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Indian Butter Chicken- Best food blog

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Ingredients

Adjust Servings:
For the chicken and marinade:
1 pound boneless skinless chicken thighs
1/4 cup yogurt
1 tablespoon olive oil
1 tablespoon  Ginger Garlic paste
1 teaspoon dried coriander
1 teaspoon Kashmiri Lal Mirch
1 teaspoon cumin
to taste salt
For the sauce:
8 to 10 whole almonds
8 to 10 whole cashews
2 tablespoons unsalted butter
1 tablespoons  Ginger Garlic paste
1 teaspoon sugar
1 (15-ounce) canned diced tomatoes
2 tablespoons dried coriander
1 1/2 teaspoons ground Garam Masala
1 1/2 teaspoon ground Kashmiri Lal Mirch
1 1/2 teaspoon salt
1 cup water
1/4 cup heavy cream
1/2 cup Kasuri Methi

Indian Butter Chicken- Best food blog

Features:
    Cuisine:
    • Serves 4
    • Medium

    Ingredients

    • For the chicken and marinade:

    • For the sauce:

    Directions

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    Indian Butter Chicken- Best food blog

    Butter Chicken simmers in a buttery tomato sauce and it is punctuated by several special spices and herbs. Skip the India takeout and cook it up your very own version of the popular dish!

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    METHOD

    Step 1: Marinate the chicken: Bring the chicken and the rest of the marinade ingredients together in a large bowl. Use your hands to mix the marinade into the chicken.

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    Cover with plastic wrap and put it into the refrigerate for at least 1 hour, or up to overnight.

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    Step 2: Soak cashews and almonds in water for at least an hour to (or up to overnight) before preparing the rest of the recipe.

    Step 3: Cook the chicken: Heat a skillet or grill pan over medium-high heat. Drizzle a teaspoon of oil to the pan.

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    Working in batches and remove chicken from the marinade and grill it on the pan for 4 to 5 minutes on each side until the chicken is cooked through . Do not crowd the pan.

    Once cooked after that transfer the chicken into a separate dish. Cover and set aside for later.

    Step 4: Start making the sauce: Melt 1 1/2 tablespoons of the butter in a medium sized Dutch oven or a skillet on medium low heat. As soon as butter melts add the ginger garlic paste followed by the sugar. Sauté for 1 to 2 minutes.

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    Stir into the tomato and cook for 7 to 10 minutes on medium high heat until all the extra liquid is cooked off. The sauce should be loose paste like consistency.

    Add coriander,Kashmiri Lal Mirch and salt garam masala. Stir and cook it on the medium heat for 2 to 3 minutes. Turn off the heat.

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    Step 5: Puree the sauce with the nuts: Transfer the paste to a blender or the bowl of a food processor. Add the soaked cashews and almonds. Blend into a smooth paste.

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    Step 6: Finish the dish: Return the paste to the cooking pan over medium heat. Add the water to the paste and stir it to make a smooth sauce.

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    As the sauce begins to boil add the grilled chicken and heavy cream into it and Stir well. Cover the pan and simmer for 5 minutes.

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    Step 7: Rest the butter chicken: Turn off the heat and uncover the pan. Stir in the remaining 1/2 tablespoon butter and kasuri methi. Cover again and let the dish rest for 7 to 10 minutes so the flavor of kasuri methi can marry into the chicken butter .

    Step 8: Serve: Serve the butter with a side of steamed basmati rice, roti, or naan. Leftovers will keep refrigerated, covered, for five days.

    You can freeze this dish in an airtight covered container for a month. Thaw and reheat in the saucepan over medium heat to retain the texture.

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