Hello everybody, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, butter chicken my version. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Butter chicken my version is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They are fine and they look wonderful. Butter chicken my version is something which I’ve loved my entire life.
Here is my own version of buttered chicken. Serve butter chicken and cauliflower rice with steamed vegetables or a salad. It's simplified and cooked all in one pan and goes great with a side of rice or naan!
To get started with this particular recipe, we must prepare a few components. You can cook butter chicken my version using 26 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Butter chicken my version:
- Make ready marinade
- Make ready 2 lb chicken breasts
- Make ready 1/2 tsp ground ginger
- Prepare 1/2 tsp granulated garlic powder
- Make ready 1/2 tsp garam masala
- Prepare 1/2 tsp ground cumin
- Get 1 1/2 tsp lemon or lime juice
- Prepare 1/2 tsp turmeric
- Make ready 1/2 tsp cayenne pepper
- Get 1/2 tsp salt
- Prepare second stage marinade
- Make ready 75 ml sour cream
- Get sauce
- Get 14 oz coconut milk
- Make ready 1/2 tsp ground ginger
- Get 1/2 tsp granulated garlic powder
- Make ready 1/2 tsp garam masala
- Get 1/2 tsp ground cumin
- Take 1/2 tsp turmeric
- Make ready 1/2 tsp cayenne pepper
- Take 1/2 tsp salt
- Make ready 1/2 cup butter, softened or melted
- Make ready 14 oz tomato puree
- Prepare 1/2 tsp cardamon powder
- Make ready garnish
- Take 1 tsp cilantro
This Instant Pot Butter Chicken, also known as murgh makhani, is absolutely restaurant-quality. Laura, I love that you converted this to be a vegetarian butter "chicken" recipe! I'm going to try your version when my brother comes to visit as he's a vegetarian and loves butter chicken sauce! Indian butter chicken is the Indian version, which is equally renowned and savors by gastronomes worldwide.
Steps to make Butter chicken my version:
- Cut chicken into bite sized pieces put in a zip lock bag and add marinade except sour cream. Put in refrigerator for an hour, then add sour cream put back in refrigerator for 30 minutes.
- Preheat oven 400° Fahrenheit
- Put chicken on a baking pan bake for 30 minutes.
- Add the tomato puree to a sauce pan add the cardamon, ginger,garlic,garam masala,cumin,turmeric, cayenne pepper, and salt simmer 7 minutes. Add butter and milk. Mix well, till smooth. Then add chicken coating everything. Top with cilantro for garnish.
- I served with roasted cauliflower.
I served butter chicken to my customers in my cafe early this month, and the reception was phenomenal. The positive result drives me to dig deeper into other Asian crossover cuisines famous. A decadent yet healthy Butter Chicken made dairy-free with coconut milk. Try it in the Instant Pot for a quick weeknight meal that is anything but ordinary! This simple yet decadent butter chicken rivals the restaurant version and is ready in a snap in the Instant Pot!
So that’s going to wrap it up with this special food butter chicken my version recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
