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Home Dish Rich and creamy butter chicken curry

Rich and creamy butter chicken curry

Name: How to cook Rich and creamy butter chicken curry - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 people
Cuisine: Us

Introduce

Chef :

Kanaaneko

Rich and creamy butter chicken curry

This butter chicken curry is the result of a trial and error. When I first made it, it was not rich and the flavours of each ingredient didn't really combine together. After making improvements each time I made it, I finally had a recipe that I can confidently serve to my family and friends. It's not a quick recipe, but it's really worth making it!

Ingredient

Food ration :

3 people

Cooking time :

1 hour 30 mins

400 g

Chicken breast

table spoons Plain yogurt

1 tea spoon

Salt

tea spoons Curry powder

Onion (finely chopped)

40 g

Cashew nuts

100 cc

Water

tin/400g Tomato diced tin

Garlic cloves (grated)

1 piece

Ginger (grated)

Caldamon wholes

Dried chili (Depends on your preferred spiciness)

1 tea spoon

Cumin seeds

200 cc

Fresh whole milk

1 table spoon

Curry powder

1 table spoon

Honey

30 g

Butter

table spoons Double cream

1 tea spoon

Galam masala

1 table spoon

Double cream (for decoration)

Cooking instructions

* Step 1

Cut the chicken into bite-sized pieces, marinate with curry powder, yoghurt and salt. Keep the bowl in the refrigerator for an hour.

* Step 2

Finely chop the onion and grate the garlic and ginger.

* Step 3

Place1 table spoon of oil in a frying pan and fry the chopped onions over medium to low heat until transparent and candied. (It takes over 15 mins)

* Step 4

Prepare a separate pan or pot. Before putting it on the fire, spread 2 table spoons of oil and add cardamom, cumin and chilli.If you like it spicy, cut the chilli and get the seeds inside(seeds are the spicy part of the chilli).

* Step 5

Simmer over low heat and wait until you smell the nice aroma of spices. When fragrant, add the grated ginger and garlic fry for 1 minute (be careful, as the oil will splash). Add the tin tomatoes to the pan. Fry well until you can taste the natural sweetness of the tomatoes. (If the tomatoes are not cooked well, the curry will become sour)

* Step 6

Place the cashew nuts soaked in water in a blender and stir well until no particles are visible (stirring well will give the curry a smooth texture). Add the fried onions and stir further to make a paste.

* Step 7

Add the paste made in step 6, add two pinches of salt and heat over medium heat. Add one tablespoon of curry powder and heat further. Add milk, honey and salt.

* Step 8

Fry the marinated chicken in the pan used to fry the onions. Do not touch the chicken too much, and brown the surface of the chicken.

* Step 9

Add grilled chicken in the pot of gravy.

* Step 10

Add butter and double cream. Add garam masala and stir well. Taste it and adjust to your taste with salt. Turn off the heat, cover the pot with a lid and steam for 15 minutes.