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BUTTER CHICKEN


INGREDIENTS :


CHICKEN :

720 Grams Cubed Boneless Chicken Breast.

1 Tablespoon Garlic Powder

1 Tablespoon Ginger Powder

1 1/2 Teaspoon Chilli Powder

2 Tablespoons Water


SAUCE :

500 Grams Tomatoes cubed

2 Medium diced Onions

60 Grams Cashews

1 Tablespoon Kasuri Methi

1/2 Teaspoon Garam Masala

4 Tablespoons Sugar

30 Grams Minced Ginger

4 Minced Garlic Cloves

1 Chopped Red Chilli

6 Tablespoons Butter

3 Tablespoons Cream

2 Tablespoons Malt Vinegar

1/4 Teaspoon Salt

2 Tablespoons Vegetable Oil

1 Cup Water


INSTRUCTION :


.In a mixing bowl add 720 Grams Cubed Boneless Chicken Breast

.In a cup mix 1 Tablespoon Garlic Powder,

1 Tablespoon Ginger Powder,

1 1/2 Teaspoon Chilli Powder with

2 Tablespoons Water

.Pour mixture onto the chicken and marinade

.Leave to sit for 15 minutes

.place 2 Tablespoons Vegetable Oil into wok

.Place marinated Chicken into the wok and cook until fully cooked

.Remove Chicken and set aside

.Add 2 Medium diced Onions

.Add 1 Tablespoon Butter and mix

.Add 500 Grams cubed Tomatoes and 60 Grams Cashews

.Add 1 cup Water

.Add 30 Grams Minced Ginger, 4 Minced Garlic Cloves, 1/4 Teaspoon Salt, 1 Chopped Red Chilli, 1 Tablespoon Kasuri Methi, 2 Tablespoons Malt Vinegar,

1/2 Teaspoon Garam Masala, 4 Tablespoons Sugar, 5 Tablespoons Butter

.Simmer for 20 minutes until mushy

.Transfer sauce mixture into a mixing bowl

.Blend until smooth consistency

.sieve mixture back into the wok

.add 2 Tablespoons of cream

.Add chicken and mix together

.Continue to simmer for 10 minutes

.Garnish with Kasuri Methi and cream


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