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| author | Luke Smith <luke@lukesmith.xyz> | 2021-03-15 08:26:34 -0400 |
|---|---|---|
| committer | GitHub <noreply@github.com> | 2021-03-15 08:26:34 -0400 |
| commit | 1cf5284fcd0add0dcd2b07b629ac3c9049cdbc13 (patch) | |
| tree | 94fa399a7c5994e6f002bb9215b748d9bad986ec /src/butter-chicken-masala.md | |
| parent | f8cf74adb94e31b1978b061171140ae8d2ceb60c (diff) | |
| parent | cf465eabdf87f4d1a2d759baa6e7c59dcd137c67 (diff) | |
Merge pull request #166 from niharokz/master
recipe added : butter chicken and naan
Diffstat (limited to 'src/butter-chicken-masala.md')
| -rw-r--r-- | src/butter-chicken-masala.md | 40 |
1 files changed, 40 insertions, 0 deletions
diff --git a/src/butter-chicken-masala.md b/src/butter-chicken-masala.md new file mode 100644 index 0000000..5777a51 --- /dev/null +++ b/src/butter-chicken-masala.md @@ -0,0 +1,40 @@ +# Butter Chicken Masala Curry + +Butter chicken Masala is one of India's most popular chicken recipes, a mild curry with a tomato-onion-cream base and boneless chicken pieces cooked in it to perfection. + +- Prep time: 30 min +- Cook time: 30 min +- Servings: 2 + +## Ingredients + +- Boneless Chicken 1/2lb, cubed +- Butter Melted 2 tbsp +- Onions 2 medium-sized, minced +- Tomato 2 medium-sized, pureed +- Oil 2 tbsp +- Lemon juice 1 tbsp +- Garlic cloves 3, minced/crushed +- Ginger 1tbsp, minced/paste +- Garam Masala/Chicken Masala 1 tbsp +- Cream 4tbsp (or cashew paste) +- Chilli Powder 1 tbsp +- Turmeric powder 1/4 tbsp +- Crushed fenugreek leaves 1/4 tbsp +- 1 small bunch of coriander leaves / cilantro, for ganish + +## Directions + +1. In a bowl, mix chicken with salt, pepper, 1/2 tbsp ginger-garlic paste, 1/2 tbsp chili powder, turmeric powder, and lemon juice for the chicken marinade; let marinate for an hour. +2. Roast the marinated chicken in an oven at medium temperature for 5 to 10 minutes. The chicken should be three-fourths done. +3. Heat butter in a pan. Fry the onions until it turns translucent. +4. Add garlic-ginger and sauté for a minute, then add garam masala. Cook for a few seconds making sure not to burn the paste. +5. Add tomato puree, salt, and chili powder. Let simmer for about 5 minutes, occasionally stirring until sauce thickens and becomes a deep brown-red color. +6. Add the marinated chicken, butter, fresh cream, the crushed fenugreek leaves, and sliced green chilies. Cook for an additional 5 to 10 min until the chicken is cooked. +7. Adjust salt, garnish with the coriander leaves. Serve over rice or naan. + +## Contribution + +- Nihar Samantaray - [website](https://nihars.com), [contact](mailto:i@nihars.com) + +;tags: indian curry chicken |