Shiosaki Marin
Shiosaki Marin
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Butter Chicken with Cream
Creamy Indian Butter Chicken Delight
Ingredients:
1.5 lbs boneless chicken thighs, cut into chunks
1 cup plain yogurt
1 tablespoon lemon juice
1 tablespoon ginger paste
1 tablespoon garlic paste
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garam masala
1/2 teaspoon turmeric
1/2 teaspoon chili powder
Salt to taste
2 tablespoons butter
1 tablespoon oil
1 large onion, finely chopped
2 teaspoons garlic paste
1 teaspoon ginger paste
1 cup tomato purée
1 cup heavy cream
1 teaspoon sugar
1/2 teaspoon kasuri methi (dried fenugreek leaves), crushed
Fresh cilantro, chopped, for garnish
Directions:
In a bowl, combine yogurt, lemon juice, ginger paste, garlic paste, cumin, coriander, garam masala, turmeric, chili powder, and salt. Add chicken and mix well. Marinate for at least 1 hour, preferably overnight.
Heat butter and oil in a skillet over medium heat. Add onions and sauté until golden brown.
Stir in ginger and garlic paste; cook for 1 minute.
Add tomato purée and cook until oil separates from the sauce.
Add marinated chicken with all its marinade. Cook until chicken is done and tender, about 15–20 minutes.
Pour in the cream, stir well, and let it simmer for 5 minutes.
Add sugar and crushed kasuri methi, stir again.
Taste and adjust seasoning. Garnish with fresh cilantro and serve hot with naan or rice.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 420 kcal | Servings: 4 servings
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Dinner dreams come true with this Creamy Indian Butter Chicken! A comforting classic that never fails to impress!Butter Chicken with Cream Creamy Indian Butter Chicken Delight Ingredients: 1.5 lbs boneless chicken thighs, cut into chunks 1 cup plain yogurt 1 tablespoon lemon juice 1 tablespoon ginger paste 1 tablespoon garlic paste 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon garam masala 1/2 teaspoon turmeric 1/2 teaspoon chili powder Salt to taste 2 tablespoons butter 1 tablespoon oil 1 large onion, finely chopped 2 teaspoons garlic paste 1 teaspoon ginger paste 1 cup tomato purée 1 cup heavy cream 1 teaspoon sugar 1/2 teaspoon kasuri methi (dried fenugreek leaves), crushed Fresh cilantro, chopped, for garnish Directions: In a bowl, combine yogurt, lemon juice, ginger paste, garlic paste, cumin, coriander, garam masala, turmeric, chili powder, and salt. Add chicken and mix well. Marinate for at least 1 hour, preferably overnight. Heat butter and oil in a skillet over medium heat. Add onions and sauté until golden brown. Stir in ginger and garlic paste; cook for 1 minute. Add tomato purée and cook until oil separates from the sauce. Add marinated chicken with all its marinade. Cook until chicken is done and tender, about 15–20 minutes. Pour in the cream, stir well, and let it simmer for 5 minutes. Add sugar and crushed kasuri methi, stir again. Taste and adjust seasoning. Garnish with fresh cilantro and serve hot with naan or rice. Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes Kcal: 420 kcal | Servings: 4 servings #butterchicken #creamychicken #indianfood #easyindianrecipes #butterchickencurry #restaurantstylechicken #indiancomfortfood #creamyindianchicken #authenticbutterchicken #chickenrecipes #northindianfood #spicedchicken #indiancreamsauce #naanandbutterchicken #homecookedindian #garammasalarecipes #traditionalindianfood #richchickenrecipes #indianfeast #comfortfoodideas Dinner dreams come true with this Creamy Indian Butter Chicken! A comforting classic that never fails to impress!
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