Best 4 Indian Butter Chicken From The Spice And Herb Bible Recipes

Tantalize your taste buds with a culinary journey to India, where aromatic spices and rich flavors dance together in perfect harmony. In this article, we present a delectable array of Indian butter chicken recipes, each offering a unique twist on this beloved dish. From the classic restaurant-style butter chicken to a healthier version made with Greek yogurt, these recipes cater to diverse preferences and dietary needs.

Dive into the depths of flavor with our traditional butter chicken recipe, where tender chicken is marinated in a blend of yogurt, ginger, garlic, and a symphony of spices. Simmered in a luscious tomato-based sauce infused with fenugreek leaves, this dish embodies the essence of Indian cuisine.

For a lighter indulgence, try our Greek yogurt butter chicken, where Greek yogurt replaces heavy cream, resulting in a guilt-free indulgence. This recipe maintains the richness of flavor without compromising on healthfulness.

Craving a touch of smokiness? Our butter chicken with smoked paprika adds a captivating dimension to this classic dish. The addition of smoked paprika imparts a subtle yet distinct smokiness, elevating the flavor profile to new heights.

If you're short on time, our quick and easy butter chicken recipe is your savior. Using pre-cooked chicken and a simplified sauce, this recipe delivers the same delectable flavors in a fraction of the time.

And for those seeking a vegetarian alternative, our paneer butter masala is a delightful option. Succulent paneer (Indian cottage cheese) takes center stage, bathed in a creamy tomato sauce redolent with spices. This dish offers a satisfying meatless meal that's sure to impress vegetarians and meat-lovers alike.

Each recipe is accompanied by step-by-step instructions, making them accessible to home cooks of all skill levels. So, embark on this culinary adventure, indulge in the tantalizing flavors of India, and create unforgettable meals that will leave your taste buds craving more.

Let's cook with our recipes!

INDIAN BUTTER CHICKEN (FROM THE SPICE AND HERB BIBLE)

Indian Butter Chicken (From the Spice and Herb Bible) image

This is a recipe I've used for several years now, taken from the Spice and Herb Bible. Amazing, is an understatement. The difficulty may lie in tracking down the ingredients, but it's worth all the effort. Enjoy! (note: preparation time does not include marinating time, i ground all the spices in a coffee mill/grinder)

Provided by mlao77

Categories Curries

Time 55m

Yield 1/2 cup, 6 serving(s)

Number Of Ingredients 28

Ingredients

6 -7 chicken breast fillets (I also use some skinless thighs for DH)
3 tablespoons tandoori spice mix
1 1/2 cups plain yogurt
1 tablespoon butter or 1 tablespoon ghee
1 tablespoon cumin seed, ground
1 tablespoon freshly crushed garlic
6 tablespoons pureed onions (about 3 onions)
1 tablespoon medium heat curry powder
1 tablespoon tomato paste
2 teaspoons tomato sauce mixed with 1 tbsp brown sugar
1 tablespoon tomatoes or 1 tablespoon mango chutney
1 tablespoon ground almonds
2 teaspoons garam masala
1 tablespoon coriander leaves (cilantro leaves)
1 cup heavy cream
1 1/2 cups coconut milk
salt
2 1/2 teaspoons sweet paprika
1 teaspoon cumin seed, ground
1 teaspoon coriander seed
1/2 teaspoon ginger, ground
1/2 teaspoon cinnamon, quills ground
1/2 teaspoon fenugreek seeds, ground
1/2 black pepper, ground
1/4 teaspoon medium heat chili powder
1/4 teaspoon green cardamom seeds, ground
1/4 teaspoon caraway seed, all ground
2 brown cardamom pods, roughly ground in pestle with mortar

Steps:

Mix one half Tabdoori spice blend with yogurt and marinate chicken overnight.
Next day, grill the chicken while preparing the sauce as follows.
In a pan, melt butter, add ground cumin and stir fry 30 seconds.
Add garlic and onion, stir fry for 2-3 minutes.
Mix together remainder Tandoori spice blend with curry powder, tomato paste, tomato sauce, chutney, ground almonds and garam masala, then add to sauce.
Simmer a few minutes, then add cooked chicken (you may cut up chicken into smaller pieces, if desired), along with any remaining marinade and pan drippings.
Add coriander leaves, cream, coconut milk, and add salt to taste.
Simmer gently and allow to reduce a little.

Nutrition Facts : Calories 368, Fat 32.9, SaturatedFat 23.4, Cholesterol 67.4, Sodium 120.9, Carbohydrate 16.3, Fiber 3.3, Sugar 10, Protein 6.1

INDIAN BUTTER CHICKEN

Indian Butter Chicken image

Butter Chicken simmers in a buttery tomato sauce and is punctuated by several special spices and herbs. Skip the Indian takeout and cook up your very own version of the popular dish!

Provided by Prerna Singh

Categories Dinner Freezer-friendly Restaurant Favorite

Time 1h

Yield 4

Number Of Ingredients 25

Ingredients

For the chicken and marinade:
1 pound boneless, skinless chicken thighs, cut into roughly 1-inch cubes
1/4 cup full-fat plain yogurt
1 tablespoon olive oil
1 tablespoon ginger garlic paste
1 teaspoon dried coriander
1 teaspoon Kashmiri Lal Mirch
1 teaspoon cumin
Salt to taste
For the sauce:
8 to 10 whole almonds
8 to 10 whole cashews
2 tablespoons unsalted butter, divided
1 tablespoon ginger garlic paste
1 teaspoon sugar
1 (15-ounce) can canned diced tomatoes
2 tablespoons dried coriander
1 1/2 teaspoons ground Garam Masala
1/2 teaspoon ground Kashmiri Lal Mirch
1/2 teaspoon salt
1 cup water
1/4 cup heavy cream
1/2 tablespoon Kasuri Methi
To serve:
Cooked rice , roti, or naan bread

Steps:

Soak cashews and almonds: Soak cashews and almonds in water for at least an hour to (or up to overnight) before preparing the rest of the recipe.
Rest the butter chicken: Turn off the heat and uncover the pan. Stir in the remaining 1/2 tablespoon butter and the kasuri methi. Cover again, and let the dish rest for 8 to 10 minutes so the flavor of kasuri methi can marry into the butter chicken.
Serve: Serve the butter with a side of steamed basmati rice, roti, or naan. Leftovers will keep refrigerated, covered, for five days. You can freeze this dish in an airtight covered container or a zip-top bag for a month. Thaw and reheat in a saucepan over medium-low heat to retain the texture.

Nutrition Facts : Calories 439 kcal, Carbohydrate 12 g, Cholesterol 172 mg, Fiber 4 g, Protein 32 g, SaturatedFat 11 g, Sodium 927 mg, Sugar 6 g, Fat 31 g, ServingSize 4 servings, UnsaturatedFat 0 g

GRILLED INDIAN-SPICED BUTTER CHICKEN

Grilled Indian-Spiced Butter Chicken image

Categories Chicken Garlic Ginger Onion Marinate Yogurt Dinner Spice Hot Pepper Summer Grill/Barbecue Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 13

Ingredients

1 cup chopped onion (1 medium)
3 tablespoons finely chopped garlic
2 tablespoons finely chopped peeled fresh ginger
1 1/4 teaspoons salt
1 small green fresh Thai or serrano chile, coarsely chopped, including seeds
1 teaspoon white distilled vinegar
1/3 cup thick plain yogurt, such as Greek yogurt or lebneh, or drained regular yogurt (see cooks' note, below)
1 1/2 tablespoons ground coriander
1 tablespoon vegetable oil
1 teaspoon ground turmeric
1/2 teaspoon cayenne
1 (3- to 3 1/2-lb) chicken, quartered, then backbone and as much skin as possible discarded
1 stick (1/2 cup) unsalted butter

Steps:

Marinate chicken:
Purée onion, garlic, ginger, salt, chile, and vinegar to a smooth paste in a food processor. Transfer to a large wide bowl and whisk in yogurt, coriander, oil, turmeric, and cayenne. Add chicken pieces and turn to coat thickly. Cover with plastic wrap and marinate, chilled, at least 16 hours. Let stand at room temperature 30 minutes before grilling.
Make ghee:
Bring butter to a boil in a 1-quart heavy saucepan over moderate heat. When foam completely covers butter, reduce heat to very low. Cook butter until a very thin crust begins to form on surface and milky white solids fall to bottom of pan, about 8 minutes. Continue to cook butter, watching constantly, until solids at bottom of pan turn light brown and butter has a nutty fragrance, 8 to 16 minutes.
Remove pan from heat and let butter stand 1 minute. Pour through a sieve lined with a dampened heavy-duty paper towel or a triple layer of cheesecloth into a bowl, discarding solids.
Prepare grill for cooking over indirect heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedure .
To cook chicken using a charcoal grill: Lightly oil grill rack. Put chicken (still heavily coated with marinade) on rack over area of grill with no coals underneath. Drizzle chicken with about 1 tablespoon ghee. Cook chicken over medium-high heat, turning over and drizzling with ghee every 5 minutes, until cooked through, 20 to 25 minutes.
To cook chicken using a gas grill: Lightly oil grill rack. Put chicken over shut-off burner. Cook chicken, turning over and drizzling with ghee every 5 minutes, until cooked through, about 20 to 25 minutes. (Cover grill between turns.)
Serve chicken drizzled with any remaining ghee.

EASY INDIAN BUTTER CHICKEN

Easy Indian Butter Chicken image

This is a recipe I have perfected over the years and passed onto many others. The sauce is perfect when creamy and not too thick or too thin. The level of salt and spices can be suited to your taste. Garam and tandoori masala can be found in the ethnic aisle of your grocery store.

Provided by mn

Categories World Cuisine Recipes Asian Indian

Time 1h

Yield 6

Number Of Ingredients 11

Ingredients

1 cup butter, divided
1 onion, minced
1 tablespoon minced garlic
1 (15 ounce) can tomato sauce
3 cups heavy cream
2 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon garam masala
1 ½ pounds skinless, boneless chicken breast, cut into bite-sized chunks
2 tablespoons vegetable oil
2 tablespoons tandoori masala

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Melt a few tablespoons of butter in a skillet over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes.
Meanwhile melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, heavy cream, salt, cayenne pepper, and garam masala. Bring to a simmer, then reduce heat to medium-low; cover, and simmer for 30 minutes, stirring occasionally. Then stir in caramelized onions.
While the sauce is simmering, toss cubed chicken breast with vegetable oil until coated, then season with tandoori masala and spread out onto a baking sheet.
Bake chicken in preheated oven until no longer pink in the center, about 12 minutes. Once done, add the chicken to the sauce and simmer for 5 minutes before serving.

Nutrition Facts : Calories 879.9 calories, Carbohydrate 12.8 g, Cholesterol 302.9 mg, Fat 82.3 g, Fiber 2.6 g, Protein 26.4 g, SaturatedFat 48.4 g, Sodium 1461 mg, Sugar 4.6 g

Tips:

Use fresh, high-quality ingredients. This will make all the difference in the flavor of your dish.
Don't be afraid to adjust the spices to your liking. This recipe is a starting point, so feel free to add more or less of any spice to suit your taste.
Be patient when cooking the chicken. It's important to cook it slowly over low heat so that it becomes tender and flavorful.
Serve the butter chicken with your favorite sides. Some popular options include rice, naan, or roti.

Conclusion:

This Indian Butter Chicken recipe is a delicious and flavorful dish that is perfect for a special occasion or a weeknight meal. With its rich and creamy sauce, tender chicken, and fragrant spices, this dish is sure to be a hit with your family and friends. So next time you're looking for a new Indian dish to try, give this Butter Chicken recipe a try. You won't be disappointed!