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Butter Chicken was the most delivered restaurant dish in Canada during the pandemic which tells me we really need to look at butter chicken.
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Recipe:
BUTTER CHICKEN
Yield: 4 servings
INGREDIENTS
500 g chicken breast, boneless, skinless, cut into large strips
Marinade:
1 cup whole milk yogurt
3 garlic cloves, minced
3 tbsp ginger, grated
1½ tsp turmeric
1½ tsp paprika
1 tbsp garam masala (See blend below)
1 tsp salt
Butter Chicken Sauce:
2 tablespoons butter
1½ cups onions, chopped
1 tbsp garlic, minced
1½ tablespoons ginger root, grated
1½ tsp chili powder
¾ tsp ground turmeric
¾ tsp ground coriander
½ tsp ground cinnamon
½ tsp ground cumin
1 can (798 mL/28 oz) diced tomatoes, drained
1 tbsp brown sugar
salt and black pepper to taste
1 tbsp almond (or cashew) butter
Hot cooked rice
INSTRUCTIONS
1. Trim the chicken and cut into strips.
Marinade:
2. In a small bowl add yogurt, garlic, ginger, paprika, turmeric, garam masala, and salt. Add chicken and refrigerator for up to 4 hours.
Butter Chicken Sauce:
3. Melt butter in a large pan over medium heat. Add onions and cook slowly, stirring often until onions are tender; about 5 minutes. Add ginger root, garlic, and sautee for a minute. Add chili powder, coriander, turmeric, cinnamon, and cumin. Cook 1 more minute. Add the chicken and scrape up the spices from the pan. Cook for 5 minutes.
4. Add tomatoes, brown sugar, almond butter, salt, and pepper. Reduce heat to low. Cover and simmer for 15 minutes, stirring occasionally. Remove the chicken and blend the sauce until smooth. Bring back to a simmer, remove from heat and add the remaining marinade, stir to combine.
5. Return the chicken to the sauce and heat through.
6. Serve over hot rice, if desired.
GARAM MASALA BLEND
2 tbsp cumin
2 tbsp coriander
2 tbsp cardamom
2 tbsp black pepper
1 tbsp cinnamon
1 tsp clove
1 tsp nutmeg
Music:
Theme song - “The Aisle” (Instrumental Version) by Wellmess
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Background - “A New Beginning" by Tall Oak Town
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