Rich and creamy butter chicken curry

Step-by-Step Guide to Prepare Favorite Rich and creamy butter chicken curry

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Many things can roughly influence the style high quality of Rich and creamy butter chicken curry, starting from the kind of ingredients, then the number of recent components, to how to make and serve it. Don’t worry about getting ready delicious Rich and creamy butter chicken curry at house, because so long as the tips, this dish is usually a special deal with.

The number of servings that may be served to make Rich and creamy butter chicken curry is 3 people. So make sure that this portion is enough to serve for your self and your beloved household.

Oh yes, just so as to add, the time wanted to cook dinner Rich and creamy butter chicken curry is estimated to be round 1 hour 30 mins.

So, this time, let’s attempt it, let’s fluctuate Rich and creamy butter chicken curry ourselves at residence. Staying with easy components, this dish can present advantages in helping to take care of the health of our bodies. You can make Rich and creamy butter chicken curry using 23 material kind and 11 manufacturing steps. Here is tips on how to make the dish.

This butter chicken curry is the result of a trial and error. When I first made it, it was not rich and the flavours of each ingredient didn't really combine together. After making improvements each time I made it, I finally had a recipe that I can confidently serve to my family and friends. It's not a quick recipe, but it's really worth making it!

Here are the tips💡
🍅 Cook the tin tomatoes well until they turn into natural sweet taste. Please taste many times to check how the flavour changes from sour to sweet. This is an important step to make the curry rich flavour.
🧅 Stir fry the onions until they become transparent, sweet and golden brown.
🍗 Grill the marinated chicken in a pan in which the onions have finished frying.

The curry goes perfectly well with Lebanese style vermicelli rice by @lindzi ( https://cookpad.com/uk/recipes/16081027-lebanese-style-vermicelli-rice ).

Substances and spices that need to be Take to make Rich and creamy butter chicken curry:

1. 400 g Chicken breast
2. Chicken marination
3. 3 table spoons Plain yogurt
4. 1/4 tea spoon Salt
5. 2 tea spoons Curry powder
6. Curry gravy
7. 1 Onion (finely chopped)
8. 40 g Cashew nuts
9. 100 cc Water
10. 1 tin/400g Tomato diced tin
11. 2 Garlic cloves (grated)
12. 1 piece Ginger (grated)
13. 4 Caldamon wholes
14. 3 Dried chili (Depends on your preferred spiciness)
15. 1 tea spoon Cumin seeds
16. 200 cc Fresh whole milk
17. 1 table spoon Curry powder
18. 1 table spoon Honey
19. 1 tea spoon Salt
20. 30 g Butter
21. 2 table spoons Double cream
22. 1 tea spoon Galam masala
23. 1 table spoon Double cream (for decoration)

Instructions to make to make Rich and creamy butter chicken curry

1. Cut the chicken into bite-sized pieces, marinate with curry powder, yoghurt and salt. Keep the bowl in the refrigerator for an hour.
2. Finely chop the onion and grate the garlic and ginger.
3. Place1 table spoon of oil in a frying pan and fry the chopped onions over medium to low heat until transparent and candied. (It takes over 15 mins)
4. Prepare a separate pan or pot. Before putting it on the fire, spread 2 table spoons of oil and add cardamom, cumin and chilli.If you like it spicy, cut the chilli and get the seeds inside(seeds are the spicy part of the chilli).
5. Simmer over low heat and wait until you smell the nice aroma of spices. When fragrant, add the grated ginger and garlic fry for 1 minute (be careful, as the oil will splash). Add the tin tomatoes to the pan. Fry well until you can taste the natural sweetness of the tomatoes. (If the tomatoes are not cooked well, the curry will become sour)
6. Place the cashew nuts soaked in water in a blender and stir well until no particles are visible (stirring well will give the curry a smooth texture). Add the fried onions and stir further to make a paste.
7. Add the paste made in step 6, add two pinches of salt and heat over medium heat. Add one tablespoon of curry powder and heat further. Add milk, honey and salt.
8. Fry the marinated chicken in the pan used to fry the onions. Do not touch the chicken too much, and brown the surface of the chicken.
9. Add grilled chicken in the pot of gravy.
10. Add butter and double cream. Add garam masala and stir well.
    Taste it and adjust to your taste with salt. Turn off the heat, cover the pot with a lid and steam for 15 minutes.
11. Finally, drizzle the cream over the curry gravy. Serve with rice, naan or bread!!

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