BUTTER CHICKEN SAUCE
This butter chicken sauce recipe is creamy and packed full of flavor. Anytime you're craving Indian, whip up a batch of this creamy, tomato-based sauce and serve it with chicken and rice.
Provided by Harry & Jen
Categories Sauces for Chicken
Time 55m
Number Of Ingredients 15
Steps:
- In a large pot over medium heat, melt the butter. Add the onions and cook, stirring frequently, until translucent. Add the garlic and ginger, cook until the onions start to brown.
- Add the tomato, jalapeno, garam masala, cumin, turmeric, salt, cinnamon, and cayenne. Cook until the jalapeño is soft, about 10 minutes.
- Add the chicken broth and bring to a boil. Reduce the heat low and simmer uncovered for 15-20 minutes.
- Remove from heat and let the sauce cool for 20 minutes then transfer to a blender and puree until smooth. If you have an emulsion blender you can use that to puree the sauce in the pot instead and you don't need to wait for it to cool.
- Return the sauce to the saucepan. Stir in the cream and tomato paste. Simmer for another 5 minutes.
- Store the sauce in an airtight container in the refrigerator for up to 5 days. Or allow the sauce to cool for about 2 hours then transfer it to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator.
- Heat oil in a large nonstick skillet over medium-high heat. Add chicken and stir-fry for 5 minutes.
- Stir in the butter chicken sauce and cook, stirring, for 5 minutes.
- Serve with rice and garnish with cilantro.
- Refrigerate - Allow the sauce to cool for 1 hour then transfer it to an airtight container. Refrigerate the sauce for up to 5 days.
- Freeze - Allow the sauce to cool for about 2 hours then transfer it to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator.
Nutrition Facts : Calories 312 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 89 milligrams cholesterol, Fat 32 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 20 grams saturated fat, ServingSize 1/2 cup, Sodium 434 milligrams sodium, Sugar 3 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
BUTTER CHICKEN SâUçá
Yield Serves 8
Number Of Ingredients 30
Steps:
- To make the marinated chicken, combine the garlic, salt, yogurt, chili powder, garam masala, and olive oil and stir to combine. Pour over the chicken and seal in a large resealable bag. Let marinate in the refrigerator overnight.
- To make the sauce base, heat a large, heavy saucepan over medium heat. Add the olive oil, tomato paste, cinnamon sticks, cardamom, bay leaf, Thai chiles, and ginger and cook for 2 to 3 minutes. Add the water to the pan and deglaze, scraping the pan to remove any bits stuck on the bottom. Add the tomatoes, chili powder, garam masala, cashews, and fennel seed to the pan. Lower the heat, cover, and simmer for 30 minutes. Remove the cinnamon sticks and bay leaves from the sauce, transfer the sauce to a blender, and purée. Set aside and keep warm.
- To make the Sâuça, prepare the rice according to the package instructions. Meanwhile, heat the olive oil in a nonstick skillet over medium-high heat until just smoking. Drain the marinade from the chicken and transfer the chicken to the skillet, searing on all sides until browned all over but not cooked through.
- Add the reserved sauce base to the pan with the chicken and bring to a simmer for 1 minute. Add the butter, cream, honey, salt, and lime juice and simmer on low for 5 to 6 minutes. Bring the sauce to a boil, remove from the heat, and fold in the cilantro.
- Spoon about 1/2 cup of the rice onto your favorite flatbread, top it with the chicken mixture, and garnish with the chopped cashews and cilantro. Roll the flatbread around the filling, and enjoy. Repeat to make 7 more sandwiches.
CHICKEN PAN SAUCE "PICATTA"
Provided by Geoffrey Zakarian
Categories condiment
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the pan with the drippings over medium heat. Add the shallots and cook (adding a touch of butter if necessary) until soft and lightly caramelized, about 5 minutes. Add the white wine and reduce until the pan begins to sizzle again, 4 to 5 minutes. Add the chicken stock and reduce by one-half, 7 to 10 minutes. Add the capers and parsley, then whisk in the butter and lemon zest and juice. Season with salt and pepper.
BUTTER CHICKEN (INDIAN CHICKEN IN TOMATO CREAM SAUCE)
A rotisserie chicken stands in quite well for the original tandoori chicken in this version of the simple north Indian dish. In just a few simple steps with a handful of spices, an ordinary chicken become an exotic, family-pleasing meal with a richly spiced sauce that melds right into the chicken. The dish is done when the meat is - as Indian cookbook author Julie Sahni describes it - "meltingly tender." Serve with spinach, quickly cooked in oil and garlic to complete the meal.
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- To make the spice blend: Stir the ingredients together in a small bowl and set aside.
- To make the sauce: Melt the butter in a 12-inch nonstick skillet over medium heat. Add the onion and cook, stirring frequently, until the pieces just begin to turn gold, about 5 minutes. Add the garlic, tomato paste and spice blend, and cook for 1 minute, stirring constantly to prevent burning. The spices will be fragrant. Add the tomato sauce and diced tomatoes and stir will. Add the chicken pieces, spoon the sauce over the top and bring to a simmer. Turn the heat to low and cook, uncovered, until the chicken is warmed through and the sauce is flavorful, about 10 minutes. Stir frequently. Remove the chicken to a serving dish and cover to keep warm.
- Shake any excess water from the peas. Add the peas and cream to the sauce in the pan, stir well and heat through. Do not boil. Spoon the sauce over the chicken. Serve with rice and warmed pita bread.
BUTTER CHICKEN SAUCE
Make and share this Butter Chicken Sauce recipe from Food.com.
Provided by Jen in Victoria
Categories Indian
Time 1h10m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine garam masala, ground ginger and cayenne in a small bowl; set aside.
- Over medium low heat, sauté onion in butter for about 10 minutes. Add fresh ginger and garlic. Cook for an additional 5 minutes or until tender.
- Add spice blend, stirring frequently for 30-60 seconds, being careful to not burn the spices.
- Add tomato sauce, whole peeled tomatoes, and paste. Let simmer for about 15-20 minutes.
- Transfer sauce to blender and process until smooth.
- Pour butter chicken sauce back into pan. Add salt and sugar to taste.
Nutrition Facts : Calories 307.4, Fat 23.5, SaturatedFat 14.7, Cholesterol 61, Sodium 1105, Carbohydrate 25.2, Fiber 3.8, Sugar 18.3, Protein 3.5
FAMOUS BUTTER CHICKEN
Chicken breasts are dipped in beaten eggs and cracker crumbs, then baked with butter. These chicken breast are really tender and moist. Excellent flavor! I never have leftovers.
Provided by HAULBUR
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Breaded
Time 55m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place eggs and cracker crumbs in two separate shallow bowls. Mix cracker crumbs with garlic salt and pepper. Dip chicken in the eggs, then dredge in the crumb mixture to coat.
- Arrange coated chicken in a 9x13 inch baking dish. Place pieces of butter around the chicken.
- Bake in the preheated oven for 40 minutes, or until chicken is no longer pink and juices run clear.
Nutrition Facts : Calories 447.5 calories, Carbohydrate 9.3 g, Cholesterol 222.4 mg, Fat 31.2 g, Fiber 0.4 g, Protein 31.6 g, SaturatedFat 16.6 g, Sodium 639.2 mg, Sugar 1.1 g
ROASTED CHICKEN WITH FISH-SAUCE BUTTER
Roasting chicken thighs in a hot oven is a hands-off way to achieve two of life's greatest pleasures: crispy skin and golden schmaltz. And you want that chicken fat because it will crisp hand-torn bread into croutons. This meal is made even more lovely thanks to a bold but balanced fish-sauce butter that you whip up on the stovetop while the rest of the meal takes care of itself in the oven. Be sure to start with cold butter; the gradual melting of the fat helps thicken the sauce without breaking it.
Provided by Eric Kim
Categories dinner, weeknight, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 450 degrees. Pat the chicken dry with paper towels and season lightly with salt and pepper. (The fish-sauce butter is plenty salty, so don't overdo the salt here.) Arrange the chicken skin-side up on a sheet pan and drizzle the oil over the chicken skin, coating it evenly. Roast until the chicken is light gold and the sheet pan is pooling with hot, rendered chicken fat, about 25 minutes.
- Take the sheet pan out of the oven, scatter the bread around the chicken and toss gently to coat in the chicken fat. Place the pan back in the oven and roast until the chicken is golden, crispy and sizzling (you'll hear it), about 15 minutes.
- While the chicken roasts, combine the brown sugar, fish sauce and lemon juice in a small saucepan and bring to a simmer over medium heat. Cook, occasionally swirling the pan or stirring the sauce with a wooden spoon, until bubbling vigorously and the mixture has reduced by about half, 2 to 3 minutes. This part is fun: Turn off the heat and add the butter, constantly swirling the pan or stirring with a wooden spoon, until all of the butter has melted and incorporated into the fish sauce mixture.
- To serve, scatter the cilantro all over the chicken and bread and spoon some of the fish-sauce butter over each chicken thigh, reserving some to add to each plate for dipping the chicken and croutons while eating (which is divine).
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