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Indian Buttered Chicken Curry

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We hope you got benefit from reading it, now let’s go back to indian buttered chicken curry recipe. To make indian buttered chicken curry you need 19 ingredients and 13 steps. Here is how you do that.

The ingredients needed to prepare Indian Buttered Chicken Curry:
  1. Prepare 1 kg chicken breast fillet (cut into cube)
  2. Take 12 medium-small tomatoes (chopped roughly)
  3. Get 2 large onion (6 small onions) (cut into big chunks)
  4. You need 1 lemon juice (use as needed)
  5. Use 1 tbs turmeric powder
  6. Use 2 cinnamon stick
  7. Use 1 tsp curry powder
  8. You need 1 tbs black cummin
  9. Take 12 tbs cummin
  10. Use 12-1 tbs dried chilli flakes
  11. Get 12 tsp nutmeg powder
  12. You need 6 pods cardamom (12 tsp for using the powder)
  13. Get 1 tbs chopped garlic
  14. Take 12 tsp salt (you can use masala salt)
  15. Provide 12 tsp chicken stock powder
  16. Provide 1-2 tbs sugar (fix the taste later)
  17. You need 600 ml heavy cream (use as needed, could be less or more)
  18. Provide 125 gr/ 12 cup / 1 stick of butter
  19. Provide some olive oil for stir fry
Steps to make Indian Buttered Chicken Curry:
  1. Prepare your ingredients by cutting your chicken into cube, dice your tomatoes (small cutting), and cut your onions into big chunks.
  2. Marinate your chicken with a pinch of salt and pepper, and add the curry powder. Let it sit at least 15 minutes.
  3. Stir fry your onions until soften a bit, then set aside.
  4. Stir fry your chicken cubes and continue until the chicken turn into golden brown or until all the liquid has been absorb. Set aside.
  5. Stir fry your chopped garlic and cinnamon stick, add turmeric powder, chilli flakes, cummins, black cummins, nutmeg powder, and cardamom.
  6. Stir for a bit, and add chopped tomatoes. Stir them until the tomatoes a bit soften.
  7. Add your stir fried chicken and onions, stir for a bit, and continue to add heavy cream.
  8. Season with salt, chicken stock powder and sugar. Add lemon juice (try to add little by little until you get the balance taste). Fix the taste.
  9. And last, add butter.
  10. Simmer your curry with low heat, until the color turn into a bit darker.
  11. Serve with paratha would be perfect.
  12. Note: the success key of this dish is depends on the quality of heavy cream that you use. And also, if your curry taste a bit too sour, it wipes off the herbs flavour, so be careful when adding your lemon.

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