Indian butter chicken|fragrant and stunning
Butter chicken is also called butter curry chicken on the menu of some Indian restaurants in China. The addition of a large amount of butter and cream in the production makes the chicken fragrant and smooth, and the slight sweetness and sourness of the tomatoes just removes the greasy taste. And the spice of Masala powder, like a sultry little tentacle, is crispy and stimulating, seducing you one bite after another, and you can’t stop. In India, the official CP of butter chicken is naan. Traditional Indian naan is baked in an earthen kiln called tandoori, but today, I teach you how to make it in a pan at home, and it can also be restored to 70% or 80%. Most of the Indian restaurants in Guangzhou are not cheap, and this butter chicken with naan is priced at least 100 yuan. Hurry up and learn it, you can feel the strong exotic style at home!
Indian butter chicken recipe
Step 1
Wash the chicken breast or thigh meat, cut it into small pieces and drain the water
Step 2
Add 1 tsp ginger, garlic, paprika, masala powder, 1/2 tsp salt for 10-30 minutes
Step 3
Dice the onion and tomato
Step 4
Add 1 tablespoon of cooking oil and 1 tablespoon of unsalted butter to the hot pan, add the marinated chicken and stir-fry until it changes color, set aside
Step 5
Heat the pan again, add 1 tablespoon of cooking oil and 1 tablespoon of unsalted butter, stir-fry the onion, ginger, and garlic, add the diced tomatoes and stir-fry until fragrant
Step 6
Add 1-2 tablespoons of chili powder, 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, 1 tablespoon of masala powder, 2 teaspoons of salt, and 1 tablespoon of sugar and stir-fry evenly, then pour in 2 cups of water or chicken broth
Step 7
Cover the pot and simmer for 10 minutes, add cashew nuts and simmer for 2-3 minutes before cooking
Step 8
After turning off the heat and letting cool, use a homogenizer or pour into a wall breaker to whip delicately, then sift and set aside
Step 9
Heat the pan again and melt 2 tablespoons of butter, add the filtered sauce, the fried chicken, and 1 teaspoon of paprika
Step 10
Add 3-5 tablespoons of whipped cream and simmer over medium-low heat for 10 minutes until flavorful
Step 11
Sprinkle with coriander and whipped cream after cooking, and serve with naan or rice
Step 12
【Indian Naan】Add 1 teaspoon of dry yeast to 1/4 cup of warm water and ferment for 5 minutes
Step 13
Pour 1 cup of flour into a large bowl, add 1/4 teaspoon salt, 1 teaspoon sugar, 1/4 cup Greek yogurt, and 1 tablespoon cooking oil and stir well
Step 14
Then slowly pour in the yeast water, adjust it into a flocculent, then add the remaining dry flour and knead it into a ball, and ferment at room temperature for 1 hour
Step 15
The fermented dough is kneaded for 1-2 minutes and vented, then divided into 5 small balls and relaxed for 10 minutes
Step 16
Grease the panel with a little cooking oil, put the loose dough, press the surface with your fingers, and coat the surface with a little water
Step 17
Heat the non-stick pan, put in the spread cake, fry on one side until the color is slightly bulging, then turn over and fry for 2-3 minutes
Cooking tips for Indian butter chicken
1. Masala powder can be bought by searching for “garam masala” in a certain treasure; 2. All purpose flour is close to domestic all-purpose flour, and can also be mixed with high-gluten and low-gluten flour 1:1.