Indian butter chicken

If you love tender chunks of marinated chicken, plenty of spice and a creamy hot sauce, then don’t miss this company worthy dish! Serve with hot Basmati rice and Naan bread, and garnish with fresh cilantro for an incredible trip without leaving your kitchen!



INGREDIENTS:

3/4 cup unsalted butter (1/2 stick + 1 stick), divided
1 large sweet Vidalia or yellow onion, diced small
about 1.50 pounds boneless skinless chicken breast, diced into bite-sized pieces
3 to 5 cloves garlic, finely minced or pressed
2 tablespoons garam masala
1 tablespoon cumin
1 tablespoon turmeric
1 tablespoon ground ginger or 1+ tablespoon fresh ginger, finely chopped
1 teaspoon kosher salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
1/4 teaspoon cayenne pepper, or to taste
1 cup heavy whipping cream (see Notes below)
one 8-ounce can tomato sauce (I used no-salt added; see Notes below)
basmati rice (or your favorite rice) for serving
about 1/3 cup fresh cilantro leaves, or to taste for garnishing

DIRECTIONS:

To a large skillet add 1/4 cup butter (1/2 stick), onion, and sauté over medium-high heat until the onions begins to soften and caramelize about 5 minutes; stir intermittently. It does not have to be fully caramelized before moving on.
Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
Add the garlic, stir to combine, and cook for about 1 minute, or until fragrant; stir frequently.

next you can see the full instruction on : www.averiecooks.com

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