Butter Chicken Recipe by Mia-Maria
Butter Chicken Cooking Instructions 30-45 minutes 1 In a bowl, season the chicken. Add salt and pepper, 1tsp chilli powder, 1/2tsp turmeric, 1tsp paprika and 1tbsp olive oil. Mix well 2 In a pan, melt 2 tbsp butter and cook the chicken until golden brown colour. Put aside in a bowl. 3 In the same pan, melt 2 tbsp butter with 1tbsp olive oil and add onion then garlic. Season with salt and pepper, 3tsp garam masala, 1tsp chilli powder, 1tsp cumin, 1tsp cayenne, 1tsp turmeric and 1 cinnamon stick. 4 When they reach a golden colour, add the tomato puree with 1 cup of water and the heavy cream. Bring to a simmer. 5 Add the chicken and let simmer for 10-15 minutes. Add 2tbsp butter in the process. Don't forget to stir from time to time and put a lid on the pan. 6 Serve with white rice on the side and sprinkle with parsley. 7 Tip: for extra taste, add some chicken broth to the rice. 1 In a bowl, season the chicken. Add salt and pepper, 1tsp chilli powder, 1/2tsp turmeric, 1tsp paprika and 1tbsp olive oil. Mix well 1 In a bowl, season the chicken. Add salt and pepper, 1tsp chilli powder, 1/2tsp turmeric, 1tsp paprika and 1tbsp olive oil. Mix well 2 In a pan, melt 2 tbsp butter and cook the chicken until golden brown colour. Put aside in a bowl. 2 In a pan, melt 2 tbsp butter and cook the chicken until golden brown colour. Put aside in a bowl. 3 In the same pan, melt 2 tbsp butter with 1tbsp olive oil and add onion then garlic. Season with salt and pepper, 3tsp garam masala, 1tsp chilli powder, 1tsp cumin, 1tsp cayenne, 1tsp turmeric and 1 cinnamon stick. 3 In the same pan, melt 2 tbsp butter with 1tbsp olive oil and add onion then garlic. Season with salt and pepper, 3tsp garam masala, 1tsp chilli powder, 1tsp cumin, 1tsp cayenne, 1tsp turmeric and 1 cinnamon stick. 4 When they reach a golden colour, add the tomato puree with 1 cup of water and the heavy cream. Bring to a simmer. 4 When they reach a golden colour, add the tomato puree with 1 cup of water and the heavy cream. Bring to a simmer. 5 Add the chicken and let simmer for 10-15 minutes. Add 2tbsp butter in the process. Don't forget to stir from time to time and put a lid on the pan. 5 Add the chicken and let simmer for 10-15 minutes. Add 2tbsp butter in the process. Don't forget to stir from time to time and put a lid on the pan. 6 Serve with white rice on the side and sprinkle with parsley. 6 Serve with white rice on the side and sprinkle with parsley. 7 Tip: for extra taste, add some chicken broth to the rice. 7 Tip: for extra taste, add some chicken broth to the rice. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Stirfry Beef & Broccoli Mushroom carbonara Raisin Scones Japanese Custard Pudding Carrot Cake Stirfry Beef & Broccoli Mushroom carbonara Raisin Scones Japanese Custard Pudding Carrot Cake Pancakes🥞 Dry podina Beef sausage spaghetti Sooji upma Roasted potatoes#stayhomechallenge YELLOW FRIES❤😋😋 Gourd kofta curry Dry fry goat meat Veg puff (homemade pastry sheet) Vanilla Flavored Pancakes Pancakes🥞 Dry podina Beef sausage spaghetti Sooji upma Roasted potatoes#stayhomechallenge YELLOW FRIES❤😋😋 Gourd kofta curry Dry fry goat meat Veg puff (homemade pastry sheet) Vanilla Flavored Pancakes