Recipe by Gurpreet Chana, voiceover by Lew Williams.
Ingredients
- 6Chopped Garlic ClovesChopped
- 1Tsp Cumin Seeds
- 4 Cloves
- 1/2Tsp Mustard Seed
- 4-5 Cardamom PodsTake the seeds out
- 2Tsp Butter Chicken Masala
- 2 Tsp Fresh Cilantro LeavesChopped
- 12 inch piece Fresh Ginger RootChopped
- 2Large Spanish OnionSliced
- 2Large Red TomatoesSliced
- 1Tsp Red Tandoori Masala
- 1Tsp Turmeric Powder
- 1Tsp Sea Salt
- 2Tbsp Soy Sauce
- 1-2Cups Water
- 1/2Cup Half & half cream
- 6-8 Chicken ThighsClean and cut into small pieces
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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