Butter Chicken



Ingredients
MARINADE

  • 1/2 cup pláin yoghurt , full fát
  • 1 tbsp lemon juice
  • 1 tsp tumeric powder
  • 2 tsp gárám másálá (Note 1)
  • 1/2 tsp chilli powder or cáyenne pepper powder (Note 2)
  • 1 tsp ground cumin
  • 1 tbsp ginger, freshly gráted
  • 2 cloves gárlic, crushed
  • 1.5 lb / 750 g chicken thigh fillets, cut into bite size pieces

CURRY
  • 2 tbsp (30 g) ghee or butter, OR 1 tbsp vegetáble oil (Note 3)
  • 1 cup tomáto pássátá (áká tomáto puree) (Note 4)
  • 1 cup heávy / thickened creám (Note 5)
  • 1 tbsp sugár
  • 1 1/4 tsp sált

TO SERVE

  • Básmáti or other Rice
  • Coriánder/cilántro (optionál)


Instructions

  1. Optionál step: for án extrá smooth sáuce, combine the Márináde ingredients (except the chicken) in á food processor ánd blend until smooth. (I do not do this)
  2. Combine the Márináde ingredients with the chicken in á bowl. Cover ánd refrigeráte overnight, or up to 24 hours (minimum 3 hrs).
  3. Heát the vegetáble oil over high heát in á lárge fry pán. Táke the chicken out of the Márináde but do not wipe or sháke off the márináde from the chicken (but don't pour the Márináde left in the bowl into the fry pán). 
  4. ..............
  5. ..................

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