I'm craving for an Indian?

I'm craving for an Indian?

I was out shopping in a mall, in Malaysia, with an Indian female friend and after browsing through like hundreds of shop, we were starving!

This very mall had oodles of cuisines to choose from.

"I can't decide what to eat?" she needed a prompt.

"I'm craving for an Indian" it's either that or Thai food for me.

The smirk on her face told it all - she had a way of linking everything with sexual innuendoes.

"What!! It's just Indian food I'm craving for - now what were you thinking!!?

We burst out laughing and went ahead and ordered some mouthwatering Indian Butter Chicken. 

Prep: 10 mins / Cook: 25 mins / Serves: 5

INGREDIENTS

500 grams boneless chicken, defrosted - cut into cubes 

10 Cashew Nuts - stir-fried with a bit of butter until golden brown 

250 grams fresh tomatoes - blanched and then cut in half

150 grams onions - finely diced 

1 tablespoon garlic, minced or finely grated

1 tablespoon ginger, minced or finely grated

1 cup of thick cream or plain yoghurt

175 ml full cream milk

6 tablespoon ghee or butter 

1 tablespoon sugar / 1 teaspoon salt

1 Sprig of coriander (cilantro) leaves (for garnish)

 

SPICES:

teaspoon of ground fenugreek 

2 teaspoons of each:  garam masala / turmeric / ground cumin / red chili powder / ground coriander

DIRECTIONS

  • In a bowl, mix all the spices together, add in salt - mix it well until the mixture is smooth
  • Now add in the chicken cubes into the mixture and combine well
  • Puree the blanched and cut tomatoes together with the browned Cashews
  • Fold the puree into the chicken and spice mixture, mix it all together and let it sit for an hour (for best taste and texture marinate it overnight)
  • In a large pan melt 2 tablespoons of butter, add in the diced onions and fry until golden brown, add the minced ginger and minced garlic, saute for 1 minute
  • To the same pan, add in the marinated chicken pieces (leave any leftover residual spice for the next step) and fry for 3 minutes - turning sides 
  • Now mix the residual spice with 175ml full cream, 4 tablespoons butter and sugar
  • Pour the mixture into the pan and cook for 8-10 minutes - or until the chicken gets tender
  • Serve it hot, garnished with thick cream and cilantro
  • It goes really well with Naans, Rotis and Rice    

This recipe is loved by my family but to be very honest I usually buy a Butter Chicken Curry Mix packet, authentic Indian, available in stores, here in Maldives.

When it gets out of stock - I always go for this tasty & easy recipe.

  

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