Hey everyone, it’s Clark, welcome to our recipe page. Today I will show you how to make a special dish, Indian Buttered Chicken Curry. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.
Indian Buttered Chicken Curry Recipe.
You can cook Indian Buttered Chicken Curry using 19 ingredients and 13 steps. Here is how you cook it.
Ingredients of Indian Buttered Chicken Curry
Make ready 1 kg of chicken breast fillet (cut into cube).
It’s 12 of medium-small tomatoes (chopped roughly).
Make ready 2 of large onion (6 small onions) (cut into big chunks).
Make ready 1 of lemon juice (use as needed).
Prepare 1 tbs of turmeric powder.
Take 2 of cinnamon stick.
Make ready 1 tsp of curry powder.
You need 1 tbs of black cummin.
Take 1/2 tbs of cummin.
Take 1/2-1 tbs of dried chilli flakes.
Take 1/2 tsp of nutmeg powder.
Make ready 6 pods of cardamom (1/2 tsp for using the powder).
Make ready 1 tbs of chopped garlic.
Prepare 1/2 tsp of salt (you can use masala salt).
You need 1/2 tsp of chicken stock powder.
You need 1-2 tbs of sugar (fix the taste later).
Prepare 600 ml of heavy cream (use as needed, could be less or more).
It’s 125 of gr/ 1/2 cup / 1 stick of butter.
You need of some olive oil for stir fry.
Indian Buttered Chicken Curry step by step
Prepare your ingredients by cutting your chicken into cube, dice your tomatoes (small cutting), and cut your onions into big chunks..
Marinate your chicken with a pinch of salt and pepper, and add the curry powder. Let it sit at least 15 minutes..
Stir fry your onions until soften a bit, then set aside..
Stir fry your chicken cubes and continue until the chicken turn into golden brown or until all the liquid has been absorb. Set aside..
Stir fry your chopped garlic and cinnamon stick, add turmeric powder, chilli flakes, cummins, black cummins, nutmeg powder, and cardamom..
Stir for a bit, and add chopped tomatoes. Stir them until the tomatoes a bit soften..
Add your stir fried chicken and onions, stir for a bit, and continue to add heavy cream..
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..
And last, add butter..
Simmer your curry with low heat, until the color turn into a bit darker..
Serve with paratha would be perfect..
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..
