Butter Chicken

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Butter Chicken

Post by Guest on Sat 29 Nov 2008 - 14:44

Ingredients:
1kg chicken breasts
1kg onions chopped
1/2 kg tomatoes (3)
5ml (1tsp) chicken masala
5ml (1tsp) tandoori spice
5ml (1tsp) jeera
2ml (1/2 tsp) tumeric powder
10ml (2tsp) salt
1 Tbsp garlic paste
1 bunch dhanya
15ml (Tbsp) lemon juice
60ml plain yogurt
125ml (1/2 cup) fresh cream/orley whip cook 'n creme
15ml (1Tsp) tomato paste
100g butter
METHOD
1.Braise onions in butter until transparent
2.Add all spices and simmer till a thick sauce
3.Add chicken and stir in yogurt, lemon juice and garlic
4.Add half bunch chopped dhanya and simmer until chicken is done
5. Add fresh cream and sugar and simmer
6.Sprinkle rest of dhanya on top and serve hot with naan bread or rice
7.Add tomato paste to add color

Guest
Guest


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Re: Butter Chicken

Post by Guest on Sat 29 Nov 2008 - 15:35

Butter chicken

30 ml oil
30 ml margarine
15 ml ginger & garlic paste
1 bay leaf
60 ml plain yogurt
1 sachet KNORR Lemon Butter Sauce
1 pinch salt
500 g skinless chicken thighs, deboned and cut into bite-size pieces
1 onion, finely chopped
10 ml lemon juice
10 ml garam masala
5 ml ground cumin
250 ml tomato puree
250 ml cream
╝ tsp cayenne pepper, or to taste
1 pinch black pepper
1 pinch cayenne pepper

Instructions

1.Heat 15 ml oil in a large saucepan over medium high heat
2.SautÚ onion until soft and translucent
3.Stir in margarine, lemon juice, ginger & garlic paste, 5 ml garam masala, chilli powder, cumin and bay leaf
4.Cook, stirring, for 1 minute
5.Add tomato puree, and cook for 2 minutes, stirring frequently
6.Stir in yoghurt and cream and KNORR Lemon Butter Sauce
7.Reduce heat to low, and simmer for 10 minutes, stirring frequently
8.Season with salt and pepper
9.Remove from heat and set aside
10.Heat remaining oil in a large frying pan over medium heat
11.Cook chicken until lightly browned (about 10 minutes)
12.Reduce heat and season with remaining 5 ml garam masala and cayenne pepper
13.Stir chicken into sauce and cook for 5 mins or until thickened

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