Tips: use glass bowls (prevents staining and open windows and close the closet doors)
Ingredients:
6 boneless chicken breasts or 12 boneless chicken thighs (or combination)
8 medium onions (chopped)
5 Tbsp. Butter Chicken spice rub (MDH, National or Shan - can be found at Superstore - indian aisle)
¼ cup sour cream
6 Tbsp. canola oil
¼ cup water
3 bay leaves
2 Tbsp. cumin seeds
4-5 cloves garlic
chunk of ginger (size of golf ball)
3 tsp. garam masala
4 Tbsp salt
1 tsp. chili flakes
1 large can (798 ml) crushed tomatoes
1 can of water
500 ml cream or half and half or table cream
bunch of cilantro
Directions:
Cut the chicken up and place into a glass bowl combine ¼ cup water,2 Tbsp oil, 1 Tbsp salt, ¼ cup sour cream and butter chicken spice rub, chicken and combine. Cover and let marinate overnight or for at least 3 hours.
Dice onions, garlic and cook in a large pot with 2 Tbsp. oil, bay leaves and cumin on medium heat for 30 minutes. Using a hand mixer puree the onion mixture and then continue to cook for another 10 minutes. Julianne the ginger and add to the onion mixture along with the garam masala, 3 Tbsp salt and chili flakes. Continue to cook for another 5 minutes. Add the can of crushed tomatoes along with a can of water to the onion mixture. Take chicken mixture out of fridge and cook in a large frying pan or wok. Add cooked chicken to onion mixture. Add cream and cook for another 10 minutes. Chop 11/2 cups of cilantro. Serve with either basmati or coconut rice.
Link to Recipe: Kiran's Secret Family Butter Chicken
Cube the chicken (I used chicken breast and thighs) |
Add spice mix, sour cream, salt water and oil |
Cover and either marinate overnight or a minimum of 3 hours |
Dice the onions |
In a large pot add onions, garlic, cumin seeds, 2 Tbsp oil and bay leaves |
Cook for approx 30 minutes |
Using a hand held mixer puree onion mixture |
Continue to cook for another 10 minutes |
Julianne ginger |
Add ginger, garam masala, 3 Tbsp salt and chili flakes to the onion mixture and continue to cook for another 10 minutes |
Add one can of crushed tomatoes and one can of water |
Meanwhile in a large skillet or wok cook the marinated chicken pieces |
You can use either half & half or table cream |
Add the chicken and cream and cilantro to the mixture and cook for another 10 minutes. |
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