Post by Loupy on Aug 29, 2018 2:58:56 GMT -7
BUTTER CHICKEN
From: Catherine @ butternutrition.com/butter-chicken/
I love Indian food, and surprise-surprise butter chicken is one of my favorite dishes! So cook up this silky butter chicken recipe stat– you’ll be happy you did.
INGREDIENTS:
1 cup yogurt (optional, to marinate chicken prior to cooking, strain and discard yogurt)
1 tablespoon garam masala
1 ½ teaspoons ground ginger
¼ teaspoon cayenne (use 1/8 tsp or less for mild heat)
2 tablespoons honey or simple syrup
1 tablespoon fresh ginger, chopped
1 tablespoon fresh garlic, chopped
¼-½ teaspoon salt (to taste)
8 tablespoons butter
1 large onion, chopped (about 1 cup)
2 tablespoons tomato paste
1 (14 ½-ounce) can tomato sauce
1 (14 ½-ounce) whole peeled tomatoes
1 pound chicken breast or thighs, chopped
RICE (OPTIONAL)
1 cup jasmine rice
1 cup chicken bone broth or chicken stock
½ cup water
1 tablespoon butter
PROCESS:
Marinate chopped chicken in yogurt for 1-12 hours to tenderize.
Strain yogurt and discard the liquid. (optional)
Combine spices: 1 tablespoon garam masala, 1 ½ teaspoons ground ginger and ¼ teaspoon cayenne in a small bowl.
Set aside.
Over medium low heat, saute onion in butter for about 10 minutes.
Add fresh ginger and garlic.
Cook for an additional 5 minutes or until tender.
Add spice blend stirring frequently for 30-60 seconds, careful to not burn the spices.
Add tomato sauce, whole peeled tomatoes, and paste.
Let simmer for about 15-20 minutes.
Transfer sauce to bender (or immersion blender) and process until smooth.
I prefer the smooth texture from a Vitamix blender.
Pour butter chicken sauce back into pan.
Add salt and sugar to taste.
In a separate pan, cook chicken for about 8-10 minutes or until done.
Add chicken to sauce, simmer briefly.
Serve with rice (if desired).
Enjoy this nutrient dense butter chicken!
From: Catherine @ butternutrition.com/butter-chicken/
I love Indian food, and surprise-surprise butter chicken is one of my favorite dishes! So cook up this silky butter chicken recipe stat– you’ll be happy you did.
INGREDIENTS:
1 cup yogurt (optional, to marinate chicken prior to cooking, strain and discard yogurt)
1 tablespoon garam masala
1 ½ teaspoons ground ginger
¼ teaspoon cayenne (use 1/8 tsp or less for mild heat)
2 tablespoons honey or simple syrup
1 tablespoon fresh ginger, chopped
1 tablespoon fresh garlic, chopped
¼-½ teaspoon salt (to taste)
8 tablespoons butter
1 large onion, chopped (about 1 cup)
2 tablespoons tomato paste
1 (14 ½-ounce) can tomato sauce
1 (14 ½-ounce) whole peeled tomatoes
1 pound chicken breast or thighs, chopped
RICE (OPTIONAL)
1 cup jasmine rice
1 cup chicken bone broth or chicken stock
½ cup water
1 tablespoon butter
PROCESS:
Marinate chopped chicken in yogurt for 1-12 hours to tenderize.
Strain yogurt and discard the liquid. (optional)
Combine spices: 1 tablespoon garam masala, 1 ½ teaspoons ground ginger and ¼ teaspoon cayenne in a small bowl.
Set aside.
Over medium low heat, saute onion in butter for about 10 minutes.
Add fresh ginger and garlic.
Cook for an additional 5 minutes or until tender.
Add spice blend stirring frequently for 30-60 seconds, careful to not burn the spices.
Add tomato sauce, whole peeled tomatoes, and paste.
Let simmer for about 15-20 minutes.
Transfer sauce to bender (or immersion blender) and process until smooth.
I prefer the smooth texture from a Vitamix blender.
Pour butter chicken sauce back into pan.
Add salt and sugar to taste.
In a separate pan, cook chicken for about 8-10 minutes or until done.
Add chicken to sauce, simmer briefly.
Serve with rice (if desired).
Enjoy this nutrient dense butter chicken!