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RatingDifficultyIntermediate

Yields1 Serving

Very delicious!


Ingredients:

 1.50 cups full fat yoghurt
 2 tbsp lemon juice
 1.50 tbsp ground turmerci
 2 tbsp garam masala
 2 tbsp ground cumin
 1 kg chicken breasts/thighs/whatever part you like
 113 g unsalted butter
 2 medium sized onions (peeled and diced)
 4 cloves garlic (peeled and minced)
 3 tbsp fresh ginger (peeled and grated or finely diced)
 1 tbsp cumin seeds
 1 cinnamon stick
 2 medium sized tomatoes, diced
 to taste
  cup chicken stock
 1.50 cups cream
 1.50 tsp tomato paste
 3 tbsp ground/ finely chopped almonds

Directions:

1

Whisk together the yoghurt, lemon juice, turmeric, garam masala, and cumin in a large bowl. Put the chicken in and coat with the marination. Cover and refrigerate.

2

In a large pan over medium heat, melt butter until foaming. Add the onions and cook, stir frequently until translucent. Add garlic and cumin seeds and cook until the onions brown.

3

Add the cinnamon stick, tomatoes, salt and cook for 10 mns

4

Add chicken and its marination to pan, cook for 5 minutes and then add the stock. Bring the mixture to a boil and then lower heat and simmer for around 30 minutes

5

Stir in the cream, tomato paste, and ginger then simmer until the chicken is cooked through
around 10 to 15 mns

6

Add the crushed almonds and cook for an additional 5 minites.
Enjoy!

Category

Ingredients

 1.50 cups full fat yoghurt
 2 tbsp lemon juice
 1.50 tbsp ground turmerci
 2 tbsp garam masala
 2 tbsp ground cumin
 1 kg chicken breasts/thighs/whatever part you like
 113 g unsalted butter
 2 medium sized onions (peeled and diced)
 4 cloves garlic (peeled and minced)
 3 tbsp fresh ginger (peeled and grated or finely diced)
 1 tbsp cumin seeds
 1 cinnamon stick
 2 medium sized tomatoes, diced
 to taste
  cup chicken stock
 1.50 cups cream
 1.50 tsp tomato paste
 3 tbsp ground/ finely chopped almonds

Directions

1

Whisk together the yoghurt, lemon juice, turmeric, garam masala, and cumin in a large bowl. Put the chicken in and coat with the marination. Cover and refrigerate.

2

In a large pan over medium heat, melt butter until foaming. Add the onions and cook, stir frequently until translucent. Add garlic and cumin seeds and cook until the onions brown.

3

Add the cinnamon stick, tomatoes, salt and cook for 10 mns

4

Add chicken and its marination to pan, cook for 5 minutes and then add the stock. Bring the mixture to a boil and then lower heat and simmer for around 30 minutes

5

Stir in the cream, tomato paste, and ginger then simmer until the chicken is cooked through
around 10 to 15 mns

6

Add the crushed almonds and cook for an additional 5 minites.
Enjoy!

Indian Butter Chicken

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