Ultimate Cooking Recipe Butter Chicken Most Delicious

Without fail recipe ultimate Butter Chicken easy, delicious, practical.

26 ingredients, 6 steps, cooking Butter Chicken

Hi mother, now you get prepare recipe Butter Chicken with 26 ingredients and 6 steps. Next this is how to cook, please read carefully.

In cooking there are some level that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 26 ingredients and 6 stages of easy cooking Butter Chicken.

Ingredients all Butter Chicken

1. Prepare : Chicken Marinade.
2. You need 1 1/2-2 : lbs. Chicken Breast or Thighs (Diced Bite Size).
3. Prepare 3/4 Cup : Plain Yogurt (Or Sour Cream + a Splash of Milk).
4. It’s 4 Cloves : Garlic Minced.
5. Prepare 1 Tbsp : Ginger (Minced or Grated).
6. Prepare 2 tsp : Garam Masala.
7. It’s 1 tsp : Salt.
8. You need 1 tsp : Ground Cumin.
9. It’s 1 tsp : Turmeric (Or Saffron for Color).
10. It’s 1 tsp : Kashmiri Red Pepper Powder (Or More To Taste).
11. You need : Gravy.
12. Prepare 4 Tbsp : Olive or Veg Oil (Divided).
13. You need 2 Tbsp : Butter.
14. You need 1 (15 oz.) : Can Crushed or Diced Tomatoes.
15. It’s 1 : Onion Diced.
16. You need 4 Cloves : Garlic Minced.
17. Prepare 1 Tbsp : Ginger (Minced or Grated).
18. You need 1 Tbsp : Sugar.
19. It’s 2 tsp : Garam Masala.
20. It’s 2 tsp : Ground Cumin.
21. Prepare 1 tsp : Salt.
22. Prepare 1 tsp : Ground Coriander.
23. Prepare 1 tsp : Kashmiri Red Pepper Powder (Or More To Taste).
24. Prepare 1 tsp : Kasoori Methi.
25. You need 1-1 1/2 Cups : Whole Milk or Cream.
26. Prepare : Cilantro (For Garnish).

If all ingredients Butter Chicken it’s ready, We’re going into the cooking stage. Below is how to preparing with fast.

Process Cooking Butter Chicken

1. Dice Chicken and prepare Marinade. Put everything into a bowl or large Ziploc bag. Cover and Refrigerate for 30 Minutes to overnight. Overnight is ideal.
   
2. In a Large Skillet, heat 2 or 3 Tbsp of Oil over Medium Heat. When hot, add the Chicken. Cook for a few minutes on each side, until both sides are browned. Do not overcrowd the pan, and cook Chicken in batches, if necessary. The Chicken will finish cooking in the gravy, so don't worry about it being 100% cooked. Remove Chicken, set aside and keep warm.
   
3. In the same Skillet, heat the rest of the Oil and the Butter over Medium Heat. Add Onions. Cook until they start to soften and look translucent, about 5 Minutes. Add Garlic and Ginger and cook for another 1 to 2 Minutes. Add Cumin, Coriander, and Garam Masala. Stir while allowing the herbs to toast for about a Minute.
   
4. Add Tomatoes, Salt, and Kashmiri Red Pepper. Let simmer, stirring frequently for about 10 Minutes, or until Tomato mixture is thick and Dark Red/Brown.
   
5. Turn off heat. Spoon Tomato Mixture into a Blender, and blend until smooth. Add some Milk to the Blender if Tomatoes are too thick. Pour Gravy back into Skillet. Pour in Milk, Sugar, and Kasoori Methi. Stir well. Add Chicken back to Skillet. Heat to Medium and cook for another 10 Minutes or so, until the Chicken is fully cooked and the Gravy is thick and hot.
   
6. Garnish with Cilantro and serve over some Jasmine Rice. Enjoy!
   
7. Finish and Enjoy.

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