How to Prepare Yummy Butter chicken my version

Butter chicken my version. Here is my own version of buttered chicken. Serve butter chicken and cauliflower rice with steamed vegetables or a salad. It's simplified and cooked all in one pan and goes great with a side of rice or naan!

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. 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! You can have Butter chicken my version using 26 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Butter chicken my version

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

This Instant Pot Butter Chicken, also known as murgh makhani, is absolutely restaurant-quality. 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! Indian butter chicken is the Indian version, which is equally renowned and savors by gastronomes worldwide.

Butter chicken my version instructions

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..

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. 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!