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Chicken, Curries, Dinner ideas, Instant Pot, Slow Cooker recipes

Simple Butter Chicken Recipe

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This Simple Butter Chicken Recipe is sure to impress as it is just as good if not better than what you will find in most restaurants. 

Make some Homemade Garlic Naan Bread to go alongside.

Today I’m so very happy to show you this recipe for a Simple Butter Chicken Recipe that your sure to make time and time again.

Awww the infamous Butter Chicken, also known as (Murgh Makhani). Almost everyone that has tried this dish has loved this dish and if you have not tried it before at home your in for a treat!

Love Indian food as much as me? Then your going to want to try my “Creamy Coconut Chicken Curry” and my “Eggplant Curry” or my “Chickpea Curry” as well. 

Oh and don’t forget the NAAN BREAD 🙂

HOW TO MAKE BUTTER CHICKEN SPICY

To make this Curry easy to make, try purchasing a pre-made Butter Chicken curry powder package like the one below. 

WHAT SPICES ARE USED IN BUTTER CHICKEN 

  • Salt, Red Chilli, Turmeric, Cumin, Black Pepper, Large Cardamom, Cinnamon, Green Cardamom, Clove, Ginger, Garlic, Star Aniseed, White Pepper

I always use a BUTTER CHICKEN SPICE blend as seen below as it has all of this in it already. Otherwise if your wanting to add in your own spices I highly recommend adding 1 tsp of chili powder, cumin, turmeric and fresh crushed garlic and onions. 

 

Below you will see the pre-marinaded and cooked chicken being added to the sauce for the final step in cooking this delicious dish.

The part where your simmering the sauce, you can switch from 1/2 tsp of chili powder to 1 tsp for that extra heat. I love to do that, personally. I will add 1 tsp every time for this recipe. 

WHO INVENTED BUTTER CHICKEN

It’s origins came from three  Punjabi restaurateurs, Kundan Lal Jaggi, Kundan Lal Gujral and Thakur Dass, who founded the world-renowned Moti Mahal restaurant in Delhi. 

WHATS BUTTER CHICKEN SAUCE MADE OF

  • Fresh Cream
  • Ghee or Butter
  • Oil
  • Cashews or Almonds if you do not have you can always use sugar for added sweetness 
  • Plain Yogurt
  • Tomatoes
  • Garlic and Onions

WHAT’S BUTTER CHICKEN

It is one of the most popular Indian curries Worldwide today.

It’s become so popular that the supermarkets are now selling various versions of it in pre- packaged bottles in hopes to win your business. 

But that stuff just won’t cut if for those of us who are familiar with traditional Butter Chicken. Because real butter chicken uses ghee butter you can use regular butter if desired. Then of course there is cream and some stronger curry flavors than most of those pre-made bottled types entail. 

Plus those bottles are expensive costing near 4x the price that it takes to make it from scratch, not to mention not nearly as tasty.

IS BUTTER CHICKEN SPICY

This popular dish hails from the Indian subcontinent and is noted for its creamy and smooth butter taste, you can make it more spicy by adding an extra 1 tsp of red chili powder if desired.

Otherwise this is a mild curry compared to other traditional Indian dishes.

In comparison we would rate the spice level of this dish to other Indian dish, a 4 out of 10. 

Such as Grama masla and Indian curry powder. All which can be found in almost any grocery store spice section. 

I think the reason people by those pre-made bottles is because they think making it from scratch is hard, but I assure you it’s not.

It’s all about having the right ingredients and nothing in this ingredients list is is foreign besides possibly the fenugreek leaves also known as kasuri methi. Also that can be found in almost all grocery stores today.

HOW LONG WILL BUTTER CHICKEN LAST IN THE FRIDGE

In a sealable container up to 3 days and if you want to freeze it for meal – preps you can do that and store in the freezer up to 3 months.

We hope you enjoy this tasty dish as much as we do! Serve it alongside some naan bread and enjoy!

We don’t add as much cream to this Butter Chicken as most do, which will give it a more orange color.

If your wanting a more cream heavy type of Butter Chicken just add 1/2 cup of  cream opposed to the 1/4 cup that my recipe calls for.

If your a CURRY lover like me. Then you will want to try these dishes below!

Note: If you want a more creamy butter chicken add 1/2 cup of cream instead of the 1/4 cup that I used in this recipe.

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

Did you like this curry?

Then you’re sure to like my “Creamy Coconut Chicken Curry” which uses coconut milk as is by far my most popular recipe on this blog. 

More Popular Curry Dishes Below!

 

 

Chicken, Dinner ideas, Quick and easy recipes

Best Chicken Tortellini Soup

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This Best Chicken Tortellini Soup has fresh asparagus along with kale it it. It is one of those soups that you will want to make a big old pot of and enjoy over a few days. 

If your craving a soup to warm you up, but also want a hearty meal. Then this Soup is sure to hit the spot! Not only does it tastes good it is also very healthy for you.

WHAT IS CHICKEN TORTELLINI SOUP

The reason I call this tortellini soup the best, is because it is! Yes, I know it’s not traditional to put asparagus and kale in this type of soup. And i’m aware that most of these types of recipes call for carrots.

But for me I much prefer these veggies!! Don’t you?

You can also replace the kale with spinach if desired. What I like most about making this soup is that it can be enjoyed over a few days. Because it keeps very well in the fridge and even tastes better the second day!

CAN YOU FREEZE CHICKEN TORTELLINI SOUP

Yes, up to three months!

Absolutely delicious! 

I have always loved chicken noodle soup, however it is nice to try different versions of it now and again, right? 

This soup is allot like Chicken Noodle soup, but we are omitting the noodles and carrots and uses tortellini along with kale and asparagus instead. 

It’s pretty similar to allot of those other Chicken Tortellini soup recipes, however mine uses more vegetables and is more on the healthy side. 

What makes the soup creamy is the mixture of the chicken stock, cream and parmesan cheese. Some recipes will have you using all cream and of course that will make it ultra creamy. However for this soup I wanted it to be lower in fat and also stay true to a chicken noodle type soup base. 

Such a fantastic soup to have simmering on the stovetop when your not feeling so great or heck even when you are. 

I like to use better than bouillon chicken stock when making most of my soups. So I will mix just the right amount of that with water for the stock.

Plus using mostly stock vs cream really helps to make this soup super creamy without all the extra fat. Of course you can use whatever chicken stock you have on hand, just be sure it is not laddled with to much salt. 

Also, you will want to allow the asparagus to simmer for a least 15 minutes along with the chicken to ensure both are super tender prior to adding the tortellini and kale. 

If you are planning to enjoy this soup over a couple of days, then you will want to add one more cup of chicken stock as well, since the tortellini tends to soak it up overnight. 

I really like to use “Herb Chicken Tortellini” for this recipe. However you can use whatever brand you like most. Also if you want a little heat to this soup then I would recommend adding in a pinch of red pepper flakes.

Also keep in mind, as with all my recipes.

If you want to make more or less of this soup, simple adjust the serving size in the ingredients section above and the servings will automatically adjust for you. This soup can store in the fridge for up to 3 days and or freeze for up to 3 months.

I am so thrilled you are reading one of my recipes, if you made this recipe id love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!

Chicken, Curries, Date Night, Dinner ideas, Instant Pot, Quick and easy recipes, Skip the takeout, Slow Cooker recipes

Indian Chicken Curry

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This Indian Chicken Curry also known as (Murgh Kari) is super quick and easy to prepare and has a great authentic taste. You can make it in your pressure cooker or on your stovetop in under 30 minutes making it a great weeknight meal or a great dish for meal prep throughout the week!

Looking for another great curry recipe? Try my Chickpea Spinach Curry or my Lamb and Chickpea Curry recipes.

Whether you’re feeding a large crowd, or cooking for yourself, this Indian Chicken Curry is a flavorful dish and is sure to earn rave reviews.

Serve it over white rice, brown rice or even riced cauliflower for a flavorful low carb curry. 

What You’ll Need

To make this curry the easy way, your going to want to purchase a pre-made spice mix. Such as MDH Chicken Masala as seen below. You can purchase it through my AMAZON link if you’d like too.

 

Marinating the Chicken

Is a tip to help the recipe taste more authentic as it enables all the flavors to merge into it. This can be done the night prior, by simply dicing the chicken and placing it into a plastic bag along with a bit of oil and the spice mixture.

I tend to choose a more spicy curry goat or lamb dish, however, when it comes to Curry Chicken, this recipe is definitely high up on my favorite list. I learned this dish from  “Chef Vikram Vij” when he was on the food network some time ago and I’ve been making it ever since!

Why You’ll Love This Recipe

  • You can make this dish more spicy, by simply adding more cayenne pepper if desired. 
  • I like to make this recipe at home often because it’s super simple and healthy and doesn’t contain any MSG or preservatives.
  • You can make it in large batches which makes it a great budget friendly dinner option.
  • Add in your favorite vegetables to boost the nutrition. 
  • You can easily make it on the stovetop or in a pressure cooker. 
  • It can easily be made vegetarian by adding in tofu or chickpeas instead of chicken.

Ingredients You’ll Need

  • Cooking Oil or Ghee – This is what you’ll use to saute the chicken, onion, garlic and ginger. It will help brown them and bring out the flavors. 
  • Boneless Chicken Breasts – Chicken is the main protein source of this dish, but feel free to use any protein you enjoy. 
  • Onion & Garlic – These two aromatic vegetables add a great layer of flavor to chicken curry. 
  • Raw & Canned Tomato – You’ll need a mix of raw tomatoes, canned tomatoes and tomato paste for this recipe. Tomatoes add a great color and acidity to curry dishes. 
  • Ginger – Ginger helps give a spicy flavor that pairs well with any curry recipe. 
  • Full Fat Yogurt & Cream – These two ingredients help give the curry a nice creamy tomato sauce. 

Homemade Indian Curry Spice Blend

You can use a premade spice blend or a curry spice blend made from scratch! 

  • 1 1/2 tbsp Garam masala
  • 2 tbsp Curry powder
  • 1 tbsp Turmeric powder
  • 1 tbsp Sugar
  • 1 tsp Coriander
  • 1 tsp Cumin
  • 1 tsp Cayenne pepper
  • 1 tsp Salt
  • 2 tbsp Dried fenugreek leaves

You can also buy a pre – made Spice Mix as seen below. 

 

How To Make Easy Indian Chicken Curry

  1. In a large pot or into a slow cooker pot add the cooking oil/ghee and turn on the heat. Next add in a large diced onion and sauté for 2 minutes before adding in the diced chicken. Sauté another 7 minutes or until the chicken is no longer pink and the onion is tender.
  2. Next toss in the curry and remaining spices and sauté another 2 minutes before adding in the minced garlic and ginger. Sauté for 1 minute till fragrant.
  3. Add in the tomatoes and along with the tomato paste.
  4. Next add in the yogurt, cream and stir everything to combine.
  5. Serve hot on top of your favorite rice. 

Pressure Cooker Indian Chicken Curry

If you’d like to make this recipe in your instant pot or pressure cooker, follow these steps:

  • Add cooking oil/ghee into the pot and turn it to SAUTE mode. 
  • Next add diced onion and sauté for 2-5  minutes or until veggies begin to soften.
  • Add in diced chicken breast and sauté for another 2-5 minutes or until chicken is no longer pink.
  • Toss in the curry and spices along with garlic and ginger. 
  • Add in the tomatoes and tomato paste, cream and yogurt.
  • Close the lid and seal. Cook on manual high pressure for 10 minutes. 
  • Release naturally or quickly, stir then serve hot over rice.

Slow Cooker Indian Chicken Curry

You can also make this recipe in your crockpot or slow cooker by following the instructions below:

  • Sauté all ingredients except tomatoes, cream and yogurt in a skillet over medium high heat for 5-8 minutes or until vegetables begin to soften and chicken is no longer pink.
  • Add everything to a slow cooker including the tomatoes, tomato paste, canned tomatoes, cream and yogurt and stir until fully combined.
  • Cook on low for 8-10 hours or on high for 5-6 hours or until chicken is fully cooked through. 
  • Stir everything together and serve hot on top of your favorite rice. 

FAQ

CAN I USE COCONUT MILK IN CURRY CHICKEN?

Yes, you can subsite the yogurt for a thick coconut milk if desired. Check out my popular Coconut Chicken Curry Recipe if you are looking for a creamy and dairy free curry. 

HOW DOES CHICKEN CURRY TASTE?

It’s pretty similar in taste to traditional Butter Chicken with a little more spice. It is creamy and has a great balance of flavors from the acidity of the tomatoes and the deep flavors of onion, garlic and ginger. 

CAN I USE FRESH TOMATOES?

Yes! But you’ll also want to be sure to use tomato paste as it helps thicken the sauce. 

WHAT IS A GOOD LOW FAT OPTION FOR CHICKEN CURRY?

Instead of using cream or yogurt, you can use Greek yogurt or sour cream to help bring down the fat content in this recipe. 

Try out making my easy Garlic Naan Bread Recipe to pair with any of my curry recipes! 

You’ll Love My Easy Curry Recipes

I am so thrilled you are reading one of my recipes, if you made this, I want to see! Follow Canadian Cooking Adventures Instagram, snap a photo, and tag and hashtag it with @canadiancookingadventures and #canadiancookingadventures. 

Stay connected and follow along on Facebook, Pinterest, and Instagram for all of my latest recipes

Notes: If you don’t have “Greek Yogurt” feel free to use “Sour Cream” and skip the actual cream in the recipe if desired for a low fat option.

Also you can use, fresh tomatoes or canned for this recipe. 

 

Curries, Date Night, Dinner ideas, Quick and easy recipes, Skip the takeout, Vegetarian

Cheese Butter Masala (Paneer Makhani)

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Craving curry but looking for an alternative to the typical “meat curry” options? Why not try the vegetarian alternative to Chicken Tikka Masala with this Cheese Butter Masala aka (Paneer Makhani). Indie’s favorite curry by the way, she just can’t get enough of the creamy, cheesy flavors! 

From the research Bubba gathered on this dish, he concluded that this Cheese Butter Masala (Paneer Makhani) is a very popular dish in North India.

And is eaten often by the Hindu communities, who are mostly vegetarians. Bubba, Hunter and Indie wish they could be vegetarians like the Hindus, but insist they’re just not ready yet. But with dishes like this they sure could try to be more often.

This cheese can be found in pretty much any major grocer and is a nice change to meat. We hope you like it as much as we do!

 

So creamy and cheesy!

Note: You can add 1 tbsp of fried onions to the  butter mixture of desired. And top with dried fenugreek leaves or parsley.

 

Indie says, when Panner is in the air everyone is sure to want some. 

 


 

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Christmas & Thanksgiving, Desserts

Best Pumpkin Pie Ice Cream

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Do you like Pumpkin Pie? Well I do, so much so that I can eat a whole pie to myself. So I decided to recreate the same pie with this Pumpkin Pie Ice Cream.

Have you ever added vanilla ice cream to your Pumpkin Pie? It becomes even more AMAZING, don’t you agree?

That is what this ice cream becomes. 

I grew up eating Pumpkin pie, it was always served as the main dessert around Thanksgiving, Christmas and sometimes on Halloween.

As a kid I never could get enough of it. And so I wanted to recreate this pie and make it into an ice-cream. 

My family loves Pumpkin pie too, so I made this inspired ice-cream, and boy oh boy this stuff is delicious.

Don’t believe me? 

Well then you’re just gonna have to try it yourself!

Maybe you will even skip the actually pie this year and serve this up and your next family gathering. I’m sure your guests won’t mind! 

I am so thrilled you are reading one of my recipes, if you made this, I want to see! Follow Canadian Cooking Adventures Instagram, snap a photo, and tag and hashtag it with @canadiancookingadventures and #canadiancookingadventures. 

Stay connected and follow along on Facebook, Pinterest, and Instagram for all of my latest recipes!