![]() Again, I don't really know how real tandoori masala would have tasted but mine tasted so good I doubt I would spend the money to ever find out. ![]() I also only used one cup of heavy cream and half a cup of evaporated milk (I can't handle that much heavy cream!) -I couldn't find tandoori masala at the store so I googled it to find its ingredients and made an approximate version of my own consisting of 1/8 tsp each of garam masala and ginger powder, a pinch of curry powder, and 1/4 tsp each of cayenne pepper powder and garlic powder and the zest of 1 lemon. I used only 1/4 cup of butter in the sauce. Add the chicken, but do not shake off excess. Heat the oil in a large skillet over medium heat. I used 4 quite large chicken breasts and still had well more than enough sauce so I think with half the sauce recipe you could use as many as 6 reasonably sized chicken breasts. In a large bowl, mix together the yogurt, lemon juice, spices and salt until well combined. Dip chicken in the eggs, then dredge in the crumb mixture to coat. Mix cracker crumbs with garlic salt and pepper. I made some changes to conserve ingredients and it turned out so good, I have no idea if the original recipe would have been better, but I can't imagine it tasting any better than it did. Place eggs and cracker crumbs in two separate shallow bowls. Wow, and well done, mn!! Thank you so much for sharing this gem of a recipe! In all sincerity, this recipe makes chicken makhani (I've made it "saag" style with the spinach) equally as well as most that I've had. I think the secret to this recipe that makes such a HUGE difference is the tandoori masala (this is the one ingredient that I've never used in previous attempts, and always mixed my own spices - no more!), but whatever it is, I'm madly grateful for this recipe. Changes I made: Used rotisserie chicken and mixed the pieces of chicken with the tandoori masala, let it sit in the fridge while preparing the rest of the recipe, then threw in the chicken at the end cut the salt in half used twice as much tomato sauce, not as much cream (two thirds, maybe?), doubled the spices, used half the onion, and added a package of frozen chopped spinach. This recipe is so good and so easy that I'm stunned. Remove from heat and allow to cool for 5 minutes. Add garlic and cook until fragrant, about 1 minute. In large skillet, melt butter over low heat. I like to serve it with cauliflower rice.I love Indian food, and it's tough to recreate the yummy restaurant flavors at home - believe me when I say I've tried, and I know how to cook. Ingredients cups full-fat Greek yogurt tablespoons lemon juice tablespoons ground turmeric tablespoons garam masala tablespoons ground cumin pounds. Salt and pepper both side of the chicken breasts and place in single layer in casserole dish. Add the cream and heat gently for a few minutes.Īdd the chicken strips and simmer over low heat until the mixture is hot and the chicken is fully cooked. Stir regularly so as not to burn the spices.Īdd the crushed tomatoes and sugar, heat for a few minutes.Īdd the butter, one spoonful at a time, whisking so that the butter blends in well. In the same pan, brown the garlic for a few minutes and add the "Indian" seasoning, the chilli flakes and cook for a few minutes over medium heat. Remove the chicken from the pan and set aside. In a frying pan, add a little oil and brown the chicken, season with salt and pepper. Your taste buds will be really happy to try this succulent butter chicken!Ģ cups canned crushed tomatoes (freeze the rest for future use)ġ pinch of chilli flakes (for a little extra spice, omit if you don't like spicy food) Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes. Step 2 Melt 2 tablespoons butter in a skillet over medium heat. Serve this replica of your favourite takeaway dish with fluffy rice for a wholesome family meal. Directions Step 1 Preheat the oven to 375 degrees F (190 degrees C). Yum! Yum! What a delight the flavours and aromas of India are!!!! Cook an easy, healthy curry with just 15 minutes preparation.
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