Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, butter chicken my version. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Butter chicken my version is one of the most well liked of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Butter chicken my version is something which I have loved my whole life.
Join the thousands who have made and loved this very popular recipe! If you're looking for more deliciously authentic Indian recipes, check out my Punjabi Dry Chicken Curry recipe or my Chicken Korma! This Instant Pot Butter Chicken, also known as murgh makhani, is absolutely restaurant-quality.
To get started with this recipe, we must prepare a few components. You can have butter chicken my version using 26 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Butter chicken my version:
- Take marinade
- Prepare 2 lb chicken breasts
- Get 1/2 tsp ground ginger
- Take 1/2 tsp granulated garlic powder
- Prepare 1/2 tsp garam masala
- Take 1/2 tsp ground cumin
- Take 1 1/2 tsp lemon or lime juice
- Take 1/2 tsp turmeric
- Prepare 1/2 tsp cayenne pepper
- Make ready 1/2 tsp salt
- Prepare second stage marinade
- Prepare 75 ml sour cream
- Prepare sauce
- Take 14 oz coconut milk
- Get 1/2 tsp ground ginger
- Make ready 1/2 tsp granulated garlic powder
- Take 1/2 tsp garam masala
- Prepare 1/2 tsp ground cumin
- Make ready 1/2 tsp turmeric
- Prepare 1/2 tsp cayenne pepper
- Prepare 1/2 tsp salt
- Make ready 1/2 cup butter, softened or melted
- Make ready 14 oz tomato puree
- Make ready 1/2 tsp cardamon powder
- Take garnish
- Take 1 tsp cilantro
For this shortcut version, I'm using quick-cooking boneless, skinless chicken breasts (but feel free to use thighs or a mix of breasts and thighs) and skipping the overnight. Serve this delicious chicken curry with basmati rice and a simple salad for an easy peasy midweek supper. It's simplified and cooked all in one pan and goes great with a side of rice or naan! I've been experimenting with my own version of home-made butter chicken over the past few weeks and I've finally found the perfect one.
Steps to make Butter chicken my version:
- Cut chicken into bite sized pieces put in a zip lock bag and add marinade except sour cream. Put in refrigerator for an hour, then add sour cream put back in refrigerator for 30 minutes.
- Preheat oven 400° Fahrenheit
- Put chicken on a baking pan bake for 30 minutes.
- Add the tomato puree to a sauce pan add the cardamon, ginger,garlic,garam masala,cumin,turmeric, cayenne pepper, and salt simmer 7 minutes. Add butter and milk. Mix well, till smooth. Then add chicken coating everything. Top with cilantro for garnish.
- I served with roasted cauliflower.
Indian butter chicken is the Indian version, which is equally renowned and savors by gastronomes worldwide. I served butter chicken to my customers in my cafe early this month, and the reception was phenomenal. This Vegan Butter Chicken will blow your mind and impress your friends! It's a healthier version of the classic, and so rich and creamy! I'm on a mission recreate all the things that I loved when I used to eat when I ate meat, ages ago.
So that is going to wrap this up with this special food butter chicken my version recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
