Butter Chicken - MX-KM5070
Steps 1 Soak rice for 40-45 minutes and set aside 2 Heat 1 Tbsp. oil in a heavy bottomed pan over high heat. Add chicken 3 Cook until all the sides of the chicken pieces are well browned 4 Remove chicken from pan. Set aside 5 Heat 1 tbsp oil and butter in the another pan over medium- high heat. 6 Add cinnamon stick and sauté for a few seconds 7 Add onions to sauté, stirring occasionally, for 3-4 minutes 8 Add the spices and ginger and garlic. Sauté for 1 minute until aromatic 9 Then add tomato and let it simmer for 20 min with addition of the cream 10 Pour the mixture into the blender and blend for a couple minutes 11 Remove contents of blender back into the pan and let simmer 3-4 minutes 12 Add the chicken back to the pan and cover and cook for 15-20 minutes or until chicken pieces are cooked through 13 In another pot, cook the rice and remove it from the pot. 14 Add 1 tsp of oil and layer the rice and butter chicken 15 Make sure the chicken pieces are in just a single layer 16 Add saffron milk to the top and cook on low heat for 20-30 minutes 17 Garnish with fried onions, fried cashews, chopped mint, and coriander 18 Serve hot Ingredients 1 Chicken Marinade 2 300g chicken, cut into medium-sized pieces 3 fenugreek 1/2 tsp 4 garam masala 2 tsp 5 red chili powder 2tsp Biryani Rice 1 1 Tbsp. Oil 2 1 bay leaf 3 2 cloves 4 1 cinnamon stick 5 3-4 cardamom pods 6 2 cups basmati rice 7 3 cups water 8 Salt to taste Butter Chicken Masala 1 2 Tbsp. oil 2 1 Tbsp. butter 3 1 cinnamon stick 4 1 chopped onion 5 1 Tbsp. ginger 6 2 cloves garlic 7 1 tsp ground cumin 8 1 tsp garam masala 9 1/2 tsp red chili powder 10 2 Tbsp. tomato purée (tomato paste) 11 1/2 cup cream 12 1 Tbsp. yogurt 13 1/4 cup milk 14 1 Tbsp. dried fenugreek leaves
Steps 1 Soak rice for 40-45 minutes and set aside 2 Heat 1 Tbsp. oil in a heavy bottomed pan over high heat. Add chicken 3 Cook until all the sides of the chicken pieces are well browned 4 Remove chicken from pan. Set aside 5 Heat 1 tbsp oil and butter in the another pan over medium- high heat. 6 Add cinnamon stick and sauté for a few seconds 7 Add onions to sauté, stirring occasionally, for 3-4 minutes 8 Add the spices and ginger and garlic. Sauté for 1 minute until aromatic 9 Then add tomato and let it simmer for 20 min with addition of the cream 10 Pour the mixture into the blender and blend for a couple minutes 11 Remove contents of blender back into the pan and let simmer 3-4 minutes 12 Add the chicken back to the pan and cover and cook for 15-20 minutes or until chicken pieces are cooked through 13 In another pot, cook the rice and remove it from the pot. 14 Add 1 tsp of oil and layer the rice and butter chicken 15 Make sure the chicken pieces are in just a single layer 16 Add saffron milk to the top and cook on low heat for 20-30 minutes 17 Garnish with fried onions, fried cashews, chopped mint, and coriander 18 Serve hot Ingredients 1 Chicken Marinade 2 300g chicken, cut into medium-sized pieces 3 fenugreek 1/2 tsp 4 garam masala 2 tsp 5 red chili powder 2tsp Biryani Rice 1 1 Tbsp. Oil 2 1 bay leaf 3 2 cloves 4 1 cinnamon stick 5 3-4 cardamom pods 6 2 cups basmati rice 7 3 cups water 8 Salt to taste Butter Chicken Masala 1 2 Tbsp. oil 2 1 Tbsp. butter 3 1 cinnamon stick 4 1 chopped onion 5 1 Tbsp. ginger 6 2 cloves garlic 7 1 tsp ground cumin 8 1 tsp garam masala 9 1/2 tsp red chili powder 10 2 Tbsp. tomato purée (tomato paste) 11 1/2 cup cream 12 1 Tbsp. yogurt 13 1/4 cup milk 14 1 Tbsp. dried fenugreek leaves