Butterchicken in Indian sauce(yin du jiang xiang ji )

Butterchicken in Indian sauce

Introduction:

"Let's first discuss the Chinese name of this dish. Its English name is butterchicken. I got this recipe from my Indian colleague. There is no butter in the recipe. If you want butter, of course. There are also cream chicken. Although there is cream in the ingredients, this dish is not called cream chicken. In fact, butter in English means not only butter, but also thick and paste food, such as peanutbutter, sesameseed butter and almond butter. They are peanut butter, sesame butter and almond butter. These sauces can't stick to butter or cream at all. The most special thing about butterchicken is its fragrant and orange sauce, which can be served with rice or cakes (Naan in India). If you don't have a good appetite that day, this dish is sure to give you a good appetite. This sauce has a special flavor, so I call it Maotai chicken. Another reminder is jam. In Chinese, sauce is more generalized. "

Production steps:

Step 1: 500ml whipping cream, 1 / 2 cup milk and paner

Step 2: 1 tablespoon fenugreekseed

Step 3: India's Curry Powder spices (garammasala or g-masala) a little

Step 4: cut a chicken or breast into small pieces and marinate with salt and wine.

Step 5: stir fry the ginger in a wok, put in the marinated chicken, and stir fry until well done.

Step 6: stir fry garlic and ginger in casserole

Step 7: add 3 small cans of tomato paste and stir from time to time.

Step 8: add salt, pepper, fenugreek seed, 1 teaspoon cumin seed, dried chili powder, whipped cream and milk, bring to a boil and stir from time to time.

Step 9: add fried chicken, curd cheese and Indian curry powder spices, stir from time to time.

Step 10: cook for about 20 minutes until the desired consistency.

Materials required:

Chicken: one

Fenugreek seed: 1 tablespoon

Curd cheese: moderate

Milk: 1 / 2 cup

Cream: 500ml

Curry powder: a little

Salt: right amount

Wine: moderate

Ginger: right amount

Garlic: right amount

Tomato sauce: right amount

Pepper: right amount

Dried chili powder: appropriate amount

Note: 1. The main flavor is fenugreek seed and Indian curry powder. 2. Paneer has the taste of frozen tofu or dried bean. If you can't find it, you can replace it with frozen tofu or dried bean, even if you don't put it. 3. Tomato sauce is used here, not ketchup. 4. In the process of burning, stir from time to time to avoid pasting the bottom. 5. The amount of seasoning is for reference, and the specific proportion should be adjusted according to personal taste.

Production difficulty: simple

Process: firing

Production time: three quarters of an hour

Taste: slightly spicy

Chinese PinYin : Yin Du Jiang Xiang Ji