Wednesday, October 8, 2014

Indian Butter Chicken

Indian Butter Chicken
Indian Butter Chicken. Photo by PaulaG
Servings:

4-6

Units: US | Metric

2 tablespoons shelled nut oil

1 kg boneless skinless chicken breast, cut in extensive pieces

50 g margarine

2 teaspoons garam masala

2 teaspoons sweet paprika

2 teaspoons ground coriander

1 tablespoon ground crisp green ginger

1/2 teaspoon bean stew powder (pretty much to taste)

1 cinnamon stick

6 cardamom cases, wounded

1 (400 g) can tomato puree

1 tablespoon sugar

1/4 glass plain yogurt

1/2 glass cream

1 tablespoon lemon juice

Headings:

1

Heat a wok until truly hot, include 1 Tbsp oil.

2

Include a large portion of the chicken and panfry for around 4 minutes or until chicken is a decent color.

3

Uproot to plate.

4

Include additional oil and cook staying chicken.

5

Expel from wok.

6

Diminish warm and include the margarine.

7

At the point when liquefied include the greater part of the flavors and panfry until fragrant- around 1 moment.

8

Return chicken to wok and blend to layer with the flavors.

9

Include the tomato and sugar and stew for 15 minutes- blend infrequently.

10

Include the yogurt, cream and lemon squeeze and stew for 5 minutes or until the sauce thickens a bit.

11

Serve over rice.

12

**this dish can be solidified. After step nine cool totally then store in a zip-lock pack in the cooler. To warm, defrost in sack in cooler overnight then add substance to pot. Warm delicately, then stew for 8 minutes - include the yogurt, cream and lemon squeeze and stew for 5 more

No comments:

Post a Comment