Indian Buttered Chicken Curry.
You can cook Indian Buttered Chicken Curry using 19 ingredients and 13 steps. Here is how you achieve that.
Ingredients of Indian Buttered Chicken Curry
- You need 1 kg of chicken breast fillet (cut into cube).
- Prepare 12 of medium-small tomatoes (chopped roughly).
- You need 2 of large onion (6 small onions) (cut into big chunks).
- You need 1 of lemon juice (use as needed).
- It’s 1 tbs of turmeric powder.
- It’s 2 of cinnamon stick.
- It’s 1 tsp of curry powder.
- It’s 1 tbs of black cummin.
- You need 1/2 tbs of cummin.
- It’s 1/2-1 tbs of dried chilli flakes.
- Prepare 1/2 tsp of nutmeg powder.
- You need 6 pods of cardamom (1/2 tsp for using the powder).
- Prepare 1 tbs of chopped garlic.
- Prepare 1/2 tsp of salt (you can use masala salt).
- It’s 1/2 tsp of chicken stock powder.
- Prepare 1-2 tbs of sugar (fix the taste later).
- You need 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..