Creamy butter chicken

Name: Creamy butter chicken
Total time: 1800 s
Yield: 3 persons
Cuisine: Pakistani
Ingredients: for the chicken marinade; 2 pounds boneless chicken thighs chopped into bite sized pieces (chicken breast is good, too); 2 tablespoons grated garlic; 1 tablespoon grated fresh ginger1 teaspoon garam masala; 3 tablespoon KNORR CRISPY FRIED CHICKEN MIX; 1 teaspoon red chili powder Kashmeri chili powder is traditional, but paprika is good; 1 teaspoon turmeric; 1/2 teaspoon cumin; Salt and pepper to taste; 1/2 cup plain yogurt; 1 tablespoon lemon juice; for the butter chicken; 2 tablespoons butter; 1 medium onion chopped; 1 knorr chicken cube; 1 red pepper chopped (I used a laung red cayenne, but use your favorite); 3 cloves garlic minced; 1 tablespoon grated fresh ginger; 1 teaspoon garam masala1 teaspoon cumin; 1 teaspoon red chili powder; Salt and pepper to taste; 1 tablespoon spicy red chili flakes optional; 14 ounces diced tomatoes fresh or canned, or use tomato sauce; 1 cup heavy cream or use; 1/2 cup milk and; 1/2 cup cream for a lighter version

Saadia Ehtasham @saadiyaehtasham

#cpl #cream
Eid peh mazedaar pakwan to banty hi hain. Is recipe ko try karain. Maza double hojayega.

Saadia Ehtasham @saadiyaehtasham

#cpl #cream
Eid peh mazedaar pakwan to banty hi hain. Is recipe ko try karain. Maza double hojayega.

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Ingredients

30 mins

3 persons

for the chicken marinade
2 poundsboneless chicken thighs chopped into bite sized pieces (chicken breast is good, too)
2 tablespoonsgrated garlic
1 tablespoongrated fresh ginger1 teaspoon garam masala
3 tablespoonKNORR CRISPY FRIED CHICKEN MIX
1 teaspoonred chili powder Kashmeri chili powder is traditional, but paprika is good
1 teaspoonturmeric
1/2 teaspooncumin
Salt and pepper to taste
1/2 cupplain yogurt
1 tablespoonlemon juice
for the butter chicken
2 tablespoonsbutter
1medium onion chopped
1knorr chicken cube
1red pepper chopped (I used a laung red cayenne, but use your favorite)
3 clovesgarlic minced
1 tablespoongrated fresh ginger
1 teaspoongaram masala1 teaspoon cumin
1 teaspoonred chili powder
Salt and pepper to taste
1 tablespoonspicy red chili flakes optional
14 ouncesdiced tomatoes fresh or canned, or use tomato sauce
1 cupheavy cream or use
1/2 cupmilk and
1/2 cupcream for a lighter version

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Steps

30 mins

1

For chicken marinade..Add the chopped chicken to a medium bowl. Add the garlic, ginger, garam masala, chili powder, turmeric, KNORR CRISPY CHICKEN MIX, cumin, salt and pepper yogurt and lemon juice
2

Stir to cover the chicken. Cover and set in the refrigerator to marinate for at least 30 minutes. You can marinate overnight for grated flavor penetration
3

For the butter chicken.. Heat a large pan to medium high heat and add the olive oil. Add the chicken and cook for 5 minutes, stirring, until the chicken is browned. Remove the chicken and set it aside
4

Melt the butter in the same pan. Add KNORR CHICKEN CUBE fry little and then add onion and peppers and cook them 5 minutes to soften
5

Add the garlic and ginger and cook 1 minute, until they become fragrant
6

Add the garam masala, cumin, red chili powder, salt and pepper, and red chili flakes (if using). Stir and cook for 1 minute
7

Stir in the diced tomatoes. And green chilli. Bring to a quick boil, then reduce the heat and simmer for 15 minutes to break everything down
8

Transfer the sauce to a blender or food processor and process until smooth. You can thin it out with a bit of water if you’d like
9

Strain the sauce back into the pan. The point is to make the sauce very smooth and heat through
10

Stir in the cream and add the chicken back to the pan. Heat and simmer for 10 minutes, or until the chicken is cooked through and the sauce thickens up a bit
11

Serve with lacha laratha rice. Garnish with fresh chopped herbs (parsley or cilantro), and spicy red chili flakes, if desired. Swirl on a bit of extra cream..