Butter Chicken - Delicious and easy
Posted: Wed 12 Oct 2016 5:25 pm
MURGH MAKHANI)
Prep time: 25 mins Cook time: 25 mins Total time: 50 mins
INGREDIENTS
To make the ginger garlic paste:
¼ cup ginger, cut into small pieces
¼ cup garlic cloves, peeled
1 tablespoon vinegar
To make the butter chicken:
1 lb. boneless chicken breast cut into 1-1/2 inch cubes
2 tablespoon Shan Tandoori BBQ Mix
3 teaspoon ginger garlic paste
½ cup yogurt (I used greek, but regular yogurt works just fine too)
2 tablespoons canola oil
1 tablespoon ghee (butter)
2 medium onions (or 1 large), thinly sliced
1 can (14.5 oz) crushed tomatoes
INSTRUCTIONS
To make the ginger garlic paste:
Combine all ingredients in a food processor and turn into a smooth paste. Paste can be stored in the refrigerator for up to 2 weeks and can be frozen for up to 3 months.
To make the butter chicken:
In a medium bowl, combine the yogurt, 2 teaspoons ginger garlic paste, and Shan Tandoori BBQ Mix, allow chicken to marinade in the mixture for at least 15-20 minutes covered and refrigerated.
In a dutch oven on medium heat, add 1 tablespoon of canola oil along with the butter and sauté the onions until they turn translucent and start to sweat. About 5 minutes. Add 1 teaspoon ginger garlic paste and cook for an additional minute. Add the can of crushed tomatoes along with the chili powder, coriander powder, and cumin powder and continue to cook for another 5 minutes. Turn the stove off and allow mixture to cool for at least 10 minutes.
While the sauce is cooling, heat a sauté pan with 1 tablespoon of oil, add the marinaded chicken along with all the yogurt sauce and cook the chicken for just 6 minutes. Do not overcook.
Add the contents of the onion and tomato mixture to a blender and blend until it turns into a smooth paste. You may need to add a couple tablespoons or up to ¼ cup water to help blend things together. Once blended, return to the dutch oven and continue to heat the sauce. Add the chicken and the yogurt from the sauté pan to the tomato mixture and heat everything thoroughly.
Once heated, add the whipping cream and garam masala. When the sauce starts to simmer, add the crushed up Fenugreek leaves. Serve with naan (flat bread) or basmati rice.
Prep time: 25 mins Cook time: 25 mins Total time: 50 mins
INGREDIENTS
To make the ginger garlic paste:
¼ cup ginger, cut into small pieces
¼ cup garlic cloves, peeled
1 tablespoon vinegar
To make the butter chicken:
1 lb. boneless chicken breast cut into 1-1/2 inch cubes
2 tablespoon Shan Tandoori BBQ Mix
3 teaspoon ginger garlic paste
½ cup yogurt (I used greek, but regular yogurt works just fine too)
2 tablespoons canola oil
1 tablespoon ghee (butter)
2 medium onions (or 1 large), thinly sliced
1 can (14.5 oz) crushed tomatoes
INSTRUCTIONS
To make the ginger garlic paste:
Combine all ingredients in a food processor and turn into a smooth paste. Paste can be stored in the refrigerator for up to 2 weeks and can be frozen for up to 3 months.
To make the butter chicken:
In a medium bowl, combine the yogurt, 2 teaspoons ginger garlic paste, and Shan Tandoori BBQ Mix, allow chicken to marinade in the mixture for at least 15-20 minutes covered and refrigerated.
In a dutch oven on medium heat, add 1 tablespoon of canola oil along with the butter and sauté the onions until they turn translucent and start to sweat. About 5 minutes. Add 1 teaspoon ginger garlic paste and cook for an additional minute. Add the can of crushed tomatoes along with the chili powder, coriander powder, and cumin powder and continue to cook for another 5 minutes. Turn the stove off and allow mixture to cool for at least 10 minutes.
While the sauce is cooling, heat a sauté pan with 1 tablespoon of oil, add the marinaded chicken along with all the yogurt sauce and cook the chicken for just 6 minutes. Do not overcook.
Add the contents of the onion and tomato mixture to a blender and blend until it turns into a smooth paste. You may need to add a couple tablespoons or up to ¼ cup water to help blend things together. Once blended, return to the dutch oven and continue to heat the sauce. Add the chicken and the yogurt from the sauté pan to the tomato mixture and heat everything thoroughly.
Once heated, add the whipping cream and garam masala. When the sauce starts to simmer, add the crushed up Fenugreek leaves. Serve with naan (flat bread) or basmati rice.