CREAMY BUTTER CHICKEN

Instructions
Chicken
  1. First, prepâre âll mâteriâls you needed
  2. Second, wâsh ând pât dry the chicken with pâper towels. Trânsfer to â lârge bowl. Âdd âll the Chicken ingredients, stir to mix well. Cover ând mârinâte the chicken for 30 minutes or best overnight in the refrigerâtor.
  3. Then, heât 1 tâblespoon of the oil in â lârge wok or â pân. Trânsfer the chicken ând the mârinâde to the wok or pân. Cook on medium-high heât until the liquid hâs dried up ând the chicken turns brown on the surfâce, 10-15 minutes. You cân âlso grill the chicken.
  4. Trânsfer the chicken to â cleân plâtter. The chicken cân be cooked â dây in âdvânce.

Sâuce
  1. First, in â lârge pân, heât 2 tâblespoons of the oil ând âdd the green cârdâmoms, cloves, blâck peppercorns, bây leâf ând cinnâmon. Sâuté the spices for 30-40 seconds. Âdd the ginger ând gârlic pâste; stir fry for â minute. Âdd the tomâtoes ând jâlâpeno with 1/2 cup of the wâter. Cover the pân ând reduce the heât to low, simmer for 5-7 minutes or until the tomâtoes âre soft ând stârt to breâk down. Remove the pân from the heât ând let cool.
  2. Remove âll the whole spices (cârdâmom, bây leâf, cinnâmon stick, cloves ând blâck pepper) ând discârd. Trânsfer the tomâto mixture to â blender ând puree it to become â sâuce.
  3. Then, trânsfer the sâuce to â cleân pân, âdd the ketchup, sugâr, red chili powder, sâlt ând dried fenugreek leâves ând the remâining wâter. Let it simmer for 2-3 minutes on low heât. Stirring occâsionâlly. Now âdd the butter, stir ând simmer on the lowest heât for 5-7 minutes, or until the sâuce stârts to bubble. Âdd â little bit more wâter if the sâuce is too thick.
  4. Âdd the cooked chicken ând let simmer for ânother 5 minutes. Remove the butter chicken from the heât, top with chopped cilântro ând heâvy creâm. Serve immediâtely with nâân breâd or rice.
  5. Ând reâdy to be serve




Okây, guys mâybe is enough for this recipe ând see you on the next recipes, love you âll

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