Rice with Butter Chicken Cream Masala & Chicken Teriyaki

Name: How to cook Rice with Butter Chicken Cream Masala & Chicken Teriyaki - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Rice with Butter Chicken Cream Masala & Chicken Teriyaki

#ChristmasGift Its a delicious and comfort food, an Asian dish. Its a Basmati Rice dish with Butter Chicken Cream Masala and Chicken Teriyaki pieces. Side dishes, there are 2 dishes, of stir fried Green Beens and of Swiss Chard (Silverbeet)

Ingredient

Food ration :

4 servings

400 g

deboned leg chicken, wash, cut 3x3cm

Chicken breast, slice half, then cut into square 3cm x 3cm

1/2

& 1/2 big white onion chopped finely

+2 garlic cloves smashed, then chopped finely

4 cm

+4 cm Grated fresh ginger, dice finely

2 tbs

Teriyaki Sauce

1 tbs

Sesame seeds

1 cup

Butter Chicken Masala in a jar (from Asian Supermarket)

2 pcs

Kaffir lime or Lemon leaves, tear off at the edges

2 tbs

Tamarind Paste (has sharp sweet lemony flavour)

1 cup

double Cream

1 bunch

Swiss Chart /Silverbeet, wash, chopped roughly

3 handfuls

frozen Green Beans (of cutting 3 cm long)

3 tbs

+3 tbs + 2bs oil the Rice Bran oil for stir- fry

Cooking instructions

* Step 1

Wash the deboned Chicken legs, cut into 3x3cm, mix with Teriyaki sauce, marinade for 10'. Cook 1. 5 cups washed Basmati arice in Rice Cooker.

* Step 2

In a wok, warm 1cup cooking oil, stir fry the onion for 2' then add 1 garlic, ginger and stir-fry for 1' then put the Chicken Legs pieces, stir fry for 3' then, add the 2 tbs Teriyaki Sauce and sprinkle of salt, tossing around and cook for another 5'. Taste the salt. Turn off, remove, transfer to a serving dish, sprinkle on top 1 tbs Sesame seeds.

* Step 3

How to make a quick and simple Butter Chicken. Slice in half the Chicken Breast, then cut the Chicken Breast into 3cm x 3cm marinade with lemon juice for 10'.

* Step 4

Heat 1 cup oil in a wok, add the onions, stir fry for 2', then add 2 garlic cloves & ginger, stir fry 1' then add the Chicken Breast pieces, salt, grinded black pepper add the Butter Chicken paste, lemon leaves & the Tamarind paste and stir-fry for 3' Cook until well coated and tender then lastly add 1 cup double Cream and just keep stirring for another 1 minute, taste the salt then when the chicken has cooked, turn off the fire, remove. Transfer to a serving dish.

* Step 5

In a wok put I tbs oil, heat add 2 tbs chopped onions then stir fry for 2 minutes then add 1 garlic the frozen Green Beans, pinch of salt 1 cup water and grated Black Pepper. Let it boil, simmer for 10 minutes until the veges are just cook, and crunchy. Turn off the fire. Then transfer them into a serving dish.

* Step 6

In a wok put 1 tbs chopped onion, fry in 1 tbs Oil, then add the Swiss Chart vegetable, salt and 1 the water. Stir fry for 2 minutes, half cooked then quickly turn off the fire. Transfer to a serving dish

* Step 7

To assemble, to serve on the table: Scoop out the fluffy warm rice onto individual plate. Put a few Butter Chicken Cream Masala with the gravy on top of Rice as bed. On side put Chicken Teriyaki pieces, the cooked veges Green Beans and Swiss Chard/Silverbeets.

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