https://www.copymethat.com/r/agyASdAqK/with-this-simple-recipe-youll-wonder-why/
81903414
5NlzH3M
agyASdAqK
2024-05-17 21:03:22
With This Simple Recipe, You’Ll Wonder Why It Took You So Long to Make Butter Chicken from Scratch
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Active time:
1 hour 10 mins
Total time:
1 hour 40 mins, plus optional additional marinating time
Recipe notes: You’ll need several metal or bamboo skewers. If using the latter, soak them in water for 30 minutes.
The chicken needs to marinate for at least 30 minutes in the refrigerator, and up to overnight. The sauce can be made separately and refrigerated for a day or two. Leftovers reheat well in the microwave.
Dried fenugreek leaves are available at Indian markets (look for kasoori methi), as well as some spice shops, such as Bazaar Spices in Washington, and via online purveyors. If you find fresh or frozen leaves, use double the amount called for in the recipe. The curry is still quite good without them, but a teaspoon or two of maple syrup added at the end of cooking can impart some of the same flavor and round out the overall balance of the curry.
1 hour 10 mins
Total time:
1 hour 40 mins, plus optional additional marinating time
Recipe notes: You’ll need several metal or bamboo skewers. If using the latter, soak them in water for 30 minutes.
The chicken needs to marinate for at least 30 minutes in the refrigerator, and up to overnight. The sauce can be made separately and refrigerated for a day or two. Leftovers reheat well in the microwave.
Dried fenugreek leaves are available at Indian markets (look for kasoori methi), as well as some spice shops, such as Bazaar Spices in Washington, and via online purveyors. If you find fresh or frozen leaves, use double the amount called for in the recipe. The curry is still quite good without them, but a teaspoon or two of maple syrup added at the end of cooking can impart some of the same flavor and round out the overall balance of the curry.
Ingredients
- subheading: FOR THE CHICKEN:
- 1 ½ pounds boneless, skinless chicken thighs (trimmed of excess fat), cut into 1 ½-inch chunks
- 1 tablespoon fresh lime juice (from 1 lime)
- Generous ¼ teaspoon ground cayenne pepper
- ¾ teaspoon sweet paprika
- 2 teaspoons garam masala (spice blend)
- 1 ½ teaspoons kosher salt
- ¼ cup plain, full-fat yogurt
- 1 tablespoon minced garlic (from about 3 cloves)
- One 2-inch piece peeled fresh ginger root, minced (1 tablespoon)
- subheading: FOR THE SAUCE:
- 4 tablespoons (½ stick) unsalted butter
- 15 ounces canned plain tomato sauce
- ¼ cup dried fenugreek leaves, soaked in a bowl of water for 15 minutes and skimmed off the top (see recipe notes)
- ¼ teaspoon ground cayenne pepper
- 1 ½ teaspoons sugar
- ¾ teaspoon kosher salt
- ¾ cup heavy cream
- 1 teaspoon ground cumin
Steps
Directions at getpocket.com
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