Butter Chicken




Ingredients
MARINADE
  • 1/2 cup plain yoghurt , full fat
  • 1 tbsp lemon juice
  • 1 tsp tumeric powder
  • 2 tsp garam masala (Note 1)
  • 1/2 tsp chilli powder or cayenne pepper powder (Note 2)
  • 1 tsp ground cumin
  • 1 tbsp ginger, freshly grated
  • 2 cloves garlic, 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 vegetable oil (Note 3)
  • 1 cup tomato passata (aka tomato puree) (Note 4)
  • 1 cup heavy / thickened cream (Note 5)
  • 1 tbsp sugar
  • 1 1/4 tsp salt

TO SERVE
  • Basmati or other Rice
  • Coriander/cilantro (optional)

Instructions
  1. Optional blitz: for an extra smooth sauce, combine the Marinade ingredients (except the chicken) in a food processor and blend until smooth. (I do not do this)
  2. Marinade: Combine the Marinade ingredients with the chicken in a bowl. Cover and refrigerate overnight, or up to 24 hours (minimum 3 hrs).
  3. Cook chicken: Heat the ghee (butter or oil) over high heat in a large fry pan. Take the chicken out of the Marinade but do not wipe or shake off the marinade from the chicken (but don't pour the Marinade left in the bowl into the fry pan).
  4. Place chicken in the fry pan and cook for around 3 minutes, or until the chicken is white all over (it doesn't really brown because of the Marinade).
  5. Sauce: Add the tomato passata, cream, sugar and salt. Turn down to low and simmer for 20 minutes. Do a taste test to see if it needs more salt.
  6. Garnish with coriander/cilantro leaves if using. Serve with basmati rice.
  7. The Butter Chicken is pictured with my very easy No Yeast Flatbread and no-fry papadums (Note 5)


 This Recipe adapted from >>>> Click Here

Komentar

Posting Komentar

Postingan populer dari blog ini

Orange Dreamsicle Salad- Don’t LOSE this recipe

Gambar
Ingredients: 1 box orange Jell-O 1 box instant vanilla pudding 1 cup boiling water 1/2 cup cold water 1 Cool Whip 8 oz. 1 can mandarin oranges 14 oz. , drained 1 cup mini marshmallows Instructions: In a large bowl combine orange Jell-O and boiling water. Whisk until Jell-o is dissolved. Add cold water and allow to chill for 15 minutes in refrigerator. Slowly whisk in vanilla pudding mix until smooth and chill for another 15-20 minutes or until it becomes slightly thickened. Fold in Cool Whip, mandarin oranges and marshmallows This Recipe adapted from >>>> Click Here
Baca selengkapnya

NO-BAKE STRAWBERRY YUM YUM

Gambar
INGREDIENTS: Crust: 1 1/4 c. graham cracker crumbs 6 T. unsalted butter, melted Cream Cheese Mixture: 1 (8 oz.) package cream cheese, softened 1/2 c. confectioners' sugar 2 c. whipping cream 1 tsp. vanilla extract, divided 3 T. granulated sugar Strawberry Filling: 1 (21 oz.) can strawberry pie filling INSTRUCTIONS: Prepare the Crust: In a bowl, combine graham cracker crumbs and melted butter. Blend with a fork until crumbs are moistened. Set aside 2 tablespoons of crumbs to sprinkle on the top. Press crumb mixture into the bottom of a 9x9-inch pan that's been sprayed with non-stick cooking spray. Prepare the Cream Cheese Mixture: With an electric mixer, cream together softened cream cheese, 1/2 cup confectioners' sugar, and 1/2 teaspoon vanilla extract until smooth. In a separate bowl, whip the whipping cream, 3 tablespoons granulated sugar, and remaining 1/2 teaspoon vanilla extract until stiff pe
Baca selengkapnya

CREAMY RANCH CHICKEN (CROCK POT CREAM CHEESE RANCH CHICKEN)

Gambar
Ingredients 4 boneless, skinless chicken breasts 2 tablespoons butter, melted (I used 4 tablespoons) 1 can cream of chicken soup (10 3/4 ounce) 8 ounces of cream cheese, cut into cubes 1/2 cup chicken broth (I used low sodium) 1 packet (1 ounce)   Hidden Valley Ranch Dressing Mix paprika – few dashes 1/4 teaspoon minced garlic (I used 1/2 teaspoon) 1/4 teaspoon dried parsley flakes (I used 1/2 teaspoon) 1/8 teaspoon dried oregano (I omitted) DIRECTIONS TIPS – BAKING IN THE OVEN I doubled the butter, garlic and parsley and omitted the oregano. I followed the same instructions, but instead of using my crock pot, I placed the chicken breasts in a 9×13 baking dish, lightly sprayed with non-stick cooking spray. I sprinkled the breasts with paprika and the ranch dressing packet, then drizzled the melted butter on top. I used a brush to get the butter even over the chicken. I baked the chicken uncovered at 350 degrees f. (pre-heated), on
Baca selengkapnya