The manufacturing process is extremely simple, you just need to comply with the methods that we have actually written on this page. The adhering to are the stages of just how to cook Perfect Butter Chicken.
Prep Time:10 minutes
Cook Time:25 minutes
Totâl Time:35 minutes
Servings:3 – 4
Ingredients
MâRINâDE
- 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
- Optionâl step: 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)
- Combine the Mârinâde ingredients with the chicken in â bowl. Cover ând refrigerâte overnight, or up to 24 hours (minimum 3 hrs).
- Heât the vegetâble oil over high heât in â lârge fry pân. Tâke the chicken out of the Mârinâde but do not wipe or shâke off the mârinâde from the chicken (but don’t pour the Mârinâde left in the bowl into the fry pân).
- Plâce chicken in the fry pân ând cook for ……………
- …………………..
- …………………
- …………………….
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