indian chicken

If you&#039;ve never had Butter Chicken, you&#039;re in for a treat! This classic Indian dish takes chicken thighs and simmers them in a creamy tomato sauce packed with spices until the chicken is irresistibly tender. Serve over steamed jasmine rice and serve with warm naan bread! 

Butter Chicken

1 and 1/2 pounds boneless skinless chicken thighs

plain whole-milk yogurt (greek is fine)

garlic cloves,

tsp kosher salt, divided

olive oil

tomatoes

lemon (juiced)

tsp coriander

tsp ground tumeric

tsp feungeek

brown sugar

heavy cream

Add chicken to a large plastic baggie. Add in yogurt, 2 tsp garam masala, 1/2 tsp cumin, tumeric, 3 garlic cloves, 2 tsp grated ginger, and 1 teaspoon salt. Zip the bag shut and massage marinade into the chicken. Marinate for at least three hours, but no longer than 12.

Once the chicken marinates. Heat a large non-stick or cast-iron skillet to a medium-high heat. Add 2 tablespoons of olive oil. Once the oil is hot, sear the chicken. (Make sure there isn&#039;t a lot of excess marinade on the chicken.) Sear for 3-4 minutes until brown and crusty, flip over and do the same on the other side. The chicken should release easily from the pan when it&#039;s ready to turn. If needed, sear chicken in batches, you don&#039;t want to overcrowd the pan.

Once the chicken is brown, remove from the pan. Turn the heat down to medium and add remaining olive oil, onions and garlic. Saute for 2-3 minutes until slightly softened. Stir in tomato sauce, remaining garam masala, remaining cumin, remaining salt, and tumeric, fungeek, coriander, lemon juice, and brown sugar. Bring to a boil and then reduce to a simmer. Add the chicken back to the pan and simmer until chicken is cooked through, about 4-5 minutes. *If you want a cream sauce, add the sauce to a blender before adding the chicken back in, blend until smooth, return to the pan and then simmer the chicken.

Stir in the cream. Simmer another 2-3 minutes. Serve over rice with naan.

Indian Butter Chicken with Basmati Rice is a delicious, Indian recipe featuring tender chicken in an Indian spiced creamy, tomato based sauce featuring the flavors of garam masala.

Indian Butter Chicken with Basmati Rice

olive or canola oil

onion (1/2 lb.), peeled and chopped

garlic,

ginger,

jalapeño,

garam masala

chili powder

cardamom

coriander

(6 oz.) tomato paste

chicken broth

half and half or heavy cream

bay leaves

chicken

black pepper

salt

(1/8 lb.) butter

Basmati Rice

Naan

Cilantro

Lime Wedges

Cook rice according to package instructions.

In a large cast iron pan, add 1...

In a large cast iron pan, add 1 tablespoon of oil and eat over medium heat.

Add the onion and sauce for 5 minutes....

Add the onion and sauce for 5 minutes. Then, add the garlic, ginger, and fresh jalapeño and sauce for another 5 minutes.

Stir in the garam masala, chili powder, cardamom,...

Stir in the garam masala, chili powder, cardamom, and coriander. Saute for an additional 2 minutes.

Scrape mixture into a blender or food processor;...

Scrape mixture into a blender or food processor; add tomato paste and chicken broth. Blend until very smooth. Set aside.

Pat the chicken dry. Mix chicken with salt...

Pat the chicken dry. Mix chicken with salt and pepper. Set pan over high heat (I usually use the same pan; add 1 tablespoon butter and the chicken.

Stir until chicken is no longer pink on...

Stir until chicken is no longer pink on the surface, about 3 minutes. Depending on the size of your pan, it may be best to cook the chicken in batches so that it does not over crowd. If using this method, transfer the cooked chicken to a plate or bowl before working on the next batch.

Add the sauce from the blender to the...

Add the sauce from the blender to the pan with all of the cooked chicken and the half and half or heavy cream.

Simmer over medium low heat, stirring often, until...

Simmer over medium low heat, stirring often, until chicken is tender and no longer pink in the center (cut to test), about 15 minutes minutes. Cut remaining 3 tablespoons butter into chunks and stir into sauce until melted.

Spoon chicken and sauce onto rice. Squeeze lime...

Spoon chicken and sauce onto rice. Squeeze lime juice over portions and garnish with cilantro. Serve with naan alongside.

Better than takeout, make easy Indian butter chicken in just 30 minutes, with a creamy tomato-based sauce, charred chicken, and incredible spice + flavour.

Indian Butter Chicken

+ 1/2 lb. boneless and skinless chicken thighs

yogurt

ginger, grated

chilli powder or red pepper powder

paprika

pepper

vegetable oil

unsalted butter

coriander seeds

cumin seeds

onion,

turmeric

garam masala (or more to taste)

(16 tomato puree

water

heavy cream (35%

fenugreek leaves

salt and pepper, to taste

cilantro or parsley, chopped (for garnish)

In a medium bowl, mix together the chicken with the marinade ingredients: yogurt, garlic, ginger, chilli powder and salt and pepper. Cover the bowl and allow chicken to marinate for 1-2 hours or overnight in the fridge.

Preheat the oven to 475 F. Cook the chicken for 10 minutes on the middle rack. Turn broiler on high and move the chicken to the top rack. Char the top for 2-3 minutes until the top of the chicken begins to brown or burn slightly. Remove chicken from oven.

In a large frying pan, heat oil over medium high heat. Add butter and allow it to melt. Add coriander and cumin and cook for about 30 seconds. Add onion, turmeric, garlic and ginger and cook until onion becomes translucent (2-3 minutes). Add garam masala, chilli powder and paprika, stir until coated and cook for about 40 seconds. Add tomato puree and water and bring the sauce to a simmer.

Pour the sauce into a blender and puree until smooth (If you prefer a chunkier sauce rather than smooth, then skip this step). Pour the sauce back into the pan and bring to a simmer. Add the partially cooked chicken. Turn the heat down to low, cover the pan with a lid and simmer for 20 minutes.

Stir in the cream and fenugreek leaves and season with salt and pepper. Simmer for 2-3 more minutes.

Serve with a side of Basmati rice and/or naan bread and sprinkle some chopped cilantro or parsley on top.

Easy slow cooker tandoori chicken recipe, homemade with simple ingredients. Tender whole chicken is marinated in yogurt, Indian herbs, spices and then steamed in the crockpot and finally, baked in the oven for a crispy top.

Slow Cooker Tandoori Chicken

Greek yogurt (Full fat)

tbsp Olive oil

Lemon juice

tbsp Red chili powder (Preferably Kashmiri red chili powder)

Salt (To taste)

Pepper (To taste)

tbsp Garam masala

Coriander powder

Turmeric powder

Cumin powder

Cinnamon powder

tbsp Ginger paste

Garlic paste

1/4-1/2 tsp Red food coloring (Optional)

In a large Ziploc bag (or bowl), add yogurt, olive oil, lemon juice, red chili powder, salt, pepper, garam masala, coriander powder, turmeric powder, cumin powder, cinnamon powder, ginger paste, garlic paste, red food coloring and mix until combined. Keep aside.

Prepare the chicken by patting it dry dry with paper towels. Then, use a sharp knife to make 2-3 small slits on the breast and leg portion so that the marinade can be absorbed deeper.

Place the chicken in the resealable plastic bag with marinade.

Massage the bag to fully coat the chicken in the tandoori yogurt marinade.

Refrigerate for 6 hours or overnight.

Place the marinated chicken in the crockpot, along with the marinade.

Optional: Some people like to roll up a few small balls of aluminum foil and place them on the bottom of the slow cooker before placing the whole chicken on top. The reason for this is that the foil balls serve as a rack for the chicken, so that the meat doesn’t cook in the juices that will accumulate at the bottom. I usually don&#039;t do this.

Tie the legs together with a piece of string.

Cover and cook on Low heat for 6-8 hours or on High heat for about 4 hours. Chicken is ready when an inserted thermometer in its thickest part gives a reading of 165 degrees F.

For crispy skin, transfer the chicken carefully to a baking tray and broil in the oven on high heat for 4-5 minutes or until top is brown and crispy.

Garnish with freshly chopped cilantro and enjoy.

This sweet and spicy Indian chicken is marinated in yogurt and spices and finished with a sweet and sticky maple syrup glaze. It's outrageously delicious and will easily become your go-to chicken dinner.

Sweet and Spicy Indian Chicken

chicken thighs

plain yogurt

red curry paste

curry powder

smoked paprika

lemon juice

coconut oil

maple syrup

juice of 1/2 a lemon

Combine the yogurt, all the spices including the...

Combine the yogurt, all the spices including the curry and chili paste and the lemon juice in a small bowl and mix together with a spoon.

Place the chicken in a large baking dish...

Place the chicken in a large baking dish and coat in the yogurt mixture. You can let the chicken marinate like this for up to 8 hours if you'd like or you can cook it right away.

Heat a large skillet over medium-high.

Add the coconut oil. Once melted and hot,...

Add the coconut oil. Once melted and hot, add the chicken to the skillet.

Cook 5-7 minutes on one side until golden...

Cook 5-7 minutes on one side until golden brown then flip and cook another 3 minutes on the other side until the chicken is cooked through.

Whisk the maple syrup and lemon juice for...

Whisk the maple syrup and lemon juice for the glaze together in a small bowl and add to the skillet with the chicken.

Cook down 1-2 minutes until bubbly and starting...

Cook down 1-2 minutes until bubbly and starting to reduce. Flip the chicken a few times in the glaze to coat. Turn off the heat and serve.

Garnish with fresh cilantro and serve with a...

Garnish with fresh cilantro and serve with a yogurt, cilantro, lemon juice mixture if desired.

Chai Time:  Butter Chicken

chicken breasts, about 1.5 lb.

½ t ginger-garlic paste

turmeric powder

½ t Spicewalla kashmiri chili powder

½ t coarse kosher salt

t oil

onion

green chilli (Serrano

green bell pepper,

½ tsp ginger-garlic paste

½ tsp Spicewalla kashmiri chili powder for mild, 1

¼ tsp

coriander powder

½ tsp Spicewalla cumin powder

¼ cup canned crushed tomato (not diced tomatoes or tomato puree)

Tbsp jaggery, shaved

½ tsp Spicewalla garam masala

¾ tsp Spicewalla kasuri methi

cup heavy cream

Tbsp unsalted butter,

Make Sauce

Heat a large, heavy bottomed pot on high heat. Add the oil.

When oil is very hot, almost smoking, add the cumin seeds. Let them sputter until they darken a bit in color. Drop one seed in to check the temperature of the oil. If it doesn’t wiggle and start darkening in color, the oil isn’t hot enough.Add the diced onion and chopped green chili. Add a pinch of salt, this will help to pull the water out of the onion so they cook and brown faster.

Cook the onion and green chili on medium-high heat for 10 minutes, stirring very often to prevent them from sticking. 

Add the chopped bell pepper and continue cooking on medium-high heat until the onions are completely brown. This is the most important step in building deep flavor, do not rush it. The onions are cooked when they are about 1/5th of the original volume and are golden brown. Not sure? Keep going!

Add the ginger-garlic paste, mix in well, and cook for a minute.

Turn the heat to medium and add the kashmiri chili powder, coriander, and cumin. Mix in well.Add the crushed tomato, hot water and salt. Mix in well.

Cover and cook on medium heat, stirring every 4-5 minutes, for 30 minutes. Be careful, the crushed tomato has a tendency to blast out of the pot like molten lava as it cooks and thickens. Keep the lid on and lower the heat while you mix it to avoid burning yourself.

Remove the pot from the heat and, with an immersion blender, carefully blend the sauce until completely smooth. No immersion blender? Let the sauce cool a bit, puree it in a standard blender, and pour it back into the pot. 

Add the jaggery, garam masala, kasturi methi, heavy cream, and butter. 

Put the pot back on medium heat, cover, and let it simmer.

Cook Chicken

Heat a large non-stick skillet on high heat. 

Add a little oil and, once hot, carefully add just enough chicken to fill the pan without piling any of the chicken on top of itself.

Cook CHicken

Let the chicken sear for 2-3 minutes, then mix the chicken and continue to saute for another 2 minutes or until cooked.

Add the chicken into the simmering sauce and repeat until all chicken is cooked.

Add the chicken into the simmering sauce and repeat until all chicken in cooked.

Taste for salt and sweetness.Garnish with a few picked cilantro leaves or lightly-toasted cashew halves and serve piping hot with basmati rice or naan

Top 6 indian chicken recipes from across the web

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Butter Chicken

Indian Butter Chicken with Basmati ...

Indian Butter Chicken

Slow Cooker Tandoori Chicken

Sweet and Spicy Indian Chicken

Chai Time: Butter Chicken

Top 6 indian chicken recipes from across the web

The most viewed indian chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Butter Chicken

Indian Butter Chicken with Basmati ...

Indian Butter Chicken

Slow Cooker Tandoori Chicken

Sweet and Spicy Indian Chicken

Chai Time: Butter Chicken

The most viewed indian chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine