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Indian Buttered Chicken Curry
Indian Buttered Chicken Curry

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A large assortment of instant health snacks is easily obtainable. Determining to live a healthy lifestyle can be as uncomplicated as you want it to be.

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

The ingredients needed to make Indian Buttered Chicken Curry:
  1. You need chicken breast fillet (cut into cube)
  2. You need medium-small tomatoes (chopped roughly)
  3. Provide large onion (6 small onions) (cut into big chunks)
  4. Use lemon juice (use as needed)
  5. Provide turmeric powder
  6. Take cinnamon stick
  7. You need curry powder
  8. Get black cummin
  9. Take cummin
  10. Get dried chilli flakes
  11. Provide nutmeg powder
  12. You need cardamom (1/2 tsp for using the powder)
  13. Prepare chopped garlic
  14. Use salt (you can use masala salt)
  15. Prepare chicken stock powder
  16. Provide sugar (fix the taste later)
  17. Provide heavy cream (use as needed, could be less or more)
  18. Provide gr/ 1/2 cup / 1 stick of butter
  19. Take some olive oil for stir fry
Steps 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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