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Indian Buttered Chicken Curry
Indian Buttered Chicken Curry

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We hope you got insight from reading it, now let’s go back to indian buttered chicken curry recipe. To cook indian buttered chicken curry you need 19 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to cook Indian Buttered Chicken Curry:
  1. Prepare 1 kg chicken breast fillet (cut into cube)
  2. Use 12 medium-small tomatoes (chopped roughly)
  3. You need 2 large onion (6 small onions) (cut into big chunks)
  4. Take 1 lemon juice (use as needed)
  5. Take 1 tbs turmeric powder
  6. Get 2 cinnamon stick
  7. Provide 1 tsp curry powder
  8. Take 1 tbs black cummin
  9. Take 1/2 tbs cummin
  10. Use 1/2-1 tbs dried chilli flakes
  11. Use 1/2 tsp nutmeg powder
  12. Take 6 pods cardamom (1/2 tsp for using the powder)
  13. Get 1 tbs chopped garlic
  14. You need 1/2 tsp salt (you can use masala salt)
  15. Use 1/2 tsp chicken stock powder
  16. Use 1-2 tbs sugar (fix the taste later)
  17. Use 600 ml heavy cream (use as needed, could be less or more)
  18. Take 125 gr/ 1/2 cup / 1 stick of butter
  19. You need some olive oil for stir fry
Instructions to make Indian Buttered Chicken Curry:
  1. Prepare your ingredients by cutting your chicken into cube, dice your tomatoes (small cutting), and cut your onions into big chunks.
  2. Marinate your chicken with a pinch of salt and pepper, and add the curry powder. Let it sit at least 15 minutes.
  3. Stir fry your onions until soften a bit, then set aside.
  4. Stir fry your chicken cubes and continue until the chicken turn into golden brown or until all the liquid has been absorb. Set aside.
  5. Stir fry your chopped garlic and cinnamon stick, add turmeric powder, chilli flakes, cummins, black cummins, nutmeg powder, and cardamom.
  6. Stir for a bit, and add chopped tomatoes. Stir them until the tomatoes a bit soften.
  7. Add your stir fried chicken and onions, stir for a bit, and continue to add heavy cream.
  8. Season with salt, chicken stock powder and sugar. Add lemon juice (try to add little by little until you get the balance taste). Fix the taste.
  9. And last, add butter.
  10. Simmer your curry with low heat, until the color turn into a bit darker.
  11. Serve with paratha would be perfect.
  12. Note: the success key of this dish is depends on the quality of heavy cream that you use. And also, if your curry taste a bit too sour, it wipes off the herbs flavour, so be careful when adding your lemon.

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