Name: Butter chicken my version
Ingredients: marinade; 2 lb chicken breasts; 1/2 tsp ground ginger; 1/2 tsp granulated garlic powder; 1/2 tsp garam masala; 1/2 tsp ground cumin; 1 1/2 tsp lemon or lime juice; 1/2 tsp turmeric; 1/2 tsp cayenne pepper; 1/2 tsp salt; second stage marinade; 75 ml sour cream; sauce; 14 oz coconut milk; 1/2 tsp ground ginger; 1/2 tsp granulated garlic powder; 1/2 tsp garam masala; 1/2 tsp ground cumin; 1/2 tsp turmeric; 1/2 tsp cayenne pepper; 1/2 tsp salt; 1/2 cup butter, softened or melted; 14 oz tomato puree; 1/2 tsp cardamon powder; garnish; 1 tsp cilantro

Butter chicken my version. Join the thousands who have made and loved this very popular recipe! If you're looking for more deliciously authentic Indian recipes, check out my Punjabi Dry Chicken Curry recipe or my Chicken Korma! Butter chicken was first created in India just a few decades ago, and was actually born out of a need to re-purpose unsold chicken.

Skip the Indian takeout and cook up your very Skip the Indian takeout and cook up your very own version of the popular dish! Serve this delicious chicken curry with basmati rice and a simple salad for an easy peasy midweek supper. This Instant Pot Butter Chicken, also known as murgh makhani, is absolutely restaurant-quality. You can have Butter chicken my version using 26 ingredients and 5 steps. Here is how you cook it.

Ingredients of Butter chicken my version

Prepare of marinade.
You need 2 lb of chicken breasts.
You need 1/2 tsp of ground ginger.
You need 1/2 tsp of granulated garlic powder.
It's 1/2 tsp of garam masala.
It's 1/2 tsp of ground cumin.
Prepare 1 1/2 tsp of lemon or lime juice.
You need 1/2 tsp of turmeric.
It's 1/2 tsp of cayenne pepper.
Prepare 1/2 tsp of salt.
Prepare of second stage marinade.
It's 75 ml of sour cream.
It's of sauce.
Prepare 14 oz of coconut milk.
You need 1/2 tsp of ground ginger.
Prepare 1/2 tsp of granulated garlic powder.
Prepare 1/2 tsp of garam masala.
You need 1/2 tsp of ground cumin.
Prepare 1/2 tsp of turmeric.
It's 1/2 tsp of cayenne pepper.
Prepare 1/2 tsp of salt.
You need 1/2 cup of butter, softened or melted.
It's 14 oz of tomato puree.
You need 1/2 tsp of cardamon powder.
It's of garnish.
You need 1 tsp of cilantro.

Laura, I love that you converted this to be a vegetarian butter "chicken" recipe! I'm going to try your version when my brother comes to visit as he's a vegetarian and loves butter chicken sauce! It's simplified and cooked all in one pan and goes great with a side of rice or naan! I've been experimenting with my own version of home-made butter chicken over the past few weeks and I've finally found the perfect one.

Butter chicken my version step by step

Cut chicken into bite sized pieces put in a zip lock bag and add marinade except sour cream. Put in refrigerator for an hour, then add sour cream put back in refrigerator for 30 minutes..
Preheat oven 400° Fahrenheit.
Put chicken on a baking pan bake for 30 minutes..
Add the tomato puree to a sauce pan add the cardamon, ginger,garlic,garam masala,cumin,turmeric, cayenne pepper, and salt simmer 7 minutes. Add butter and milk. Mix well, till smooth. Then add chicken coating everything. Top with cilantro for garnish..
I served with roasted cauliflower..

Butter Chicken Sauce is also amazingly delicious with chickpeas as a vegetarian version of this take out favourite dish. I had some the next day over steamed rice for lunch and it was quite delicious. This is one we will be adding to our meatless Monday regularly, I predict. A delicious chicken dish that can be made as hot or as mild as you wish - a perfect meal for curry lovers who want to keep it simple. Dairy-Free Butter Chicken Recipe How to Make Butter Chicken (Or, Ode to the Instant Pot!) This simple yet decadent butter chicken rivals the restaurant version and is ready in a snap in.