Indian Butter Chicken Recipe by meisunday
Indian Butter Chicken Cooking Instructions 1 First, cut chicken breast into small to medium size dice bites. Prepare the marinated and mix all together in a bowl before putting in the chicken. 2 Put in the chicken and mix again until even. 3 Marinate the chicken for 24 hours but if you don’t have time, 30 mins to an hour should be enough for the chicken to absorb the spices. 4 Heat 1 tbsp butter or ghee on the pan (high heat) and fry the chicken for more or less 5 mins. The chicken will not browned because of the marinate. 5 Take it out of the pan, and fry again for the second time for another 5 mins or until the chicken is fully cooked. 6 Add on 1/2 cup of tomato sauce to the chicken, milk or cream, sugar and salt. Turn down the heat to low and simmer it for around 20 minutes. 7 Taste it if it needs more salt or any other spices. Garnish with left over cream and some cilantros. 1 First, cut chicken breast into small to medium size dice bites. Prepare the marinated and mix all together in a bowl before putting in the chicken. 1 First, cut chicken breast into small to medium size dice bites. Prepare the marinated and mix all together in a bowl before putting in the chicken. 2 Put in the chicken and mix again until even. 2 Put in the chicken and mix again until even. 3 Marinate the chicken for 24 hours but if you don’t have time, 30 mins to an hour should be enough for the chicken to absorb the spices. 3 Marinate the chicken for 24 hours but if you don’t have time, 30 mins to an hour should be enough for the chicken to absorb the spices. 4 Heat 1 tbsp butter or ghee on the pan (high heat) and fry the chicken for more or less 5 mins. The chicken will not browned because of the marinate. 4 Heat 1 tbsp butter or ghee on the pan (high heat) and fry the chicken for more or less 5 mins. The chicken will not browned because of the marinate. 5 Take it out of the pan, and fry again for the second time for another 5 mins or until the chicken is fully cooked. 5 Take it out of the pan, and fry again for the second time for another 5 mins or until the chicken is fully cooked. 6 Add on 1/2 cup of tomato sauce to the chicken, milk or cream, sugar and salt. Turn down the heat to low and simmer it for around 20 minutes. 6 Add on 1/2 cup of tomato sauce to the chicken, milk or cream, sugar and salt. Turn down the heat to low and simmer it for around 20 minutes. 7 Taste it if it needs more salt or any other spices. Garnish with left over cream and some cilantros. 7 Taste it if it needs more salt or any other spices. Garnish with left over cream and some cilantros. 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 Avocado & Egg salad Salmon Onigiri Cheeseburger soup Shrimp Paprika Whole wheat 🌾 Paratha Avocado & Egg salad Salmon Onigiri Cheeseburger soup Shrimp Paprika Whole wheat 🌾 Paratha Multigrain Dudhi Thepla Hosteler breakfast Hsin-Ling smothie Kacha Pepper Dalna Moi moi Rose sandesh Beetroots Pachadi Bhelpuri- home style Potato and Vegetable Fry Dal ke Pakode Multigrain Dudhi Thepla Hosteler breakfast Hsin-Ling smothie Kacha Pepper Dalna Moi moi Rose sandesh Beetroots Pachadi Bhelpuri- home style Potato and Vegetable Fry Dal ke Pakode