Butter Chicken

 

Butter Chicken - from Cafe Delites

Butter Chicken is creamy and easy to make right at home in one pan with simple ingredients! Full of incredible flavours, it rivals any Indian restaurant! Aromatic golden chicken pieces in an incredible creamy curry sauce, this Butter Chicken recipe is one of the best you will try!

Prep Time15minutes mins

Cook Time30minutes mins

Total Time45minutes mins

Course: Dinner

Cuisine: Indian

Keyword: butter chicken

 

Servings: 5 - 6 people

Calories: 580kcal

 

Author: Karina

Ingredients

For the chicken marinade:

• 28 oz (800g) boneless and skinless chicken thighs or breasts cut into bite-sized pieces
• 1/2 cup plain yogurt
• 1 1/2 tablespoons minced garlic
• 1 tablespoon minced ginger (or finely grated)
• 2 teaspoons garam masala
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon red chili powder
• 1 teaspoon of salt

For the sauce:

• 2 tablespoons olive oil
• 2 tablespoons ghee (or 1 tbs butter + 1 tbs oil)
• 1 large onion, sliced or chopped
• 1 1/2 tablespoons garlic, minced
• 1 tablespoon ginger, minced or finely grated
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons garam masala
• 1 teaspoon ground coriander
• 14 oz (400 g) crushed tomatoes
• 1 teaspoon red chili powder (adjust to your taste preference)
• 1 1/4 teaspoons salt (or to taste)
• 1 cup of heavy or thickened cream (or evaporated milk to save calories)
• 1 tablespoon sugar
• 1/2 teaspoon kasoori methi (or dried fenugreek leaves)

Instructions

• In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 30 minutes to an hour (or overnight if time allows).
• Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
• Heat butter or ghee in the same pan. Fry the onions until they start to sweat (about 6 minutes) while scraping up any browned bits stuck on the bottom of the pan. 
• Add garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally.
• Add crushed tomatoes, chili powder and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
• Remove from heat, scoop mixture into a blender and blend until smooth. You may need to add a couple tablespoons of water to help it blend (up to 1/4 cup). Work in batches depending on the size of your blender.
• Pour the puréed sauce back into the pan. Stir the cream, sugar and crushed kasoori methi (or fenugreek leaves) through the sauce. Add the chicken with juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling.
• Garnish with chopped cilantro and serve with fresh, hot garlic butter rice and fresh homemade Naan bread!

Notes

OPTIONAL: To thin out the sauce, add a couple tablespoons of ghee or butter at the end of cooking, and gently simmer it through. Alternatively, add a small amount of water.

Nutrition

Calories: 580kcal | Carbohydrates: 17g | Protein: 36g | Fat: 41g | Saturated Fat: 19g | Cholesterol: 250mg | Sodium: 1601mg | Potassium: 973mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1895IU | Vitamin C: 19.5mg | Calcium: 171mg | Iron: 4.1mg

Braised Turkey Shanks

• Level: Easy
• Total: 1 hr 10 min
• Prep: 30 min
• Cook: 40 min
• Yield: 4 servings

Ingredients

1/4 cup olive oil

4 turkey drumsticks, frenched 

8 ounces sliced smoked sausage 

1 large onion, diced

2 tablespoons minced ginger root 

2 tablespoons minced garlic 

1 cup diced sweet potatoes 

1 cup diced celery 

1 cup sliced okra (reserve some whole okra for garnish)

3 cups chicken stock 

1 large tomato, chopped 

1 teaspoon cayenne pepper

1 1/2 cups cooked collard greens

Salt and freshly ground black pepper 

Salt and freshly ground black pepper

1 cup toasted unsalted peanuts

Directions

1. Heat the olive oil in a large stock pot over medium heat. Add the turkey drumsticks and saute for 5 minutes. Add the sausage and onions and cook until the onions are translucent. Add the gingerroot, garlic, sweet potatoes, celery, sliced okra, and chicken stock. Reduce the heat, cover, and simmer for 15 to 20 minutes. Add the chopped tomato, collard greens and cayenne pepper, to taste. Simmer for approximately 15 minutes longer. Add the salt and pepper, to taste. Garnish with whole okra and toasted peanuts.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Asian Lettuce Wraps

Asian Lettuce Wraps - cooking classy

Ingredients

• 3 tsp olive oil, divided
• 1 lb 93% lean ground turkey or chicken
• 4 - 5 Tbsp hoisin sauce, to taste (I used Lee Kum Kee)
• 1 Tbsp soy sauce, (low-sodium or regular)
• 2 tsp sriracha (optional)
• 1 Tbsp rice vinegar
• 1 1/2 tsp sesame oil
• 1 tsp honey
• 1 Tbsp minced fresh garlic (3 cloves)
• 1 Tbsp peeled and minced fresh ginger
• 2/3 cup sliced green onions, white and light green portion, plus more green portion for serving
• 1 medium carrot, peeled and shredded (1/2 cup)
• 1 (8 oz) can water chestnuts, drained and chopped small
• 1 large head Bibb lettuce or iceberg lettuce

Instructions

1. Heat 1 1/2 tsp oil in a 12-inch non-stick skillet over medium-high heat.

   
   
2. Add turkey or chicken in large crumbles then let cook until slightly browned on bottom, about 3 minutes, then break up and continue to cook until it's fully cooked through, about 3 minutes longer.

   
   
3. Meanwhile while turkey is cooking in a mixing bowl whisk together hoisin sauce, soy sauce, sriracha, rice vinegar, sesame oil and honey, set aside.

   
   
4. Drain off excess liquid from turkey (if there is any) then push to one far side of pan and pull that side of pan off heat.

   
   
5. Heat remaining 1 1/2 tsp oil in now empty side of skillet.

   
   
6. Add green onions and carrots and saute 1 1/2 minutes. Add in garlic and ginger and saute 30 seconds longer.

   
   

   Pour in sauce and water chestnuts then cook and toss 30 seconds longer.

   
   
8. Serve warm in lettuce leaves garnished with sliced green onions.

Recipe Notes

• If you are looking for even more protein, you could swap the water chestnuts out with chopped walnuts.
• Recipe source: inspired by Allrecipes