I make a banging curry I won’t lie, recipe below for anyone who’s interested Fo…

  • on 5 July 2020

I make a banging curry I won’t lie, recipe below for anyone who’s interested 😊🍛 For the marinade: – Two tablespoons of plain yogurt
– 1 & 1/2 table spoons of minced garlic
– 1 tablespoon of minced ginger – 2 teaspoons of garam masala
– 1 teaspoon of turmeric
– 1 tea spoon of chilli powder
– 1 tea spoon of cumin
– 1 teaspoon of salt

Mix all that together and add in your chicken or whichever meat/veggie alternative you’re using. Leave for atleast 30 mins in the fridge.

Heat two table spoons of olive oil in a large frying pan, add in your marinated chicken and fry for 6 mins. Do not cook fully, place aside and keep warm.

For the sauce: – 1 table spoon of coconut oil + 1 tablespoon of butter
– 1 large onion, diced – 1 & 1/2 tablespoons garlic
– 1 tablespoon ginger
– 1 & 1/2 teaspoons cumin
– 1 & 1/2 teaspoons garam masala
– 1 teaspoon ground coriander
– 1 tin of chopped tomatoes – 1 teaspoon chili powder
– 1 teaspoon of salt
– 225ml of double cream – 1 tablespoon sugar
– 1/2 a tea spoon of fenugreek leaves

Melt your coconut oil and butter in the large pan and cook your onions until soft. Add garlic and ginger and cook for 30-60 seconds. Add cumin, garam masala and corridander and cook for a further minute. Add in chopped tomatoes, chilli powder and salt and simmer for 10-15 minutes until it has darkened in colour. Take off the heat and put into a blender to puree. Add a bit of water of needed. Pour back into the pan and add the double cream, sugar and fenugreek leaves. Add the chicken and it’s juices back in and cook on medium heat for 15-20 minutes until bubbling hot.

#curry #recipes #butterchicken #murghmakhani #curryrecipe #homemade #cooking #indianfood #indiancuisine #howto


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