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Best Butter Chicken Recipe | Easy and Delicious
Butter chicken is an Indian dish that has become popular across the world. Butter chicken, traditionally known as Murgh Makhani, is a curry made from chicken with a spiced tomato and butter sauce. Today at Takrecipe, we share the techniques of making this creamy butter chicken in your kitchen, just like Indians.
|Ingredients for five people|
|Heavy cream||2 tbsp|
|Hot sauce||2 tsp|
|Salt||1 ½ tsp|
|Chili powder||¼ tsp|
|Garam masala||2 tsp|
|Ground black pepper||½ tsp|
Butter Chicken Recipe
Cut the chicken fillet into slices and toss them in a suitable bowl. Grate ginger and garlic, mix them with hot sauce and a pinch of salt, and add the sauce to chicken meat.
Mix the ingredients well, cover the bowl with plastic film, and refrigerate for 30 minutes to infuse the chicken with flavor.
Peel and wash the onion and chop it coarsely. Put a pan on heat and add a tablespoon of butter. Once the butter melts, add the chopped onion and sauté until they get translucent.
Then add a pinch of ground black pepper and turmeric and continue sautéing until chopped onion gets caramelized and mixed with the spices.
Peel the tomatoes and grate them with a fine grater. Then add them to the pan and sauté well until the tomato juice evaporates and is cooked well. You should add cashew at this step and sauté them for a couple of minutes.
Then add sugar, ground black pepper, chili powder, garam masala, turmeric, and salt and sauté until the spices release their aroma and are combined with other ingredients. You can adjust the seasoning to your taste.
Now add a cup of water, increase the heat, and bring it to a boil. Then reduce the heat, put the lid on, and let it simmer for 15 minutes.
Meanwhile, sauté the marinated chickens with a tablespoon of butter in a separate pan until they change color and cook well.
After 15 minutes, puree the tomato and cashew mixture with an electric or hand blender until it has a thick, smooth, and lump-free consistency.
Now add the pureed tomato, heavy cream, one cup of water, and a tablespoon of butter to the sautéed chicken and stir until the chicken is coated in the sauce.
Put the pan on high heat and bring it to a simmer. Then reduce the heat and let them cook gently for 15 minutes. You can also add two tablespoons of lemon juice in the last minutes. You can also use coconut oil and coconut milk instead of butter and milk if you want to make it dairy free. Finally, plate some for yourself, garnish it with fresh cilantro and serve it over basmati rice or bread. Enjoy your meal!
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