Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, butter chicken my version. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

It looks like my son realizes how important is to learn cooking and to eat the food he likes, so he started to explore and learn cooking. 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. For this shortcut version, I'm using quick-cooking boneless, skinless chicken breasts (but feel free to use thighs or a mix of breasts and thighs) and skipping the overnight.

Butter chicken my version is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They’re fine and they look fantastic. Butter chicken my version is something that I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have butter chicken my version using 26 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Butter chicken my version:

1. Take marinade
2. Take 2 lb chicken breasts
3. Get 1/2 tsp ground ginger
4. Get 1/2 tsp granulated garlic powder
5. Prepare 1/2 tsp garam masala
6. Prepare 1/2 tsp ground cumin
7. Make ready 1 1/2 tsp lemon or lime juice
8. Make ready 1/2 tsp turmeric
9. Get 1/2 tsp cayenne pepper
10. Make ready 1/2 tsp salt
11. Take second stage marinade
12. Make ready 75 ml sour cream
13. Prepare sauce
14. Prepare 14 oz coconut milk
15. Take 1/2 tsp ground ginger
16. Get 1/2 tsp granulated garlic powder
17. Get 1/2 tsp garam masala
18. Prepare 1/2 tsp ground cumin
19. Prepare 1/2 tsp turmeric
20. Prepare 1/2 tsp cayenne pepper
21. Take 1/2 tsp salt
22. Make ready 1/2 cup butter, softened or melted
23. Get 14 oz tomato puree
24. Take 1/2 tsp cardamon powder
25. Prepare garnish
26. Make ready 1 tsp cilantro

Indian butter chicken is the Indian version, which is equally renowned and savors by gastronomes worldwide. I served butter chicken to my customers in my cafe early this month, and the reception was phenomenal. The positive result drives me to dig deeper into other Asian crossover cuisines famous. A decadent yet healthy Butter Chicken made dairy-free with coconut milk.

Instructions to make Butter chicken my version:

1. 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.
2. Preheat oven 400° Fahrenheit
3. Put chicken on a baking pan bake for 30 minutes.
4. 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.
5. I served with roasted cauliflower.

Try it in the Instant Pot for a quick weeknight meal that is anything but ordinary! This simple yet decadent butter chicken rivals the restaurant version and is ready in a snap in the Instant Pot! Or, prepare it ahead and let simmer. 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.

So that is going to wrap this up for this special food butter chicken my version recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!