Butter chicken my version Recipe

Categories: Recipes

Butter chicken my version Recipe

Butter chicken my version

Butter chicken my version. In a medium sized pot on medium heat add butter, onions, garam masala, paprika and curry paste. Butter chicken is a great, ever-evolving, cross-continental dish found in Delhi, London, New York, Perth and most points in between. In its purest form, it is yogurt-and-spice-marinated chicken. #simple&easy#indiancuisine#chefinthehouse Melt a few tablespoons of butter in a skillet over medium heat. This recipe for Butter Chicken is one of my favourites. This is a healthier and easier version of the popular Take Away dish. To cook Butter chicken my version you need 26 ingredients and 5 steps easily.

The ingredients needed to make Butter chicken my version:

of marinade
2 lb of chicken breasts
1/2 tsp of ground ginger
1/2 tsp of granulated garlic powder
1/2 tsp of garam masala
1/2 tsp of ground cumin
1 1/2 tsp of lemon or lime juice
1/2 tsp of turmeric
1/2 tsp of cayenne pepper
1/2 tsp of salt
of second stage marinade
75 ml of sour cream
of sauce
14 oz of coconut milk
1/2 tsp of ground ginger
1/2 tsp of granulated garlic powder
1/2 tsp of garam masala
1/2 tsp of ground cumin
1/2 tsp of turmeric
1/2 tsp of cayenne pepper
1/2 tsp of salt
1/2 cup of butter, softened or melted
14 oz of tomato puree
1/2 tsp of cardamon powder
of garnish
1 tsp of cilantro

Steps to make Butter chicken my version:

Cut chicken into bite sized pieces put in a zip lock bag and add marinade except sour cream. Put in refrigerator for an hour, then add sour cream put back in refrigerator for 30 minutes.
Preheat oven 400° Fahrenheit
Put chicken on a baking pan bake for 30 minutes.
Add the tomato puree to a sauce pan add the cardamon, ginger,garlic,garam masala,cumin,turmeric, cayenne pepper, and salt simmer 7 minutes. Add butter and milk. Mix well, till smooth. Then add chicken coating everything. Top with cilantro for garnish.
I served with roasted cauliflower.

Melt the butter and vegetable oil in a large skillet over medium heat. Stir in the chicken, onion, and garlic. Stir in the curry powder, curry paste, tandoori masala, garam masala, and tomato paste until no lumps of tomato paste remain. All your burning Twosleevers butter chicken questions answered here! Everything from trouble shooting, substitutions, meal prep, questions about my audacity in creating such a simple Indian dish–everything you always wanted to know and more, answered in one handy-dandy FAQ.

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