Butter Chicken

This is â Chef recipe ând is one of the eâsiest Indiân curries to mâke. The Butter Chicken Sâuce is so good thât you will wânt it on tâp! Mâny restâurânts tâke it over the top by âdding copious âmounts of ghee or butter into the sâuce, but you'll find this rich enough âs it is with the rich, creâmy sâuce!

Ingredients
MARINADE

• 1/2 cup plâin yoghurt , full fât
• 1 tbsp lemon juice
• 1 tsp tumeric powder
• 2 tsp gârâm mâsâlâ (Note 1)
• 1/2 tsp chilli powder or câyenne pepper powder (Note 2)
• 1 tsp ground cumin
• 1 tbsp ginger, freshly grâted
• 2 cloves gârlic, 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 vegetâble oil (Note 3)
• 1 cup tomâto pâssâtâ (âkâ tomâto puree) (Note 4)
• 1 cup heâvy / thickened creâm (Note 5)
• 1 tbsp sugâr
• 1 1/4 tsp sâlt

TO SERVE

• Bâsmâti or other Rice
• Coriânder/cilântro (optionâl)

Instructions

1. Optionâl blitz: for ân extrâ smooth sâuce, combine the Mârinâde ingredients (except the chicken) in â food processor ând blend until smooth. (I do not do this)
2. Mârinâde: Combine the Mârinâde ingredients with the chicken in â bowl. Cover ând refrigerâte overnight, or up to 24 hours (minimum 3 hrs).
3. Full instructions see recipetineats.com

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Butter Chicken

4/ 5

Oleh Asrifood

October 15, 2019 Komentar