Recipe by Gurpreet Chana, voiceover by Lew Williams.
Butter Chicken with Whole Seed Spices
Votes: 0
Rating: 0
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|
|
Servings |
Prep Time |
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6 |
30minutes |
|
Servings |
Prep Time |
|
6 |
30minutes |
|
|
|
|
|
Butter Chicken with Whole Seed Spices
Votes: 0
Rating: 0
You:
Rate this recipe!
|
|
|
Servings |
Prep Time |
|
6 |
30minutes |
|
Servings |
Prep Time |
|
6 |
30minutes |
|
|
|
Ingredients
Servings:
Units:
Instructions
Prepare the chicken pieces, set them aside and keep them ready.
Heat oil in a pan
Add all the dry seed spices including cumin seeds, mustard seeds, cardamom seeds, and cloves.
Cook for about 1-2 minutes for the spices flavour to come out
Add chopped garlic, and cook till it turns light brown
Add sliced onions, and cook till light brown
Add chopped ginger and cook for half a minute
Add sliced tomatoes and let them cook nicely
Once all the base is ready, let it cool down for 5 minutes, and blend it in a blender to get a nice smooth paste
Pour the paste back to the same pan and all other spices, Start with the turmeric powder first and cook for 1-2 minutes
Add red tandoori masala, soy sauce, and let everything cook again for 5 minutes
Add water, and let it come to boil
Add chicken pieces, and cook them until you get desired tenderness
Add cream in the end and let it cook with the rest of the paste for another 5 minutes
In the end add Butter Chicken Masala, and garnish with cilantro leaves
Serve with rice or Nan bread
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