This Indian strength is so great, I can’t even start to let you know how. It’s very nearly criminal. Otherwise called Murg Makhani, its name comes fron the substantial utilization of exquisite margarine of Ghee (illuminated spread). The first formula calls for yogurt, yet we’ll substitute the yogurt with coconut milk, which will be pretty much as great.
This formula is not difficult to make and won’t solicit excessively from your time. You can make it as hot or as gentle as you like relying upon your inclination by changing the measure of bean stew powder you put in. The key to the extraordinary taste of this formula is in the mix of flavors utilized.
Butter Chicken Recipe
This recipe serves about 4 people.
- 2 x 2 tbsp of pastured, grass-fed butter (We always end-up using more since we know it’s so good for our health);
- About 1 kg chicken cut into chunks;
- 2 tsp garam masala;
- 2 tsp paprika;
- 2 tsp ground coriander;
- 1 tbsp grated fresh ginger;
- 1/4 tsp chili powder (adjust to taste);
- 1 cinnamon stick;
- 6 bruised cardamon pods;
- 1 can of tomato puree (you can easily puree your own tomatoes if they are meaty enough);
- 3/4 cup coconut milk;
- 1 tbsp fresh lemon juice;
- Heat a pan, add the first 2 tbsp of butter and stir-fry the chicken chunks. You can cook them in 2 batches if your pan is too small.
- Remove the chicken from the pan.
- Put the second 2 tbsp of butter and slowly heat the spices for a minute or two until you can smell the aroma.
- Put the chicken back in the pan and stir so you mix in all the spices with the chicken.
- At this point, add the tomatoes and simmer for about 15 minutes. Stir from time to time.
- Add the coconut milk and lemon juice and let it simmer for another 5 minutes.
- Enjoy without guilt! Garnish with fresh herbs and a stick of cinnamon for extra fanciness points.
The best way to always be prepared for recipes that rely heavily on spices like butter chicken is to buy a good assortment of spice all at once. It will seem to cost you a arm and a leg, but it should last almost forever and you’ll never be angry because the recipe calls for that one special spice you happen not to have.
Don’t be scared also to play with it and change the spices used and their quantities. Cooking should never be rigid and should always make place for experimentation and tweaks.
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