Best Butter Chicken Curry Recipes

PEANUT BUTTER CHICKEN CURRY

Steps:

• Put the chicken, chopped garlic, a third of the lemongrass and half the ginger, spices and lime juice in a large bowl. Toss, then cover and leave for 30 mins, or chill for up to 24 hrs. Blitz the whole garlic, the rest of the lemongrass and ginger, remaining spices, chopped chilli, onion and a large splash of water to in a food processor. Set aside.
• Heat the oil in a pan and brown the chicken all over. Set aside on a plate. Cook the paste for 8-10 mins until it splits. Stir in the peanut butter and kecap manis. When thickened, add the coconut milk and half a can of water, bring to a simmer, season, then add the chicken with its juices. Continue to simmer for 40 mins, stirring often. Turn off the heat, add the rest of the lime juice and season. Leave to rest for 10 mins. Scatter over the sliced chilli, spring onions, fresh coriander and peanuts to serve.

CURRY CHICKEN & PEANUT BUTTER SAUCE

Steps:

• Remove skin from chicken. Brown chicken in olive oil in a large skillet on medium heat, then remove & set aside. Add onion & garlic to skillet adding curry powder & red pepper flakes & lightly saute' until onion begins to soften. Add flour & stir constantly for 3 - 4 minutes to make a light roux. Lower heat to medium low (about 2 on the dial), then add chicken broth, stirring thoroughly to remove lumps (can use a wisk). Add chicken back to skillet, & cover. Cook for appx. 30 minutes, stirring occassionally & flipping chicken, until chicken is nearly done. Add peanut butter. Mix together & cook for another 10 minutes on low - med. low, stirring occasionally, until chicken is cooked through (no red juices when pierced). Serve over Egg Noodles.
• Notes:.
• Can debone chicken after it's cooked & add back to sauce before serving.
• If the sauce gets too thick during cooking, add a little more chicken stock or broth.
• (No measurements were used in the making of this dish so I had to approximate how much I used. Add all to your own tastes.).

BUTTER CHICKEN CURRY

Steps:

• Grind together the cinnamon, cardamoms, cloves, chillies and peppercorns.
• Mix the spices into the yogurt, add the juice of the lemon blend well.
• Marinate the chicken in this mix for about two hours.
• Crush the garlic and ginger to a pulp with the salt, this can be done with the blade of a knife.
• Heat the oil in a pan or wok and fry the ginger and garlic pulp for 1 minute. Add the chicken and spices and cook for ten minutes.
• Add then tomato puree and tinned tomatoes, and butter, bring to the boil reduce the heat and simmer till the chicken is cooked.
• Stir in the cream and simmer for a further 5 minutes.
• Serve with boiled rice and curried pineapple.
• Superb.

ULTIMATE CHICKEN WINGS WITH CURRY-LIME BUTTER

Steps:

• 1. Preheat the oven to 425 degrees. Rinse the wings under cool water and pat dry. Place the wings in a bowl and drizzle with olive oil, salt and pepper - toss to coat. Spread the wings out on a baking sheet and roast for 25-30 minutes, until the skin gets crisp and brown and the meat is tender.
• 2. While you wait, add the butter, red curry paste, lime zest, lime juice, honey and soy sauce into a blender. Season with salt and pepper and blend to mix. Scrape the curry-lime butter into a big bowl. When wings come out of the oven, add them into the bowl with the butter mixture. Give them a toss and garnish with cilantro leaves. Serve on a large platter.

RED CURRY AND LIME BUTTER CHICKEN WINGS

Steps:

• 1. Preheat oven 425 degrees. Line a large baking sheet with wax paper. Line the chicken wings skin side up on the baking sheet. Drizzle with olive oil and sprinkle with salt. Roast for 20 minutes then turn on the broiler and broil about 3 to 5 minutes until golden.
• 2. Mix the ingredients together for the sauce. Throw the chicken wings in the sauce and toss until well coated in the sauce.

PEANUT BUTTER CURRY CHICKEN

Steps:

• In a large (about 6 quart) pot brown the chicken in 2 tbsp oil, add the onion when chicken is almost cooked to help soften them.
• If you are using whole fat coconut milk, be sure to shake the can! Add the 2 cans of coconut milk to the pot with the creamy peanut butter, mild curry paste, brown sugar and fish sauce. Stir until combined.
• Once hot, add the frozen peas.Continue cook until bubbly.
• If the sauce is not thick enough, mix the corn starch with the water and add to the pot while the sauce is bubbling to activate the corn starch as a thickener.
• Serve over cooked rice and garnish with peanuts if desired.

CURRY BUTTER CHICKEN LEGS ON THE BARBIE

Steps:

• Lightly oil grill and preheat to high.
• Loosen skin on chicken pieces with fingers, by sliding hand between skin and flesh.
• In a small skillet, saute green onion and 2 cloves garlic in butter or margarine for 1 minute. Stir in breadcrumbs and parsley.
• Push this seasoning under chicken skins, working it down well.
• Combine 1 cup butter or margarine with mustard, 1 clove garlic and curry powder.
• Spread this seasoned butter or margarine over chicken and put on preheated grill.
• Cook 10 to 15 minutes each side, or until chicken is cooked through and juices run clear.
• Brush with remaining seasoned butter while grilling.