Butter Chicken 26.04.2016

Butter Chicken
Yum, who doesn’t love butter or chicken? That is what we’re going to give you today: a butter-based recipe that will have your friends and families salivating!
  1. Unsalted butter ¼ lb.
  2. Full-fat Greek yogurt 1 ½ c
  3. Lemon juice 2 T
  4. Turmeric 1 ½ T
  5. Garam masala 2 T
  6. Cumin 2 T
  7. Chicken thighs 3 lbs.
  8. Vegetable oil 4 t
  9. Yellow onions (diced) 2
  10. Garlic (minced) 4 cloves
  11. Fresh ginger (minced) 3 T
  12. Cumin seeds 1 T
  13. Cinnamon stick 1
  14. Tomatoes (diced) 2
  15. Jalapeno pepper (deseeded and diced) 1
  16. Salt to taste
  17. Chicken stock ⅔ c
  18. Cream 1 ½ c
  19. Tomato paste 1 ½ t
  20. Almonds (chopped) 3 T
  21. Cilantro ½ bunch
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  1. In a large bowl, combine the yogurt, lemon juice, and first 3 spices; whisk. Add the chicken and coat thoroughly with mixture. Cover and set aside to marinate.
  2. Heat the vegetable oil in a large pot over medium heat and melt the butter in it. Add the onions and cook until caramelized. Then add the garlic, ginger, and cumin seeds.
  3. Toss in the tomatoes, the cinnamon stick, the jalapeno, and some salt; cook 10 minutes.
  4. Now add the marinade and chicken; cook 5 minutes. Pour in the chicken stock and bring to a boil. Turn down to a simmer; cook uncovered for ½ hour.
  5. Continue simmering while you add the tomato paste and cream. Cook 15 minutes more.
  6. Finally, add the almonds; cook 5 minutes. Garnish with cilantro.
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