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Indian Butter Chicken

Indian Butter Chicken

Name: Indian Butter Chicken
Yield: 6
Cuisine: Indian
Ingredients: Onion: 1; Peeled Tomatoes: 500 g; Chilli Powder: a pinch of; Sugar: a pinch of; Extra Virgin Olive Oil: to taste; Ghi (Clarified Butter): 40 g; Ginger: 20 g; Garlic: 1 slice of; Tomato Paste: 15 g; Garam Masala: 1/2 teaspoon; Ground Cumin: 1/2 teaspoon; Ground Coriander: 1/2 teaspoon; Tandoori Chicken: 500 g; Fresh Cream: 60 g; Ghi (Clarified Butter): 30 g; Chili Pepper: to taste; Salt: to taste; Black Pepper: to taste; Cashew Nuts: to taste; Coriander Leaves: to taste

Pib nyeem ntawv hom

kuv

1 5

Qhia
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Zoo li 16

Cov khoom xyaw

kho servings:

	1 dos
	500 g peeled Txiv lws suav
	ib tug pinch ntawm chilli Hmoov
	ib tug pinch ntawm Qab zib
	rau saj Ntxiv nkauj xwb txiv roj roj
	40 g cov ntaub ntawv (Qhia meej ntxiv Butter)
	20 g Ginger
	1 hlais cov Qej
	15 g soob Paste
	1/2 diav Garam masala
	1/2 diav Hauv pem teb cumin
	1/2 diav Hauv pem teb Coriander
	500 g Tandoori Chicken
	60 g Cov tshuaj nplaum
	30 g cov ntaub ntawv (Qhia meej ntxiv Butter)
	rau saj kua kua txob
	rau saj ntsev
	rau saj Dub kua txob
	rau saj cashew Ceev
	rau saj coriander Nplooj

Bookmark no daim ntawv qhia

Koj yuav tsum ID nkag mus los yog sau npe rau bookmark / nyiam no cov ntsiab lus.

nta:

cuisine:

Indian

30
Ua hauj lwm pab 6
Medium

Cov khoom xyaw

1 dos
500 g peeled Txiv lws suav
ib tug pinch ntawm chilli Hmoov
ib tug pinch ntawm Qab zib
rau saj Ntxiv nkauj xwb txiv roj roj
40 g cov ntaub ntawv (Qhia meej ntxiv Butter)
20 g Ginger
1 hlais cov Qej
15 g soob Paste
1/2 diav Garam masala
1/2 diav Hauv pem teb cumin
1/2 diav Hauv pem teb Coriander
500 g Tandoori Chicken
60 g Cov tshuaj nplaum
30 g cov ntaub ntawv (Qhia meej ntxiv Butter)
rau saj kua kua txob
rau saj ntsev
rau saj Dub kua txob
rau saj cashew Ceev
rau saj coriander Nplooj

qhia

Lub peb lub ntsiab nqaij qaib cov zaub mov txawv ntawm Indian cuisine yog nqaij qaib curry, tandoori nqaij qaib thiab butter nqaij qaib, uas yog ua tau tus tub ntawm tus thawj. Ib tug spartan lub npe thiab kuj hais tsis yog, tsis txhob xav tias cov ib txwm scallop, vim hais tias cov zaub mov yog nplua nuj heev, tag nrho ntawm cov txuj lom thiab cov tswv yim uas mus zoo tshaj qhov ntsim.

Nws pib nrog ib tug tandoori nqaij qaib puag, uas yog ntxiv ib tug creamy ntses yuav ua rau kev npaj kub thiab ntsim, tab sis zog los ntawm qhiav thiab coriander. Yog hais tias koj xav tau los npaj ib tug zoo kawg Indian zaub mov, ntawm no yog tus thawj daim ntawv qhia txog butter nqaij qaib.

Cov kauj ruam

1 ua li cas	Muab cov dos, cov qij thiab cov qhiav nyob rau hauv ib tug tov khoom thiab muab mus txog rau thaum koj tau txais ib "muab tshuaj txhuam". Ntxiv cov txiv lws suav, lub kua txob, lub qab zib thiab lub caij nrog ib tug pinch ntawm ntsev. Muab dua thiab teem ib sab.
2 ua li cas	Qhuav lub ghi nyob rau hauv ib tug wok tshaj medium tshav kub. Nco ntsoov hais tias cov ghi melting point yog ntau ntau dua li ib txwm butter, li ntawd, koj tsis tas yuav noj tag nrho cov ceev faj koj xav tau rau tej butter. zoo, ntxiv sib tov, sib tov, dilute nrog ib khob ntawm dej thiab tus diav ntawm soob muab tshuaj txhuam.
3 ua li cas	Boil lub npaj, stirring feem ntau, ces cia nws simmer tshaj ib tug maj mam kub rau lwm lub 5 feeb: tus ntses yuav tsum khov thiab ua tuab.
4 ua li cas	Ntxiv ib nrab ntawm cov 30 grams ntawm clarified butter, Garam masala, cumin thiab coriander. Ntsw cov nqaij qaib nyob rau hauv tus ntses thiab do rau 10 feeb. Cov nqaij qaib yuav tsum tau zoo flavored. Yog ntsev thiab kua txob yog tias tsim nyog.
5 ua li cas	Thaum no tus taw tes peb yeej yuav luag tiav lawm. Tov lub tshiab cream nrog ib tug me ntsis ntsim ntses los yog kua txob. Ceev faj tsis txhob muab tso rau ntau heev ntsim ntses, txwv tsis pub tus tais yuav kub.
6 ua li cas	Ntxiv rau qhov ntsim qab zib rau cov nqaij qaib, do thiab tag nrog rau lwm cov 15 grams ntawm butter. Hauj lwm rau tus butter nqaij qaib nrog plaub ya ri ntawm cashew ceev thiab ib nplooj cov tshiab coriander, tej zaum nrog steamed mov.