butter chicken recipe

If you need a magical family recipe that will make dinner disappear at your house, look no further than this delicious Slow Cooker Butter Chicken! Amazingly fast and easy to prepare and packed full of flavor!

Slow Cooker Butter Chicken

chicken breasts

sweet yellow onion (diced)

garlic

red curry paste

curry powder

salt

turmeric

ginger

coconut milk

tomato paste

butter

heavy cream (for later)

Basmati Rice

Add all ingredients except cream and rice into slow cooker and stir to combine

Cover and cook on high for 3-4 hours or low for 6-8

Stir in heavy cream and return cover to let it heat through while you make the rice

Cook rice according to package directions

Serve rice topped with chicken and with a side of naan if desired

Restaurant-quality butter chicken in under 30 minutes at home! Join the thousands who have made this very popular Butter Chicken Recipe that went viral. Super easy yet authentic Keto Indian Butter Chicken. An easy Instant Pot Keto Recipe that's family-friendly and ready in 30 minutes.

Instant Pot Butter Chicken

Canned Tomatoes

Garlic

Ginger

Turmeric

Cayenne Pepper

Smoked Paprika

Kosher Salt

Garam Masala

Cumin

Boneless Skinless Chicken Thighs

To finish

butter oil

Heavy Cream ((use full-fat coconut milk if dairy free))

cilantro

Place all ingredients into an Instant Pot in the order listed, EXCEPT for the butter, cream and 1 teaspoon of the garam masala, mixing the sauce well before you place the chicken on top of the sauce. If it's frozen, push it into the sauce a bit so it defrosts better

Close the cooker and set for 10 mins on high, and let it release pressure naturally for 10 minutes. After that, release all remaining pressure.&nbsp;

Open up the pot and remove the chicken carefully and set aside

Blend together all the ingredients, preferably using an immersion blender

Add the cut up butter, cream, cilantro, and garam masala and stir until well incorporated.

It's best to let the sauce cool just a little before adding the butter and the cream. Adding it into the boiling sauce will make your sauce very thin. If that happens, just put it in the fridge for a little and let it thicken up. It should be thick enough to coat the back of a spoon

Take out half the sauce and freeze for later or store in the fridge for 2-3 days

Add the chicken back in and heat through. Break it up into smaller pieces if you need but don't shred it.

Serve over rice, or zucchini noodles

Instant Pot instructions

Use leftover cooked chicken and mix in with the gently heated sauce, let it simmer for a few for the flavors to meld together and there you go. Add some fresh cilantro on top.

You could also use this for Paneer Makhani. Defrost a cup of peas and 1 cup of paneer and mix gently into the heated sauce and let it simmer for a few for the flavors to meld together and there you go.

Using leftover sauce

https://embed.mediavine.com/videos/e0xia1dvdho8fxen7fjd

Make restaurant-quality butter chicken at home in under 30 minutes! Join the thousands who have made this very popular Instant Pot Butter Chicken Recipe--which also happens to be a great keto chicken recipe.

Make this Glorious Indian Instant Pot Butter Chicken now! Creamy Hearty Butter Chicken burst with layers of flavors. You won't be able to stop slurping the glorious rich buttery sauce. Satisfyingly easy chicken dinner.

(1.5lb) skinless chicken thighs

(30 grams) ghee or unsalted butter

(26 grams) garlic cloves (, minced)

(250 grams) onion (, sliced)

(15 grams) ginger (, minced)

stock

½ cup (370 grams) plain yogurt

(24 grams) garam masala

(24 grams) sugar

(22 grams) paprika

(2 grams) ground turmeric

¼ teaspoon (2.5 grams) ground coriander

¼ teaspoon (2.5 grams) ground cumin

(45 milliliters) regular soy sauce

(83 milliliters) heavy cream

Salt

Brown Chicken Thighs: Heat up Instant Pot using Sauté More function. Wait until it says HOT (~8 mins). Pat dry the skinless chicken thighs, then season one side with some kosher salt. Add 2 tbsp (30g) ghee or unsalted butter. Then, brown 2 sides of the chicken thighs in Instant Pot for 3 minutes per side. Set aside the browned chicken thighs.

Saute Onions and Spices: Add sliced onions in Instant Pot, and saute for 4 minutes. Add minced ginger, garlic, 2 tbsp (24g) garam masala, 2 tbsp (24g) sugar, 3 tbsp (22g) paprika, 1 tsp (2g) ground turmeric, 1 ¼ tsp (2.5g) ground coriander, and 1 ¼ tsp (2.5g) ground cumin. Then, saute for another minute.

Deglaze Instant Pot: Pour in ½ cup (125ml) unsalted chicken stock, then completely deglaze the bottom of the pot. Turn off the heat briefly.*Pro Tip - Burn Error: If your Instant Pot is more sensitive to the &quot;BURN&quot; notice, use 1 cup (250ml) unsalted chicken stock instead.

Pressure Cook Butter Chicken: Add 3 tbsp (45ml) regular soy sauce, browned chicken thighs (&amp; the meat juice!), then add freshly squeezed lemon juice from half a lemon (20ml) in Instant Pot. Layer 1 cup (225g) tomato paste on top and do not mix!&nbsp;Pressure Cook at High Pressure for 6 minutes*, then 10 minutes Natural Release.&nbsp;*Pressure Cooking Time Chart:-Chicken Breasts:&nbsp;High Pressure&nbsp;5 mins-Boneless Chicken Thighs:&nbsp;High Pressure&nbsp;5 mins-Chicken Drumsticks:&nbsp;High Pressure&nbsp;7 mins-Chicken Cubes:&nbsp;High Pressure&nbsp;2 minsRemove the lid carefully and give it a few gentle stirs so the tomato paste infuses into the sauce.

Make Butter Chicken Sauce: Set aside the chicken thighs in a serving bowl. Mix in 1 ½ cup (370g) plain yogurt and ⅓ cup (83ml) heavy cream. For smoother butter chicken sauce, blend sauce with an immersion blender. Taste and adjust the seasoning with more salt, sugar, lemon juice, and yogurt. For Reference: we added 3 pinches of salt + a tablespoon lemon juice.

Serve: Add chicken thighs back in Instant Pot, then give them a quick mix. Garnish with cilantro. Serve with your favorite side dishes. Enjoy every bite of this Glorious Butter Chicken!~ :)

Delicious restaurant-style butter chicken made right at home with simple ingredients. This recipe is exactly how they make butter chicken in restaurants -- and i've had people tell me it's actually better! Trust me when I say it's finger lickin' good!

Finger Lickin' Butter Chicken (Murgh Makhani)

chicken

tandoori masala (see notes)

yogurt

ghee (clarified butter) (see note)

onion,

(14.5 ounce) can crushed tomatoes

chili powder (see notes)

coriander powder

cumin powder

heavy whipping cream

garam masala

¼ teaspoon dried fenugreek leaves (crushed between fingers)

In a medium bowl, combine the tandoori masala,...

In a medium bowl, combine the tandoori masala, ginger, garlic, and yogurt. Whisk until smooth, adjust seasonings to preference. Add the chicken and allow to marinate for at least 20 minutes and ideally for 12-24 hours, covered in the refrigerator.

Heat the ghee in a dutch oven or...

Heat the ghee in a dutch oven or heavy bottom pot over medium heat. Add the onions and sauté until they turn translucent and start to sweat, about 5-7 minutes, don't allow the onions to brown. Add ginger and garlic paste and let cook for 30 seconds, stirring so it doesn't burn. Add the can of crushed tomatoes along with the chili powder, coriander powder, and cumin powder and continue to cook for 5 minutes, if the mixture starts bubbling rapidly, add about ¼ cup of water and continue to cook.

Remove from heat, add the mixture to a...

Remove from heat, add the mixture to a blender and blend until smooth, you may need to add a couple water to help it blend (up to ¼ cup).  Depending on how powerful your blender is, you may want to blend the mixture in two batches. Remember to hold the lid of the blender down with a kitchen towel when blending, to avoid accidents.

MAKE AHEAD OPTION: At this point you can...

MAKE AHEAD OPTION: At this point you can cool and refrigerate the sauce for 24-48 hours (or freeze it for up to 3 months), it will help blend the flavors even more, just remember to bring the sauce back to room temperature (use the microwave) before proceeding with the recipe OR you can continue on with the recipe immediately.

Heat the remaining tablespoon of oil in the...

Heat the remaining tablespoon of oil in the dutch oven over medium heat. Add the marinated chicken (discard any excess marinade) and cook for about 5-6 minutes, stirring as required to brown all sides. Add the butter chicken sauce to the pot and heat everything through. Once it starts to bubble, add the cream and garam masala. When the sauce regains a simmer, add the crushed fenugreek leaves. Serve over basmati rice or with naan.

This Easy Dairy-Free Butter Chicken is the perfect Indian-style easy weeknight meal with no dairy! Healthy ingredients &amp; better than take-out!

Easy Dairy-Free Butter Chicken

olive oil

onion

garlic (finely minced)

cumin

chili powder

red pepper flakes

cinnamon

lime juice

carrot (diced)

red bell pepper (diced)

black pepper

tomato sauce

cilantro, rice and naan bread

Heat a large heavy-bottom skillet over medium-high heat and add the olive oil.

Once the skillet is heated add the onion and garlic. Saute for a moment, until fragrant.

Add the ginger, turmeric, garam masala, cumin, chili powder, red pepper flakes, cinnamon and lime juice. Stir everything around to toast the spices.

Add the carrots and red pepper, and saute until the vegetables are slightly soft.

Season the chicken pieces with salt and pepper and add them to the skillet with the veggies, stirring everything together well as the chicken begins to cook.

Add the tomato sauce and coconut milk and stir well to combine.

Reduce the heat to medium and cover the skillet, letting the chicken cook for about 15 minutes, or until the chicken is cooked through completely. Remove the lid and cook for an additional 5 minutes or so, reducing the sauce slightly.

Serve over cooked rice with some fresh cilantro, and naan bread (optional).

https://content.jwplatform.com/videos/5sqkCNU0.mp4

This Easy Dairy-Free Butter Chicken is the perfect Indian-style easy weeknight meal that’s made with healthy, whole-food ingredients – and no dairy! Serve it with rice and naan bread for an easy meal that’s better than take-out.

Make flavorful dairy-free butter chicken easily with this recipe! It&#39;s packed with robust flavors, completely gluten-free, and perfect for a delicious cozy meal!

Dairy-Free Butter Chicken Recipe

Ginger,

Garlic Cloves

tbsp Olive Oil

Sea Salt

tsp Ground Turmeric

tsp Ground Cumin

tsp Ground Coriander

tsp Chile Powder (Kashmiri Chili Powder)

lbs Chicken Breast

tbsp Ginger Paste

Lemon,

Large Onion, Chopped

(28 ounces) Can Crushed Tomatoes

Cherry Tomatoes (optional)

Raw Cashews

Water

Garlic Cloves, minced

tbsp Green Chiles, chopped (optional)

Canned Coconut Cream

tbsp Vegan Butter

tbsp White Vinegar

tbsp Ginger-Garlic Paste

tsp Chile Powder (Kashmiri Chile Powder works best)

tsp Ground Coriander, divided

tsp Ground Masala, divided

tbsp Coconut Sugar (or cane sugar)

tbsp Dried Fenugreek Leaves (optional)

Salt and Pepper,

Fresh Cilantro, chopped

Cream

Start by making the garlic-ginger paste. Combine the ingredients for the paste in a blender or food processor and blend until smooth.

MAKE THE GARLIC-GINGER PASTE

Cut the chicken into cubes and place them in a bowl.

Add the marinade ingredients. Mix well and let marinade for at least 20 minutes.

In a large skillet or cast iron over medium heat, add 1 tbsp of cooking oil. Cook the chicken for about 5-6 minutes, or until all pieces are golden brown. Place the chicken in a clean bowl and set it aside.

MARINATE THE CHICKEN

In the same pan, add cooking oil and chopped onions. Cook the onions for 2-3 minutes, or until translucent.

Add the tomatoes, raw cashews, minced garlic, green chilies, and diced tomatoes. Mix well

Then, add the water, vinegar, ginger-garlic paste, chili powder, turmeric, cumin, sugar, and half of the garam masala and ground coriander. Mix well and let the mixture simmer over medium-low heat for 20 minutes.

After at least 20 minutes, the cashews and tomatoes should have softened. Carefully add the mixture to a heat-safe high-powdered blender and blend until smooth (or use an immersion blender).

Pour the sauce back into the skillet. Add the cooked chicken, butter, coconut cream, remaining garam masala, and ground coriander to the skillet. Mix well and simmer over medium-low heat for 5-7 minutes. Mix in fenugreek leaves, optional.

Stir and taste, adjust the flavor as needed.  Add more garam masala and ground coriander, as desired.

Garnish with chopped cilantro and coconut cream. Enjoy!

PREPARE THE SAUCE

This Butter Chicken Recipe is so easy and so delicious. It&#x27;s the perfect weeknight meal. Better than take out, you&#x27;ll love making this Indian Butter Chicken at home!

Butter Chicken Recipe

extra virgin olive oil

yellow onion (diced small)

unsalted butter

garam masala (read about garam masala here)

lemon juice

half and half (read about half and half here)

In a large skillet, heat extra virgin olive oil. &nbsp;Add diced onions and stir regularly, cooking until the onions are translucent - about four minutes.

Add the butter and allow it to melt completely. &nbsp;Then stir in the ginger and garlic, cooking for about 30 seconds to a minute or until fragrant. Be careful not to burn it.

Add the chicken and cook, stirring often until the chicken is no longer pink on the outside, about 2 minutes. No need to cook it all the way through as it will continue cooking as you add the rest of the ingredients and simmer the recipe.

Now stir in the garam masala, chili powder, salt and black pepper.  Then pour in the tomato sauce, tomato paste, lemon juice, yogurt and half and half.  Stir to combine fully.  Bring to a simmer and cook for about 10 minutes to allow the sauce to reduce.

The sauce will reduce but still be quite saucy. Serve with rice and naan.

https://www.youtube.com/watch?v=_PgoTq2yph4

My kids LOVE this Butter Chicken Recipe! It's an easy 30 minute meal that I think your family will love too.

Ingredients
1 tablespoon extra virgin olive oil
1 yellow onion diced small
1/4 cup unsalted butter
1 tablespoon grated fresh ginger
2 cloves garlic
1 pound Gold'n Plump Boneless Skinless Chicken Breast Fillets diced into bit sized pieces
1 tablespoon garam masala
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
8 ounces tomato sauce
2 tablespoons tomato paste
2 teaspoons lemon juice
1/4 cup plain yogurt
1 cup half and half

Instructions
In a large skillet, heat extra virgin olive oil.  Add diced onions and stir regularly, cooking until the onions are translucent - about four minutes.
Add the butter and allow it to melt completely.  Then stir in the ginger and garlic, cooking for about 30 seconds to a minute or until fragrant. Be careful not to burn it.
Add the chicken and cook, stirring often until the chicken is cooked through - about five minutes.
Now stir in the garam masala, chili powder, salt and black pepper.  Then pour in the tomato sauce, tomato paste, lemon juice, yogurt and half and half.  Stir to combine fully.  Bring to a simmer and cook for about 10 minutes to allow the sauce to reduce.
The sauce will reduce but still be quite saucy. Serve with rice and naan.

Butter Chicken

Chicken is delectable white meat and is one of the most common types of poultry in the world. Chicken meat is most preferred throughout different cuisines around the world. It provides essential vitamins mainly from the B complex including Niacin or vitamin B3, which is essential for the metabolism of fats in the body. It is lean meat with rich nutritional value, it is a great supply of protein which is important for sustaining our muscles. Chicken meat is largely used across most continents and is used to make a variety of dishes. One such dish is Butter Chicken Recipe or Murgh Makhani, which has become an inseparable part of Indian cuisine. It is one of the popular chicken curries that you can easily find around the world. Its popularity can also be understood by the fact that today several variations of this dish have come into existence. This is a mouth-watering delicacy that has a long history. Originating in Delhi, this is by far one of the most popular chicken dishes eaten in restaurants and is the first dish that comes to your mind when eating out. Chicken butter masala with a little sweet and mildly spicy flavour, this non-vegetarian recipe was traditionally made with leftover tandoori chicken which was marinated with yoghurt and a melange of spices and then cooked in a gravy of tomatoes and, cream and loads of butter. It is one of those dishes which were discovered by accident, however, it has remained at the top of its game since all these years. Now, you might be wondering what it takes to make this unique variety of chicken? You will be surprised to know that butter chicken gravy is prepared using all the authentic Indian spices such as coriander seeds, cumin seeds, ginger-garlic paste, and last but not the least garam masala, which has become an epitome of Punjabi cuisine. The spices that go into this famous dish may vary from place to place, and which might result into more dense flavours. First, the chicken is cooked in tandoor using these spices and afterwards, it is simmered in a creamy and buttery tomato gravy, which provides this dish with a very distinctive flavour. If you are not getting the true flavour of Butter Chicken Recipe, this might be because of the buttery-tomato sauce or gravy in which you are cooking the tandoori chicken. The trick to preparing a mouth-watering gravy is to saute to cook the tomato paste for 15-20 minutes, before adding tandoori chicken to it. This mouth-watering chicken butter masala delicacy goes well with naan or kulcha, and you can also pair it with basmati rice as well. You can enjoy this lip-smacking butter chicken recipe on occasions such as kitty party, potluck, and even buffet. So, don’t wait any longer and try this delicious butter chicken ki recipe with step by step at home and enjoy with your loved ones!

Butter Chicken Recipe - How to make Butter Chicken at Home | Easy Homemade Butter Chicken Recipe

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