Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, my take on butter chicken. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
My Take On Butter Chicken is one of the most popular of current trending meals in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. My Take On Butter Chicken is something which I’ve loved my whole life.
Skewer the chicken pieces onto metal skewers and place on a tray. Drizzle with any remaining marinade and cover while heating your barbecue. This is the best Butter Chicken!
To get started with this recipe, we must first prepare a few components. You can cook my take on butter chicken using 21 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make My Take On Butter Chicken:
- Get breast of chicken
- Get gram masala
- Prepare ground coriander
- Make ready paprika
- Take tomato puree
- Prepare chilli powder
- Make ready garlic crushed
- Take ginger
- Take vinegar
- Take yogurt
- Make ready butter
- Make ready white vinegar
- Prepare large onion
- Prepare cinnamon stick or ground
- Prepare cardamom
- Prepare chicken stock
- Prepare cream to taste
- Take fresh coriander optional
- Get sugar
- Get little sprinkle of curry powder but not necessary I do
- Prepare prep all utensils and ingredients. pot to cook in too
With a rich creamy sauce and a fantastic blend of spices, this is one of the must-try easy family chicken dinner recipes. The cool thing about this recipe is that you can make it using leftover butter chicken sauce, or just make it from scratch. In terms of the latter the recipe is the same, just sub some peeled prawns/shrimp for the chicken and away you go. Butter chicken is a great, ever-evolving, cross-continental dish found in Delhi, London, New York, Perth and most points in between.
Instructions to make My Take On Butter Chicken:
- Dice chicken then put in a bowl, add ginger, garlic paprika, ground spices, vinegar. If you let it marinade over night in the fridge it will taste even better.
- It's not necessary but adds that extra touch, if you wanted to after marinating chicken in spices you could put the chicken on skewer to grill off to get charcoal effect but you will need to use remaining marinade too.
- Then in a large pan add butter heat up but don't burn, add cinnamon stick or ground cinnamon and cardamom. I sometimes use grounded cinnamon and ground down cardamom disposing if the shell. Heat up and add onions until brown this is very important that it is not over browned or under. (I often blend my onions)
- Add chicken mixture to pot it should sizzle when doing so and cook for 5 min. stir occasionally then add salt blended tomatoes and chicken stock simmer uncovered for 10 min(cook slower and longer) add cream and coriander last 10 min before finish. Tip dont close lid fully leave a cap.
In its purest form, it is yogurt-and-spice-marinated chicken. Melt a few tablespoons of butter in a skillet over medium heat. Butter chicken is usually cooked in a special tandoor oven. Since most of us don't have a giant tandoor in our kitchens, I decided to briefly pan-fry my chicken and then let it finish cooking by simmering it in the masala tomato sauce. Sometimes chicken can get a little dry in a tandoor - this chicken was tender.
So that’s going to wrap this up for this exceptional food my take on butter chicken recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
