.
  • Place chicken in the fry pan and cook for around 3 minutes, or until the chicken is white all over.
  • Add the tomato passata, cream, sugar and salt. Also add any remaining marinade left in the bowl. Turn down to low and simmer for 20 minutes. Serve with cilantro.

Classic Butter Chicken Recipe

Ingredients:

Gluten free

Meat
1 kg: Chicken thighs, skinless and boneless

Produce
1/2 tsp: Chilli, Red Powder
1 tbsp: Coriander, Powder
6: Garlic cloves
1 tbsp: Kashmiri chilli, Powder
5: Kashmiri red chillies
1: Onion
7: Tomatoes (approx 500 grams

Refrigerated
1/2 cup: Hung curd

Condiments
1 1/2 tbsp: Ginger garlic paste
2 tbsp: Ketchup

Baking & spices
2: Cardamom pods, Green
1 inch: Cinnamon
3: Cloves
1 tsp: Garam masala, Powder
1 tbsp: Kasuri methi
1 1/2 tsp: Salt
1/2 tsp: Turmeric

Oils & vinegars
2 tbsp: Vegetable oil

Nuts & seeds
1/4 cup: Cashew nuts

Dairy
1 tbsp: Butter
3 tbsp: Cream, Fresh

Instructions:

  • Start by mixing all the ingredients under marinade and adding the chicken to it. Mix well, cover and set aside for 15-30 minutes while you make the gravy.
  • For the gravy, heat 1 tablespoon oil and 1 tablespoon butter in a skillet or pan. Add cinnamon, cardamom, cloves, whole red chilies and garlic. Saute for a minute or so till fragrant. Add onions and saute on high heat for 2-3 minutes till pink and translucent. Add tomatoes and cashew nuts. Mix once, reduce the flame to a simmer and cover and cook for 10-15 minutes till the tomatoes start breaking down and becoming pulpy.
  • Switch off the flame. Cool completely and transfer to a blender or liquidiser, and blend till smooth.
  • In another pan, heat a tablespoon of oil. Add the chicken pieces and sear them on each side for 2-3 minutes on high heat, till theres a char on them. Remove them from the pan and set aside. Transfer the puree back to the pan, add chilli powder, ketchup, salt and ¼ cup water. Bring this to a boil. Reduce the flame to low, and cover and cook for 15-20 minutes.
  • Add the chicken pieces and simmer for 10 minutes. Stir in the kasuri methi and fresh cream. To smoke the chicken, place a small steel bowl in the middle of the butter chicken while it's still in the pan. Heat a piece of charcoal or lump coal on an open flame till red hot and then place it in the bowl. Pour a teaspoon of oil or ghee over it, and as soon as it starts smoking, cover the pan with a lid. Smoke for 3-4 minutes. Remove the bowl and serve with naan or rice.

Butter Chicken Recipe

Ingredients:

Gluten free

Meat
3: Blades of javitri
700 g: Chicken

Produce
1 1/4 tsp: Chili pepper, red powder
2: Chillies, green
1 tbsp: Cilantro, leaves
1 inch: Ginger

Canned goods
1 cup: Tomato puree

Condiments
1 tbsp: Ginger garlic paste
1 tbsp: Lemon juice
1 tsp: Sugar/honey

Baking & spices
1 tsp: Garam masala
1 tbsp: Kasuri methi
1/2 tsp: Salt
1: Salt
1: Spices, Whole

Oils & vinegars
2 tbsp: Vegetable oil

Nuts & seeds
7: Cashew nuts/almonds
1/4 tsp: Cumin, roasted powder

Dairy
4 tbsp: Butter
1/4 cup: Heavy cream/fresh malai
1/4 cup: Hung curd/greek yogurt

Instructions:

  • Add chicken pieces in a large bowl. Pat dry with a napkin so that the marinade sticks to it. Add all the ingredients listed under for the chicken marinade.
  • Mix well and let it marinate for about 2-3 hours or overnight.
  • Thread chicken pieces onto skewers.
  • Place on a baking sheet lined with aluminum foil. Grill for about 20 minutes, turning sides once or until the chicken is cooked through. Broil for an additional 3-4 minutes to get that charred look.
  • Heat 3 tablespoons butter plus oil in a heavy bottomed pan/ kadai, add whole spices. When the spices become fragrant add ginger garlic green chilli paste. Sauté until fragrant.
  • Add tomato purée, mix well with the seasoned butter, cover and let it cook on medium heat until it leaves fat. Stir in between to prevent any sticking at the bottom of the pan. This will take about 3-5 minutes. Now add salt to season, sugar to balance out the tartness of the tomatoes, kasuri methi, red chilli powder, roasted cumin powder and garam masala. Sauté it on medium heat for another minute.
  • Add cashew nut paste, sauté it on medium heat another 1-2 minutes until it leaves fat at the sides of the wok. Add water and let it simmer. Add grilled chicken pieces, mix well and let it simmer covered for another 10 minutes. Add cream and serve immediately.
butter-chicken-recipes-as-main-dish

Butter Chicken Recipe With Cinnamon

Ingredients:

Meat
500 g: Chicken, boneless

Produce
1: Bay leaf
1: Chilli, green
8: Garlic cloves
1 piece: Ginger, fresh
1/2 tbsp: Ginger
1/2 tsp: Kashmiri chilli
1 1/2 tsp: Kashmiri chilli, powder
50 g: Onions
500 g: Tomatoes

Refrigerated
1 cup: Hung curd * see note

Condiments
1 tbsp: Ginger & garlic paste
3 tbsp: Lime juice

Baking & spices
1: Cardamom, black
3: Cardamoms, green
3: Cloves
1 tsp: Fenugreek, dry
1: Salt
1 tsp: Sugar

Oils & vinegars
4 tbsp: Mustard oil

Nuts & seeds
12: Cashew nuts

Dairy
2 tbsp: Butter
2 tsp: Cream, fresh

Liquids
2 cups: Water

Other
null: 1 " stick of cinnamon or cassia bark

Instructions:

  • Wash the chicken and cut it into large, equal sized strips or chunks. Pat dry and transfer to a bowl.
  • Heat oil in a grill pan or a regular frying pan till it is smoking hot and fry the marinated chicken in batches.
  • Let the pieces cook on one side for about 1-1/2 to 2 minutes before flipping them over and cooking for another 1-1/2 minutes or so. Remove on a plate lined with an absorbent kitchen tissue. Once all the chicken has been fried and the pieces have cooled down a bit, shred them into smaller pieces.
  • Heat the butter and some oil in a heavy based kadai/wok. Add the minced ginger & slit green chilli and fry on a low heat for half a minute. Then add the pureed gravy (curry base) and cook on a medium-low heat for 10-15 minutes.
  • Crush the dried fenugreek leaves (kasuri methi) between your palms and add it. Add the sugar too. Add the shredded chicken and let the curry simmer. Check taste and add salt as required. Finish with some fresh cream.

Simple Butter Chicken Recipe

Ingredients:

Gluten free

Meat
1 lb: Chicken breasts or thighs

Produce
1 tsp: Coriander, ground
6 cloves: Garlic
3 tbsp: Ginger
1 28 ounce can: Tomatoes
2: Yellow onions

Condiments
2 tbsp: Almond butter

Baking & spices
1 tsp: Chili powder
2 tbsp: Coconut sugar
1: From 4 cardamom pods, Seeds
1 tbsp: Garam masala
1: Sea salt
1 tsp: Turmeric, ground

Oils & vinegars
2 tbsp: Butter or cooking oil

Nuts & seeds
1 tsp: Cumin, ground

Dairy
1/4 cup: Whipping cream

Liquids
1 cup: Water

Instructions:

  • Heat the oil in a large-sized frying pan over medium-high heat. Add the onion, ginger, and garlic and cook for about 8 minutes, until well-browned, reducing the heat if necessary. While the onion cooks, place the spices in a small bowl.
  • Add the spices to the pan and cook for 1 minute to remove their raw flavor. Pour the can of tomatoes into the pan and scrape the bottom to remove any bits that are stuck to the pan. Transfer to a blender and blend on high until smooth. Return the sauce to the pan.
  • Add the chicken and water and bring the sauce to a simmer. Reduce the heat to medium-low, cover the pan, and let the chicken cook through, about 10 minutes.
  • Stir in the cream, yogurt, or coconut milk, the almond butter, and the coconut sugar. Season to taste with sea salt.

Origin of Butter Chicken

Butter chicken originated in Delhi, the capital territory of India, sometime during the 1950s. During this time, a man named Kundan Lal Gurjal operated a restaurant in the city, called Moti Mahal. Kundan had settled here and started his business after fleeing from political upheaval in another region of India.

Indian Butter chicken is flavorful and spiced, but not spicy. If you hate curry, you're probably responding to ready-made curry powder. This doesn't use curry powder. If you are unusually sensitive to cinnamon taste, this may taste very cinnamony to you if your garam masala has too much.

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