How to Cook Perfect Authentic Indian "Butter Chicken Curry" バターチキンカレー Gluten Free

Authentic Indian "Butter Chicken Curry" バターチキンカレー Gluten Free.

Authentic Indian "Butter Chicken Curry" バターチキンカレー Gluten Free You can have Authentic Indian "Butter Chicken Curry" バターチキンカレー Gluten Free using 23 ingredients and 20 steps. Here is how you cook that.

Ingredients of Authentic Indian "Butter Chicken Curry" バターチキンカレー Gluten Free

  1. You need of chicken thigh.
  2. You need of curry powder.
  3. Prepare of Salt.
  4. It's of Pepper.
  5. You need of yogurt.
  6. You need of cashew nuts.
  7. It's of onion.
  8. You need of Olive oil.
  9. You need of Cinnamon stick.
  10. You need of Cardamon.
  11. Prepare of Caraway seeds.
  12. It's of Fennel seeds.
  13. Prepare of Nutmeg.
  14. It's of garlic.
  15. It's of grated ginger.
  16. You need of diced tomato (or fresh tomatoes).
  17. Prepare of Garam masala.
  18. Prepare of Tuemeric.
  19. Prepare of Cumin.
  20. Prepare of Cloves.
  21. You need of Coriander.
  22. Prepare of Cayenne pepper.
  23. You need of butter.

Authentic Indian "Butter Chicken Curry" バターチキンカレー Gluten Free instructions

  1. Cut chicken thigh as you like.
  2. .
  3. Put salt, pepper, spice on chicken and put them in a ziplock bag.
  4. Pour yogurt in and mix.
  5. Store that in fridge for few hours to overnight.
  6. Put cashew nuts in water for 20 min.
  7. Grind caraway seeds, fennel seeds and cardamon.
  8. .
  9. These are the ones I used.
  10. Sauté cinnamon and grounded spice in olive oil.
  11. Add chopped onion and sauté until clear.
  12. Add chicken and yogurt, keep heaying.
  13. Strain cashew nuts and blend with diced tomato till creamy.
  14. Add it in the pot.
  15. Check the taste and add salt, other spice (Garam masala, turmeric, cumin, cloves, cinnamon, coriander, cayenne pepper, etc), then add butter.
  16. .
  17. Enjoy!!!.
  18. For bento box.
  19. On garlic butter rice Garlic butter rice with raisins https://cookpad.com/us/recipes/2300653-garlic-butter-rice-with-raisins.
  20. .

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