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diff --git a/src/butter-chicken-masala.md b/src/butter-chicken-masala.md deleted file mode 100644 index 5777a51..0000000 --- a/src/butter-chicken-masala.md +++ /dev/null @@ -1,40 +0,0 @@ -# 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 |