simple Makhni Makhanwala

recipes/butter_chicken

@@ -0,0 +1,30 @@
+can substitute paneer or veg.
+
+450 grams Boneless Chicken Leg and Thigh Meat
+120 grams Tomato
+80 grams Onion
+5 grams Ginger
+7 grams garlic
+50 grams Butter Try this one
+100 grams Fresh Cream (Heavy Whipping Cream) Try this one
+5 grams Cilantro/Coriander
+1 Tbsp olive oil I use this one
+5 grams Kasuri Mehti/Fenugreek Leaves I recommend this one
+1/2 Tsp Tumeric I recommend this one
+1 Tsp Red Chilli Powder I use this one
+1/2 Tsp Garam Masala Powder I recommend this one
+1 Tsp Cumin Powder I recommend this one
+Salt to Taste 
+
+
+Blend the ginger, garlic, onion and tomato into a puree.
+
+Cut the chicken into bite size pieces and marinate with the kasuri methi, salt, chilly powder, tumeric, garam masala and cumin powder.
+
+Heat the olive oil in a pan and fry the chicken, allow the chicken to sit without moving so that you get colour on one side.
+
+Flip each piece and while it's cooking add the butter at different spots in the pan. The give it all a good mix.
+
+Add in the puree and rinse out the blender with some water. Cover and cook for 10 minutes so that the spices and tomato can be cooked out.
+
+Once it's done turn off the heat and add in the heavy cream. (you can also cook it with the cream for a few minutes if you like) and then finish with coriander.