Best Butter Masala Chicken With Raisins And Peppers Recipes

SLOW-SIMMERED CHICKEN WITH RAISINS, CAPERS AND BASIL

Slow-Simmered Chicken with Raisins, Capers and Basil image

Capers, golden raisins and fresh basil give this dish a sweetly savory flavor. And what's better than that? The kids LOVE it. -Nadine Mesch, Mount Healthy, Ohio

Provided by Taste of Home

Categories Dinner

Time 4h25m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil, divided
8 boneless skinless chicken thighs (4 ounces each)
1 teaspoon salt
1 teaspoon pepper
1/2 cup Marsala wine
8 ounces sliced fresh mushrooms
1 medium sweet red pepper, thinly sliced
1 medium onion, thinly sliced
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 cup golden raisins
2 tablespoons capers, drained
1/4 cup chopped fresh basil
Hot cooked couscous

Steps:

In a large skillet, heat 1 tablespoon oil over medium-high heat. Sprinkle chicken with salt and pepper; brown chicken on both sides in batches, adding oil as needed. Transfer chicken to a 5- or 6-qt. slow cooker., Add wine to the skillet, stirring to loosen browned bits; pour into slow cooker. Stir mushrooms, red pepper, onion, and tomatoes, raisins and capers into slow cooker., Cook, covered, on low until chicken and vegetables are tender, 4-5 hours. Sprinkle with basil before serving. Serve with couscous.

Nutrition Facts : Calories 250 calories, Fat 12g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 494mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges

CHICKEN WITH RAISINS

Chicken With Raisins image

I turn to this recipe -- adapted from the French chef Madeleine Kamman, who died in the summer of 2018 - when cool weather is on the horizon. Perhaps it's the dried fruit or chicken braised in a sauce (instead of being striped on the grill) that appeals to the season. But it's an easy winner for those first dinners when fall appears. Though plumped raisins are called for, other dried fruit, like diced figs or quartered prunes work well, too.

Provided by Florence Fabricant

Categories poultry, main course

Time 8h40m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/2 cup black raisins
1/2 cup brandy
1 chicken, cut in 8 pieces
3 tablespoons walnut oil
Salt and ground black pepper
1/4 cup minced shallots
3/4 cup verjus (see note)
2 tablespoons glace de viande or de volaille (concentrated meat or chicken stock) or packaged roasted chicken base
3 tablespoons crème fraîche

Steps:

Place raisins in a bowl, add brandy and set aside to plump overnight or for at least 8 hours.
Make the chicken: Dry chicken pieces. Heat oil in a sauté pan on medium-high, add chicken, skin side down, season with salt and pepper, and sear until golden brown, 6 to 8 minutes. Turn pieces and brown second side. Scatter shallots over chicken. Add verjus to the pan, cover, reduce heat to low and cook 15 to 20 minutes, basting chicken once, until chicken is cooked through.
Remove chicken to a dish and cover to keep warm. Add raisins with their brandy to the pan, bring to a simmer for a couple of minutes, then add glace de viande and crème fraîche. Cook for several minutes, until the sauce thickens enough to coat a spoon.
Return chicken to the pan, baste with the sauce, then transfer the contents of the pan to a warm, rimmed platter and serve.

Nutrition Facts : @context http, Calories 744, UnsaturatedFat 31 grams, Carbohydrate 17 grams, Fat 47 grams, Fiber 1 gram, Protein 44 grams, SaturatedFat 12 grams, Sodium 837 milligrams, Sugar 12 grams, TransFat 0 grams

CHICKEN BUTTER MASALA

Chicken Butter Masala image

Easy recipe to make the best restaurant style Indian Chicken Butter Masala. Tender chicken in a creamy, delicious and rich butter masala gravy. Serve with butter naan, jeera rice or plain basmati rice.

Provided by Swasthi

Categories Side

Time 30m

Number Of Ingredients 32

Ingredients

½ cup Greek yogurt ((hung curd, strained yogurt))
600 grams chicken thighs ( (boneless, 21 ounces))
½ to 1 teaspoon Kashmiri red chilli powder
⅛ teaspoon turmeric
1 teaspoon garam masala
⅓ teaspoon salt
1 tablespoon ginger garlic paste
1 teaspoon kasuri methi ((dried fenugreek leaves))
1 tablespoon oil
1 tablespoon lemon juice ((not lime juice))
1 tablespoon oil
1 ½ cup sliced onions ((1 large, 120 grams))
15 grams ginger ((peeled, 1 ½ tablespoons chopped))
15 grams garlic ( (1 ½ tablespoons chopped))
1 teaspoon salt ((adjust to taste))
1½ to 2 teaspoon Kashmiri red chilli powder
5 cups tomatoes chopped (- 625 grams (5 large tomatoes or 14 oz can, 400 grams - fire roasted or diced tomatoes))
22 to 28 whole cashews ((35 to 40 grams, ¼ to ⅓ cup or ¼ cup cream, refer notes))
1 teaspoon cumin powder ( (optional))
2 teaspoon coriander powder
1½ teaspoon garam masala ((adjust to taste))
1½ teaspoon sugar
¼ to ¾ teaspoon cardamom powder ((refer notes))
1½ cups water
2 to 3 tablespoons butter
1 green chilli ( - optional)
¼ to ½ teaspoon Kashmiri red chilli powder (- optional)
1 cup hot water ((divided, ½ + ½))
1 tablespoon ghee
½ teaspoon garam masala
2 teaspoon kasuri methi ((dried fenugreek leaves))
⅓ cup chilled cream ((80 to 100 ml heavy cream or cooking cream))

Steps:

Cut chicken to ¾ inch pieces and add them to a bowl. Pat dry with kitchen tissues.
Add all the ingredients for marinade - Greek yogurt / hung curd, red chilli powder, turmeric, garam masala, salt, ginger garlic paste, kasuri methi, oil and lemon juice.
Marinate and rest covered for a minimum of 60 mins, overnight is best (refrigerated).

Nutrition Facts : Calories 607 kcal, Carbohydrate 28 g, Protein 28 g, Fat 44 g, SaturatedFat 17 g, Cholesterol 126 mg, Sodium 1424 mg, Fiber 6 g, Sugar 14 g, TransFat 0.4 g, UnsaturatedFat 24 g, ServingSize 1 serving