Butter Chicken

Name: Butter Chicken
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 Chickens; 1 tablespoon Fenugreek Seeds; Some Curd cheese; 1/2 cup milk; 500ml cream; a little Curry powder; Some salt; Some liqueur; Some ginger; Some garlic; Some ketchup; Some pepper; Some Dried chili

by ahuahu

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Let's discuss the Chinese name of this dish first. Its English name is Butter Chicken. Some were turned into butter chicken. I got this recipe from my Indian colleague. There is no butter in the recipe. Of course, if you want to add butter, it's okay. Some are turned into butter chicken. Although there is butter in the ingredients, this dish is not called Cream Chicken.

In fact, in English, butter means not only butter, but also thick and mushy foods, such as the familiar peanut butter, sesame seed butter and almond butter, which are peanut butter, tahini butter, and almond butter, respectively. It doesn't stick to butter or cream at all.

The most special thing about Butter Chicken is the fragrant, orange-yellow thick sauce, which can be served with rice or pancakes (Indian naan). If you have a poor appetite that day, this dish is guaranteed to boost your appetite.

This sauce has a special flavor, so I call it sauce chicken.

Another reminder that jam is jam. Sauce in Chinese is broader. "

Butter Chicken

1. 500 ml of whipping cream, 1/2 cup of milk, paneer, which can be thickened to make whipped cream

2. 1 tablespoon fenugreek seed

3. A little bit of Indian curry powder spice (garam masala or G-masala)

4. Cut a chicken or chicken breast into small pieces and marinate first with salt and wine.

5. Stir fragrant ginger in a wok over medium heat, add the marinated chicken, and stir-fry until half cooked.

6. Stir-fry pesto and ginger in a casserole over medium heat

7. Add 3 small cans of tomato paste and stir from time to time.

8. Add salt, pepper, fenugreek seeds, 1 teaspoon of cumin seeds, ground dried chili, cream that can be thickened to make whipped cream, and milk. Bring to a boil, stirring occasionally.

9. Add the fried chicken, curd cheese cubes and Indian curry powder spices, stirring occasionally.

10. Boil for about 20 minutes until the desired consistency is reached.

Tips:
1. The main special fragrances are fenugreek seeds and Indian curry powder spices.

2. The paneer is a bit like frozen tofu or dried tofu. If you can't find it, you can replace it with frozen tofu or dried tofu, or even leave it alone.

3. The tomato paste used here is not ketchup.

4. In the process of burning, stir from time to time to avoid muddy bottom.

5. The amount of seasoning is for reference, and the specific ratio is adjusted according to personal taste.