Let’s give your taste buds a tasty creamy, buttery Indian curry experience!!

Living in Kuwait give you the chance ti meet different nationalities where you get exposed to different kitchens and cousins, such as the great Indian kitchen. Ill never forget my friends mother preparing that amazing creamy, tasty, chili butter chicken dish. I decided today why not live a nostalgic moment with a delicious butter chicken dish on dinner.

Indian Butter Chicken

Ingredients:

• 20 boneless chicken cubes                      

• 2 minced onions                                    

• 1 table spoon of pureed tomatoes                

• 1 table spoon of tomato paste                   

• 1 table spoon of minced ginger                  

• 1 table spoon of minced garlic                  

• 1 table spoon of butter, ghee or oil             

• 2 table spoon of coriander powder              

• 1 table spoon of chili powder                    

• 1 table spoon of masala                            

• 1 large pinch of fenugreek leaves               

• 3 table spoon of cashew paste                   

• 2 table spoon of salt                        

• 1/4 table spoon of turmeric powder

• 1 cup of milk                         

• 1 small bunch of cilantro                

Method:

1. First we will start by preheating the pan on medium to high heat, after the pan is hot enough start adding the butter, bring the heat to medium, and start adding the following ingredients:
• Onions (till it turns brown)
• Add the ginger
• Add the garlic
• Add the coriander
• Add the chili powder
• Add the turmeric
• Add the salt

Note: After adding all these ingredients together keep steering for about a minute or two just to bring all the flavors together.

2. Now after all the flavors have combined together, start adding the purred tomatoes and the tomato paste. Let them cook for about 3 to 4 minutes.

3. After cooking the pureed tomatoes, start adding the fenugreek leaves, the milk, and the chicken cubes. Leave them all to cook on low to medium heat for about 8 to 10 minutes.

Note: Add some water as soon as the sauce starts thickening, about half a cup of water.

4. Now start adding the masala, cashew paste, give it a good steer, add some salt and finally the coriander on the top.

TRY IT!

And leave me your notes of what you thought about the recipe, and recommend some future recipes.  

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