If you are wondering on how to cook Creamy butter chicken here is the simple recipe.
Place yogurt, garlic, ginger, cumin, coriander, garam marsala and chilli powder in a glass or ceramic dish. Add chicken. Stir to coat. Cover. Refrigerate for 2 hours.
Heat oil and butter in a heavy-based saucepan over medium-high heat. Add onion. Cook, stirring occasionally, for 3 to 4 minutes or until softened. Add chicken mixture to pan. Cook, stirring, for 5 minutes or until chicken just starts to change colour. Add tomato puree and stock. Cover. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 10 minutes or until chicken is tender and mixture has thickened slightly.
Stir in cream. Simmer for a further 5 minutes or until heated through. Serve with steamed rice and coriander leaves.
Hi Rowana,
ReplyDeleteYour post made me hungry! :0)
Thanks for sharing your favourite meal, I really liked how you describe why you like it, the creamy taste in the sauce and softness of the chicken. Your description made me imagine the experience of eating this dish and that made you written very genuine, well done!
I also thought that was great that you did share the recipe, however, for the next time remember to add the list of ingredients as well.
Kia kaha,
Patricia