Hello everybody, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, butter chicken my version. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Here is my own version of buttered chicken. Serve butter chicken and cauliflower rice with steamed vegetables or a salad. Butter chicken is also known as Murgh Makhani.
Butter chicken my version is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. Butter chicken my version is something which I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can have butter chicken my version using 26 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Butter chicken my version:
- Get marinade
- Take 2 lb chicken breasts
- Prepare 1/2 tsp ground ginger
- Prepare 1/2 tsp granulated garlic powder
- Make ready 1/2 tsp garam masala
- Take 1/2 tsp ground cumin
- Get 1 1/2 tsp lemon or lime juice
- Prepare 1/2 tsp turmeric
- Prepare 1/2 tsp cayenne pepper
- Take 1/2 tsp salt
- Prepare second stage marinade
- Take 75 ml sour cream
- Prepare sauce
- Take 14 oz coconut milk
- Prepare 1/2 tsp ground ginger
- Get 1/2 tsp granulated garlic powder
- Get 1/2 tsp garam masala
- Take 1/2 tsp ground cumin
- Make ready 1/2 tsp turmeric
- Take 1/2 tsp cayenne pepper
- Make ready 1/2 tsp salt
- Make ready 1/2 cup butter, softened or melted
- Get 14 oz tomato puree
- Take 1/2 tsp cardamon powder
- Make ready garnish
- Make ready 1 tsp cilantro
For this shortcut version, I'm using quick-cooking boneless, skinless chicken breasts (but feel free to use thighs or a mix of breasts and thighs) and skipping the overnight. Join the thousands who have made and loved this very popular recipe! If you're looking for more deliciously authentic Indian recipes, check out my Punjabi Dry Chicken Curry recipe or my Chicken Korma! It's simplified and cooked all in one pan and goes great with a side of rice or naan!
Steps to make Butter chicken my version:
- Cut chicken into bite sized pieces put in a zip lock bag and add marinade except sour cream. Put in refrigerator for an hour, then add sour cream put back in refrigerator for 30 minutes.
- Preheat oven 400° Fahrenheit
- Put chicken on a baking pan bake for 30 minutes.
- Add the tomato puree to a sauce pan add the cardamon, ginger,garlic,garam masala,cumin,turmeric, cayenne pepper, and salt simmer 7 minutes. Add butter and milk. Mix well, till smooth. Then add chicken coating everything. Top with cilantro for garnish.
- I served with roasted cauliflower.
I've been experimenting with my own version of home-made butter chicken over the past few weeks and I've finally found the perfect one. Dairy-Free Butter Chicken Recipe How to Make Butter Chicken (Or, Ode to the Instant Pot!) This simple yet decadent butter chicken rivals the restaurant version and is ready in a snap in. Butter chicken is best served with a side of steamed basmati rice (or cauliflower rice for a healthier version). If you love butter chicken, make sure to check out this chicken tikka masala recipe. I've made a big pot of easy butter chicken, and I'm here to share it with you.
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