Chicken Makhani Butter Chicken Curry Recipe by cookpad.japan
Cooking Instructions 1 Cut the chicken into bite-sized pieces and rinse with water. Drain well, and massage well with an appropriate amount of salt and pepper. Mince the ginger and garlic. 2 Crush the cashew nuts into fine powder. Using a food processor is convenient. If you don't have one, you can put them in a plastic bag and crush well with a hammer. 3 Once crushed, gradually mix in 1 to 2 teaspoons of water (not listed in ingredients) to create a paste. 4 Heat the frying pan and cook the chicken from Step 1. Set aside once cooked. 5 In the same frying pan, add 1 teaspoon of vegetable oil and heat over medium heat. 6 Add the ☆ spices and mix well with oil. Add the ginger and garlic. Be careful not to let the spices burn! 7 Add canned tomatoes, or minced tomatoes. Mix well with the spices. Stir well for about 5 minutes. 8 Add 100 ml of water (not listed) and bring to a boil. 9 Cover and simmer for 20 minutes over low heat. Stir occasionally to prevent the bottom from burning. Remove the lid during the last 5 minutes and continue simmering. 10 Add the cashew nuts paste (from Step 3), sugar, salt, and garam masala (optional) marked with △. Stir for about 3 minutes over low heat. 11 Add the butter and let it melt in the pan while stirring. This step is optional since the curry will still be delicious with the flavor from cashew nuts. 12 Once the butter is melted and well incorporated, add the chicken and mix. 13 Add the heavy cream and mix until well incorporated. 14 It's done after about 2 to 3 minutes of simmering. Remove the clove, cardamon, and bay leaf before serving. 15 Garnish with cashew nuts, heavy cream, coriander leaves, etc. if you'd like. 16 Everything tastes amazing with just the steps described so far. If you'd like to go a step further to make tandoori style chicken, add the following steps to Step 1. 17 Mix together 1 tablespoon of lemon juice, 1 teaspoon of grated ginger, 1 clove of garlic, 1 teaspoon of chili pepper, 1 teaspoon of vegetable oil, and 2 tablespoons of yogurt. 18 Marinate the chicken in the fridge for more than 3 hours. Then, grill in a 180℃ oven for 15 to 20 minutes and add at Step 12. 1 Cut the chicken into bite-sized pieces and rinse with water. Drain well, and massage well with an appropriate amount of salt and pepper. Mince the ginger and garlic. 1 Cut the chicken into bite-sized pieces and rinse with water. Drain well, and massage well with an appropriate amount of salt and pepper. Mince the ginger and garlic. 2 Crush the cashew nuts into fine powder. Using a food processor is convenient. If you don't have one, you can put them in a plastic bag and crush well with a hammer. 2 Crush the cashew nuts into fine powder. Using a food processor is convenient. If you don't have one, you can put them in a plastic bag and crush well with a hammer. 3 Once crushed, gradually mix in 1 to 2 teaspoons of water (not listed in ingredients) to create a paste. 3 Once crushed, gradually mix in 1 to 2 teaspoons of water (not listed in ingredients) to create a paste. 4 Heat the frying pan and cook the chicken from Step 1. Set aside once cooked. 4 Heat the frying pan and cook the chicken from Step 1. Set aside once cooked. 5 In the same frying pan, add 1 teaspoon of vegetable oil and heat over medium heat. 5 In the same frying pan, add 1 teaspoon of vegetable oil and heat over medium heat. 6 Add the ☆ spices and mix well with oil. Add the ginger and garlic. Be careful not to let the spices burn! 6 Add the ☆ spices and mix well with oil. Add the ginger and garlic. Be careful not to let the spices burn! 7 Add canned tomatoes, or minced tomatoes. Mix well with the spices. Stir well for about 5 minutes. 7 Add canned tomatoes, or minced tomatoes. Mix well with the spices. Stir well for about 5 minutes. 8 Add 100 ml of water (not listed) and bring to a boil. 8 Add 100 ml of water (not listed) and bring to a boil. 9 Cover and simmer for 20 minutes over low heat. Stir occasionally to prevent the bottom from burning. Remove the lid during the last 5 minutes and continue simmering. 9 Cover and simmer for 20 minutes over low heat. Stir occasionally to prevent the bottom from burning. Remove the lid during the last 5 minutes and continue simmering. 10 Add the cashew nuts paste (from Step 3), sugar, salt, and garam masala (optional) marked with △. Stir for about 3 minutes over low heat. 10 Add the cashew nuts paste (from Step 3), sugar, salt, and garam masala (optional) marked with △. Stir for about 3 minutes over low heat. 11 Add the butter and let it melt in the pan while stirring. This step is optional since the curry will still be delicious with the flavor from cashew nuts. 11 Add the butter and let it melt in the pan while stirring. This step is optional since the curry will still be delicious with the flavor from cashew nuts. 12 Once the butter is melted and well incorporated, add the chicken and mix. 12 Once the butter is melted and well incorporated, add the chicken and mix. 13 Add the heavy cream and mix until well incorporated. 13 Add the heavy cream and mix until well incorporated. 14 It's done after about 2 to 3 minutes of simmering. Remove the clove, cardamon, and bay leaf before serving. 14 It's done after about 2 to 3 minutes of simmering. Remove the clove, cardamon, and bay leaf before serving. 15 Garnish with cashew nuts, heavy cream, coriander leaves, etc. if you'd like. 15 Garnish with cashew nuts, heavy cream, coriander leaves, etc. if you'd like. 16 Everything tastes amazing with just the steps described so far. If you'd like to go a step further to make tandoori style chicken, add the following steps to Step 1. 16 Everything tastes amazing with just the steps described so far. If you'd like to go a step further to make tandoori style chicken, add the following steps to Step 1. 17 Mix together 1 tablespoon of lemon juice, 1 teaspoon of grated ginger, 1 clove of garlic, 1 teaspoon of chili pepper, 1 teaspoon of vegetable oil, and 2 tablespoons of yogurt. 17 Mix together 1 tablespoon of lemon juice, 1 teaspoon of grated ginger, 1 clove of garlic, 1 teaspoon of chili pepper, 1 teaspoon of vegetable oil, and 2 tablespoons of yogurt. 18 Marinate the chicken in the fridge for more than 3 hours. Then, grill in a 180℃ oven for 15 to 20 minutes and add at Step 12. 18 Marinate the chicken in the fridge for more than 3 hours. Then, grill in a 180℃ oven for 15 to 20 minutes and add at Step 12. 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 Broccoli & Cheese Rice Cups Olive Gardens Chicken & Gnocci Soup low calorie baked parmasean tomatoes low calorie oatmeal cookies low calorie chocolate oatmeal breakfast muffin Broccoli & Cheese Rice Cups Olive Gardens Chicken & Gnocci Soup low calorie baked parmasean tomatoes low calorie oatmeal cookies low calorie chocolate oatmeal breakfast muffin Christmas Party Drink Pink-tinged Fermented Krill Edamame Rice Shiso Seed Kimchi Asian Flavor Beer Edition Blender Mayonnaise Pokémon Pancham Character Bento Easy Sakura-mochi for Cherry Blossom Viewings Sakura Petals for Doll Festival Cakes Original Orange & Vodka Cocktail Scent of the Tropics Pineapple Liqueur Christmas Party Drink Pink-tinged Fermented Krill Edamame Rice Shiso Seed Kimchi Asian Flavor Beer Edition Blender Mayonnaise Pokémon Pancham Character Bento Easy Sakura-mochi for Cherry Blossom Viewings Sakura Petals for Doll Festival Cakes Original Orange & Vodka Cocktail Scent of the Tropics Pineapple Liqueur