Friday, May 10, 2019

Proven Butter Chicken

I combined a few different recipes to churn out this utterly delicious butter chicken, and I am so impressed I feel the need to record the recipe so I can go back to it again.
2 lbs of chicken thighs
1 pint Heavy Whipping Cream
2 Tbsp butter
15 oz tomato sauce
2 tbsp garlic
1/4 med onion
3 tsp turmeric
2 tsp ground ginger
1 tsp coriander
2 tsp garam masala
2-3 tsp chili powder
1 tsp ground cinnamon
1-2 tsp curry powder
cilantro to taste
golden raisins
salt and pepper

1. Cut the chicken into bite-sized chunks and generously coat them in half the turmeric, ginger, salt
2. Heat a skillet to medium heat and brown the butter, add the onions and garlic. Cook until translucent and fragrant.
3. Increase the pan temperature to med-high and add the chicken. Cook until almost done (3-5 minutes), add more browned butter if needed.
4. Add heavy whipping cream and tomato paste/sauce will turn a red-orange in color
5. Turn the heat to med-low and cover with a lid for 5-7 minutes
6. Remove the lid and add the rest of the spices. The chicken is fully cooked, reduce to preferred consistency. Add cilantro and golden raisins.

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