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We hope you got benefit from reading it, now let’s go back to carmen's butter chicken recipe. To make carmen's butter chicken you only need 19 ingredients and 10 steps. Here is how you achieve that.
The ingredients needed to cook Carmen's Butter Chicken:
- Take 2 lb chicken breast, skinless, boneless
- Get 3 tbsp Tandoori Mix powder
- Use 1 medium white onion, finely
- Take 2 medium ripe tomatoes, coarsely
- Use 3 clove garlic, chopped
- Get 1 tsp ginger, chopped
- Prepare 1/2 tsp coriander powder
- You need 1/2 tsp cumin powder
- Use 1/2 tsp turmeric powder
- Take 1 tsp Garam Masala powder
- Provide 1/4 tsp cardamom powder
- You need 1/4 tsp cinnamon powder
- You need 3 bay leaves
- Take 2 tbsp Fenugreek leaves
- Get 2 tbsp curry leaves
- Take 1 tsp sugar
- Use 1 handful unsalted cashew
- Use 3 tbsp canola oil
- Provide to taste Salt
Instructions to make Carmen's Butter Chicken:
- 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.
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