Carmen's Butter Chicken.
At the present, you should cook Carmen's Butter Chicken using 19 ingredients and 10 steps. Here is how you cook it.
Ingredients of Carmen's Butter Chicken
- You need 2 lb of chicken breast, skinless, boneless.
- It's 3 tbsp of Tandoori Mix powder.
- Prepare 1 medium of white onion, finely.
- Prepare 2 medium of ripe tomatoes, coarsely.
- Prepare 3 clove of garlic, chopped.
- Prepare 1 tsp of ginger, chopped.
- Prepare 1/2 tsp of coriander powder.
- You need 1/2 tsp of cumin powder.
- It's 1/2 tsp of turmeric powder.
- You need 1 tsp of Garam Masala powder.
- Prepare 1/4 tsp of cardamom powder.
- You need 1/4 tsp of cinnamon powder.
- You need 3 of bay leaves.
- Prepare 2 tbsp of Fenugreek leaves.
- You need 2 tbsp of curry leaves.
- Prepare 1 tsp of sugar.
- You need 1 handful of unsalted cashew.
- It's 3 tbsp of canola oil.
- It's to taste of Salt.
Carmen's Butter Chicken step by step
- Cut chicken into small bite-sized pieces, place in large baking tray, add Tandoori Mix, mix thoroughly, cover with foil and refrigerate overnight. This is essentially Tandoori chicken..
- Once the Tandoori chicken has marinated overnight, place the baking tray (foil on) in a preheated to 350°F convection oven. Baking the chicken can take anywhere between 20 - 35 minutes depending on what kind of convection oven you have..
- Place a large cooking pot on a stove set to medium-high heat. Pour in canola oil, and add in onions, ginger, and garlic once the oil is hot. Cover pot with lid, stirring occasionally until the onions turn translucent..
- Add in coriander, cumin, turmeric, garam masala, cardamom, cinnamon, curry leaves, sugar, tomatoes, and a few pinches of salt and mix thoroughly. The tomatoes should prevent the mixture from becoming too dry, but if it does get too dry, add in some water..
- Stir the mixture for a few minutes, and then pour it out of the cooking pot into a blender and blend until it turns into a creamy paste. Pour the paste back into the cooking pot, keeping the pot on low heat. Use a spoon or spatula to scoop out as much of the sauce as possible from the blender. There's no need to wash the blender for now..
- Add the bay leaves to the cooking pot.
- Take the Tandoori chicken from step 2, and pour it, including all the juices, into the cooking pot, and mix thoroughly.
- Put cashew nuts into the (creamy) blender, and add 1/2 a cup of water, and a few pinches of salt. Blend until all the cashews are ground up and the mixture turns milky..
- Gently pour the cashew mix into the saucepan, and stir..
- Add in fenugreek leaves, and stir some more. Let it stand for a few hours before serving. Or better it, refrigerate overnight, and serve the next day..