Indian Butter Chicken Recipe

 

Hi everyone! Today, I want to share a simple recipe for one of my favourite Indian dishes: Butter Chicken! This creamy, mildly spiced curry is perfect for anyone who loves rich and flavorful meals. Let’s make it together at home—it’s easier than you think!

Ingredients (Serves 4)

For the Chicken Marinade:

• 500g boneless chicken (cut into bite-sized pieces)
• 1/2 cup plain yogurt
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon chilli powder (adjust to taste)
• Salt to taste

For the Curry:

• 2 tablespoons butter
• 1 tablespoon vegetable oil
• 1 medium onion (finely chopped)
• 2 garlic cloves (minced)
• 1 teaspoon grated ginger
• 1 teaspoon garam masala
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1 cup tomato purée (or canned tomatoes blended smooth)
• 1/2 cup heavy cream (or coconut milk for a lighter option)
• 1/2 cup water
• Fresh cilantro (optional, for garnish)
• Salt to taste

Steps to Make Indian Butter Chicken

1. Marinate the chicken:

• In a bowl, mix the yoghurt, garlic paste, ginger paste, cumin, coriander, turmeric, chilli powder, and salt.
• Add the chicken pieces and mix well to coat.
• Cover the bowl and let the chicken marinate in the fridge for 30 minutes (or up to 4 hours for deeper flavour).

2. Cook the chicken:

• Heat a large pan over medium heat. Add 1 tablespoon of oil.
• Add the marinated chicken and cook for 5-7 minutes until the pieces are browned and mostly cooked through. Remove the chicken and set it aside.

3. Make the curry base:

• In the same pan, melt 2 tablespoons of butter over medium heat.
• Add the chopped onion and cook for 3-4 minutes until soft and golden.
• Add the minced garlic and grated ginger, and cook for another minute.

4. Add spices and tomatoes:

• Stir in the garam masala, cumin, and paprika. Cook for 30 seconds to release the aroma.
• Pour in the tomato purée and mix well. Let it simmer for 5 minutes until the sauce thickens slightly.

5. Add cream and chicken:

• Stir in the heavy cream and water to make the sauce smooth and creamy.
• Add the cooked chicken pieces back into the pan. Simmer for 10 minutes, stirring occasionally, until the chicken is fully cooked and tender.

6. Taste and serve:

• Taste the curry and adjust salt or spices if needed.
• Garnish with fresh cilantro if you like. Serve hot with basmati rice or naan bread.
  
  

I hope you enjoy making and eating this delicious Butter Chicken! Let me know in the comments how it turned out. Happy cooking!

Duck Stew

Duck stew is a hearty, comforting dish rich in flavour and perfect for a cosy dinner. Although duck can be intimidating for beginners, this simple recipe breaks it down into easy steps. Duck meat is tender and has a unique taste compared to chicken or turkey, making it a delicious choice for stews. The slow cooking process ensures the duck becomes tender and absorbs the flavours of the broth and vegetables.

Ingredients:

• 1 whole duck (cut into pieces) or 4 duck legs
• 2 tablespoons olive oil
• 1 large onion (chopped)
• 2 carrots (sliced)
• 2 celery stalks (sliced)
• 3 cloves garlic (minced)
• 2 cups chicken or vegetable broth
• 1 cup red wine (optional)
• 1 bay leaf
• 1 sprig of thyme (or 1 teaspoon dried thyme)
• Salt and pepper to taste
• 2 potatoes (cubed)
• 1 tablespoon flour (optional, for thickening)

Prepare the Duck:

• If using a whole duck, cut it into pieces (legs, breasts, wings). Pat the pieces dry with paper towels. This helps the skin crisp up nicely during cooking.

Brown the Duck:

• Heat 2 tablespoons of olive oil in a large pot over medium heat.
• Season the duck pieces with salt and pepper. Add the duck to the pot, skin side down, and cook for 5-7 minutes, until the skin is browned and crispy. Flip and brown the other side for a few more minutes.
• Remove the duck and set it aside. Some rendered duck fat should remain in the pot, which will add great flavour to the stew.

Cook the Vegetables:

• In the same pot, add the chopped onion, carrots, celery, and garlic. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.

Add Liquid and Herbs:

• Pour in the chicken or vegetable broth and red wine (if using). Red wine adds depth to the stew, but you can skip it if you prefer.
• Add the bay leaf and thyme, and season with a bit more salt and pepper.

Simmer the Stew:

• Return the duck pieces to the pot. Reduce the heat to low, cover the pot, and let the stew simmer for 1 to 1.5 hours. The duck should become tender as it cooks, and the flavours will blend beautifully.

Add Potatoes:

• About 30 minutes before the stew is done, add the cubed potatoes. They will cook in the broth and become soft, absorbing the flavours of the stew.

Thicken the Stew (Optional):

• If you prefer a thicker stew, mix 1 tablespoon of flour with a little water to make a slurry. Stir this into the stew during the last 10 minutes of cooking.

Serve:

• Once the duck is tender and the potatoes are cooked through, your duck stew is ready to serve. Remove the bay leaf and thyme sprig before serving. Enjoy with a slice of crusty bread or over rice.

Health Benefits:

• Duck: A good source of protein, iron, and healthy fats, duck is a nutritious option that adds variety to your diet.
• Vegetables: The addition of vegetables like carrots, onions, and celery provides essential vitamins and fibre, making the stew balanced and filling.

Boiled Chicken Fried in Breadcrumbs

Boiled chicken fried in breadcrumbs is a simple and delicious dish that combines the tenderness of boiled chicken with the crispy, golden crunch of breadcrumbs. This recipe is perfect for beginners who want to make a satisfying and flavourful meal with minimal ingredients and effort. The dish can be served with mashed potatoes, a fresh salad, or vegetables, making it a versatile option for lunch or dinner.

Ingredients:

• 4 chicken breasts (or thighs)
• 1 cup breadcrumbs
• 1/2 cup all-purpose flour
• 2 eggs
• Salt and pepper to taste
• 2 tablespoons butter
• 2 tablespoons vegetable oil
• Lemon wedges (optional, for serving)
  
  

Boil the Chicken:

• Place the chicken breasts in a large pot and cover them with water. Add a pinch of salt to the water.
• Bring the water to a boil, then reduce the heat to low and simmer the chicken for about 15-20 minutes, or until the chicken is fully cooked. You’ll know it’s done when the internal temperature reaches 75°C (165°F).
• Once the chicken is cooked, remove it from the water and let it cool slightly. Pat the chicken dry with paper towels.

Prepare the Breading Station:

• In one shallow bowl, place the flour and season it with salt and pepper.
• In a second bowl, beat the eggs.
• In a third bowl, add the breadcrumbs.

Bread the Chicken:

• Take the boiled chicken breasts and coat each one first in the flour, then dip it in the beaten eggs, and finally roll it in the breadcrumbs. Make sure the chicken is evenly coated in breadcrumbs.

Fry the Chicken:

• In a large skillet, heat the butter and vegetable oil over medium heat. The combination of butter and oil gives a delicious flavour and helps achieve a golden brown crust.
• Add the breaded chicken breasts to the skillet and fry for 3-4 minutes on each side until the breadcrumbs are golden brown and crispy.
• Be careful not to burn the breadcrumbs; adjust the heat if necessary.

Serve:

• Once the chicken is golden and crispy, remove it from the skillet and let it rest on a plate lined with paper towels to drain any excess oil.
• Serve the chicken with lemon wedges for a bright, fresh flavour, if desired.

Tips for Success:

• Don’t Skip the Boiling: Boiling the chicken first ensures that it’s fully cooked and tender before frying. This step prevents the chicken from drying out when frying.
• Crispy Coating: For an even crispier texture, you can use panko breadcrumbs, which are larger and lighter than regular breadcrumbs.
• Serve Hot: The chicken is best served immediately after frying, so it remains crispy.
  
  

This recipe is straightforward and doesn’t require any advanced cooking techniques. Boiling the chicken beforehand ensures that it stays juicy and tender while frying it in breadcrumbs gives it a crispy, flavourful crust. Even if you’re new to cooking, this dish is easy to master!

Chicken Tabaka (Tsitsila Tabaka)

 

Chicken Tabaka, also known as Tsitsila Tabaka, is a traditional Georgian dish where a whole chicken is flattened and pan-fried until crispy and golden brown. It’s seasoned with garlic and spices, making it full of flavour. This recipe is great for beginners and delivers juicy chicken with crispy skin. It’s perfect for a special dinner or even a simple weekend meal.

Ingredients:

• 1 small whole chicken (about 1.2 kg or 2.6 lbs)
• 3 cloves of garlic, minced
• 1 teaspoon paprika
• 1 teaspoon ground coriander (optional)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil
• 2 tablespoons butter
• Fresh herbs like parsley or cilantro for garnish (optional)
• Lemon wedges for serving

Prepare the Chicken:

• First, you need to flatten the chicken. Place the chicken breast side down on a cutting board to do this. Use kitchen scissors to cut along both sides of the backbone to remove it. Once the backbone is removed, press down firmly on the breastbone to flatten the chicken completely.
  
  
• Pat the chicken dry with paper towels to help it crisp up when cooking.
  
  
• Season the chicken on both sides with the minced garlic, paprika, ground coriander (if using), salt, and pepper. Rub the spices into the skin to ensure the flavours penetrate the chicken.
  
  
  Cook the Chicken:
  
  
• Heat a large, heavy skillet over medium heat. Add the vegetable oil and butter. Once the butter is melted and sizzled, place the chicken skin-side in the pan.
  
  
• You must press the chicken down to get an even, crispy surface. Traditionally, this is done by placing a heavy object, like a second pan or a foil-wrapped brick, on top of the chicken. This flattens the chicken further and helps it cook evenly.
  
  
• Cook the chicken on medium heat for about 15-20 minutes on the first side, or until the skin is golden brown and crispy. Be careful not to burn the garlic.
  
  
  Flip and Finish:
  
  
• Carefully flip the chicken over using tongs or a spatula. Cook on the other side for another 15-20 minutes, until the chicken is cooked through and reaches an internal temperature of 75°C (165°F). If the chicken is browning too quickly, reduce the heat slightly.
  
  
  Serve:
• Once the chicken is fully cooked, transfer it to a cutting board and let it rest for 5 minutes before cutting it into pieces.
  
  
• Garnish with fresh herbs and serve with lemon wedges on the side for a bright, fresh flavour.
  
  
• Chicken Tabaka is often served with a simple salad or roasted vegetables, but you can also enjoy it with rice or potatoes.

Cooking Tips:

• Flattening the Chicken: If you don’t have kitchen scissors, you can ask your butcher to spatchcock (flatten) the chicken for you.
• Weight for Pressing: If you don’t have a second heavy pan or a brick, you can use anything heavy that can be safely placed on top of the chicken, like a cast-iron pan or a pot filled with water.
• Checking for Doneness: Always check that the internal temperature of the chicken has reached 75°C (165°F) to ensure it’s fully cooked and safe to eat.
  
  

This dish is surprisingly simple to make but packs a lot of flavour. Flattening the chicken helps it cook faster and more evenly, making it less likely to dry out. Plus, you don’t need any complicated ingredients—just basic spices, oil, and butter.

Chicken cutlets with mushrooms

 

Chicken cutlets with mushrooms are a simple and delicious dish that is perfect for beginners. The tender chicken pairs beautifully with the rich, earthy flavours of sautéed mushrooms. This easy recipe is great for a quick dinner or lunch and goes well with mashed potatoes, rice, or a fresh salad.

This recipe is straightforward and doesn’t require any complicated techniques. The mushrooms add a lot of flavour to the dish, and the creamy option makes it even more comforting. Plus, it’s a versatile meal that you can pair with different sides.

Ingredients:

• 4 chicken cutlets (thinly sliced chicken breasts)
• 200g (7 oz) mushrooms, sliced
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1/2 cup chicken broth or water
• 1/4 cup cream (optional, for a creamier sauce)
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

Prepare the Chicken:

• Season the chicken cutlets with salt and pepper on both sides.
  
  
• Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the chicken cutlets and cook for 3-4 minutes on each side until golden brown and cooked through. Remove the chicken from the pan and set it aside.

Cook the Mushrooms:

• In the same pan, add 1 tablespoon of olive oil and the butter. Add the chopped onion and sauté for 3-4 minutes until soft and translucent.
  
  
• Add the minced garlic and cook for another minute.
  
  
• Stir in the sliced mushrooms and cook for 5-6 minutes until the mushrooms are golden brown and have released their moisture.

Make the Sauce:

• Pour in the chicken broth (or water) and stir to combine with the mushrooms. Let it simmer for 3-4 minutes to reduce slightly.
  
  

• For a creamier sauce, you can stir in the cream at this point. Cook for another 2 minutes until the sauce thickens slightly.

Combine and Serve:

• Return the cooked chicken cutlets to the pan, nestling them into the mushroom sauce. Let them heat through for 2-3 minutes.
  
  

• Garnish with fresh parsley, if desired, and serve the chicken cutlets with your choice of sides.

Tips for Success:

• Don’t Overcook the Chicken: Chicken cutlets cook quickly, so keep an eye on them to avoid overcooking, which can make them dry.
  
  
• Use Fresh Mushrooms: Fresh mushrooms like buttons or cremini add a rich, earthy flavour to the dish. If you want more intense flavours, you can use a mix of mushrooms like shiitake or oyster.
  
  
• Customise the Sauce: The broth-based mushroom sauce is still delicious without cream. You can also add herbs like thyme or rosemary for extra flavour.
  
  
  
  

Chicken stewed with mushrooms in tomato sauce

Chicken stewed with mushrooms in tomato sauce is a hearty and delicious dish perfect for beginners. The slow-cooked chicken becomes tender and absorbs the rich flavours of the tomato sauce, mushrooms, and seasonings. It’s a great comfort food that you can serve with rice, pasta, or even crusty bread.

Here’s how to make it!

Salt and fry the prepared chicken. Thoroughly clean and wash fresh white mushrooms or champignons, chop them finely, put them in a bowl, put on low heat, add a little melted chicken fat and stew for 20 minutes. Cut the fried chicken into portions or smaller pieces with bones, put them in a dish, add the mushrooms, pour in the tomato sauce and then stew until cooked for another 15-20 minutes, covering the dish with a lid.

For 1 medium-sized chicken - 2 tbsp. of melted chicken fat, 100 g of mushrooms, 150-200 g of tomato sauce.

Why It’s Great:

This dish is easy to prepare, making it perfect for beginners, yet it tastes like something you might find in a restaurant. The slow simmering ensures that the chicken stays juicy and tender while the sauce develops deep, rich flavours from the tomatoes, garlic, and mushrooms.

Health Benefits:

• Chicken: A great source of lean protein, which is essential for muscle growth and repair.
• Mushrooms: Low in calories, high in antioxidants, and a good source of vitamins like B12 and D.
• Tomatoes: Rich in vitamin C and antioxidants, especially lycopene, which supports heart health.

Tips for Beginners:

1. Don’t Rush: Let the chicken simmer gently in the sauce so it becomes tender and the flavours meld together.
2. Customise: You can easily adapt this recipe by adding vegetables like spinach or bell peppers, or by using herbs like basil or rosemary for a different flavour profile.
3. Leftovers: This dish tastes even better the next day, so feel free to make extra and enjoy the leftovers.
   
   

Steamed chicken

Steamed chicken is one of the healthiest and simplest ways to cook chicken. It's low in fat, tender, and retains all its natural juices and nutrients. This method is perfect for beginners because it doesn't require much effort or special cooking skills. You’ll end up with juicy, flavourful chicken that can be eaten on its own or added to salads, sandwiches, or stir-fries.

Prepare raw chicken or chicken put in a pot, add peeled, washed and cut roots and onions, carcass three-quarters pour meat broth or water, salt, cover and cook: chicken 1-1/2 hours, small chicken 30-40 minutes.

At the end of cooking prepare the sauce. For this 1-2 tbsp. of flour lightly fry with the same amount of butter, dilute with 11/2-2 cups of broth, stir and boil for 5-10 min. If the chicken is small, it is necessary to take less flour and oil. Strain the resulting sauce, add a teaspoon of lemon juice (or citric acid), salt to taste, and a piece of butter and stir thoroughly until the butter is completely combined with the sauce. The sauce is even tastier if 1/2 cup of white grape wine is added to it during cooking. Before serving, cut the chicken or chicken into pieces, place it on a warmed dish and pour the prepared sauce over it.

For garnish, you can serve bean pods dressed with butter, boiled rice and boiled potatoes. White mushrooms or mushrooms in boiled form, cut into slices, can be added to the sauce.

 For 1 chicken  - 1-2 tbsp. flour, 1 carrot, 1 parsley, 1 onion head, 2 tbsp. oil.

Serving Suggestions:

- With Vegetables: Serve with steamed or roasted vegetables like broccoli, carrots, or green beans for a balanced meal.

- In Salad: Slice the steamed chicken and add it to a fresh salad with lettuce, cucumbers, and tomatoes for a light, healthy meal.

- With Rice or Noodles: You can also serve steamed chicken over a bed of rice or noodles with a bit of soy sauce for a quick, satisfying dinner.

 Tips for Beginners:

1. Don’t Overcook: Make sure not to oversteam the chicken, as this can make it dry. Check for doneness after about 15 minutes.

2. Use a Thermometer: To avoid undercooking or overcooking, use a meat thermometer to ensure the chicken reaches 75°C (165°F).

3. Customise the Flavours: While salt and pepper are classic seasonings, you can get creative by adding soy sauce, ginger, garlic, or even herbs like thyme to the chicken before steaming.

Zesty Lemon Chicken

Zesty Lemon Chicken is a straightforward recipe with basic ingredients, making it ideal for beginners. The steps are easy to follow, and the marinade provides a big burst of flavour with minimal effort. Plus, this dish is versatile — you can grill, bake, or pan-fry the chicken, and it pairs well with many side dishes.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 lemons (juice and zest)
• 3 cloves of garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Prepare the Marinade: In a small bowl, combine the juice of 2 lemons, the zest from 1 lemon, minced garlic, olive oil, oregano, paprika, salt, and pepper. Whisk everything together to make a zesty marinade.

2. Marinate the Chicken: Place the breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring that each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes to 1 hour. Marinate for up to 4 hours for the best flavour, but if you're in a rush, even a short marinating time will infuse the chicken with flavour.

3. Cook the Chicken: Heat a large skillet or grill pan over medium heat. Add a drizzle of olive oil to the pan if needed. Once hot, place the marinated chicken breasts in the skillet. Cook for about 6-7 minutes per side, depending on the thickness of the chicken breasts, until they are golden brown and cooked through. The internal temperature should reach 75°C (165°F) to ensure the chicken is fully cooked.

4. Rest and Serve: Once the chicken is cooked, remove it from the skillet and let it rest for 5 minutes. Resting allows the juices to redistribute, making the chicken more tender. Slice the chicken and serve with an extra drizzle of lemon juice, if desired. Garnish with freshly chopped parsley for a touch of freshness.
   
   

Serving Suggestions:

You can serve Zesty Lemon Chicken with various side dishes like roasted vegetables, a simple salad, or rice. For a Mediterranean twist, serve it with a quinoa salad or roasted potatoes. If you want a lighter meal, a fresh green salad with a light vinaigrette works perfectly.

Tips for Beginners:

1. Don’t Overcook the Chicken: To prevent the chicken from becoming dry, use a meat thermometer to check the internal temperature. The chicken is ready when it reaches 75°C (165°F).
   
   
2. Customise the Flavours: You can easily adjust the amount of lemon or garlic in the marinade to suit your taste. Add more lemon for extra zing or more garlic for a stronger kick.
   
   
3. Meal Prep Option: This recipe is excellent for meal prepping. You can marinate the chicken the night before and cook it when you're ready to eat. The chicken can also be stored in the fridge for up to 3 days, making it a great option for quick meals during the week.