Butter Chicken Recipe by ireneq
Butter chicken Cooking Instructions 1 Heat 1 tbsp each butter and olive oil in a large pan over med high heat. Add onion and garlic. Sauté until soft. 2 Add chicken and garam masala and cook through. Place chicken on a plate. In the same pan, make the sauce. 3 Add canned tomatoes and all ingredients up to cayenne pepper (ingredient #7-18) to the pan. 4 Turn off the heat to prevent splattering while pureeing. With an immersion hand blender, purée the tomatoes and blend the sauce. 5 Turn heat back on to med low and continue cooking and stirring the sauce until it’s reduced by 1/4. It takes 20-30 mins on low med heat. You can turn up the heat to speed it up but the sauce will splatter. 6 Once sauce is thickened, add the chicken and juices back to the pan. Cook for an additional 5 min. 7 Add cream and honey. Stir to combine well. Enjoy! 1 Heat 1 tbsp each butter and olive oil in a large pan over med high heat. Add onion and garlic. Sauté until soft. 1 Heat 1 tbsp each butter and olive oil in a large pan over med high heat. Add onion and garlic. Sauté until soft. 2 Add chicken and garam masala and cook through. Place chicken on a plate. In the same pan, make the sauce. 2 Add chicken and garam masala and cook through. Place chicken on a plate. In the same pan, make the sauce. 3 Add canned tomatoes and all ingredients up to cayenne pepper (ingredient #7-18) to the pan. 3 Add canned tomatoes and all ingredients up to cayenne pepper (ingredient #7-18) to the pan. 4 Turn off the heat to prevent splattering while pureeing. With an immersion hand blender, purée the tomatoes and blend the sauce. 4 Turn off the heat to prevent splattering while pureeing. With an immersion hand blender, purée the tomatoes and blend the sauce. 5 Turn heat back on to med low and continue cooking and stirring the sauce until it’s reduced by 1/4. It takes 20-30 mins on low med heat. You can turn up the heat to speed it up but the sauce will splatter. 5 Turn heat back on to med low and continue cooking and stirring the sauce until it’s reduced by 1/4. It takes 20-30 mins on low med heat. You can turn up the heat to speed it up but the sauce will splatter. 6 Once sauce is thickened, add the chicken and juices back to the pan. Cook for an additional 5 min. 6 Once sauce is thickened, add the chicken and juices back to the pan. Cook for an additional 5 min. 7 Add cream and honey. Stir to combine well. Enjoy! 7 Add cream and honey. Stir to combine well. Enjoy! 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 Quinoa Enchilada Casserole - Slow Cooker Lemon Chicken Stuffed Peppers Batch 12 Tex -Mex Spaghetti Squash!! Sour Cream Noodle Bake Quinoa Enchilada Casserole - Slow Cooker Lemon Chicken Stuffed Peppers Batch 12 Tex -Mex Spaghetti Squash!! Sour Cream Noodle Bake Mirliton (Chayote) and Sausage Lemon Chicken Stuffed Peppers Batch 12 Lemon Rice Gajar Methi Matar Sabji Sautéed garlic kale Chatpati stuffed mirch Eggless black forest cake Methi aloo BLACK FOREST CAKE (Eggless) Mirliton (Chayote) and Sausage Lemon Chicken Stuffed Peppers Batch 12 Lemon Rice Gajar Methi Matar Sabji Sautéed garlic kale Chatpati stuffed mirch Eggless black forest cake Methi aloo BLACK FOREST CAKE (Eggless)