Hi, I am Laura. Today, we’re going to make shams’ butter chicken recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Shams’ Butter Chicken Recipe
Shams’ Butter Chicken is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes delicious. Shams’ Butter Chicken is something that I have loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can have shams’ butter chicken using 19 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Shams’ Butter Chicken:
- Take 1 lb chicken breast, skinless, boneless
- Prepare 2 tbsp Tandoori Mix powder
- Get 1 medium white onion, finely chopped
- Take 3 medium ripe tomatoes, coarsely chopped
- Prepare 3 clove garlic, chopped
- Make ready 1 tsp ginger, chopper
- Make ready 1/2 tsp coriander powder
- Make ready 1/2 tsp cumin powder
- Get 1/2 tsp turmeric powder
- Make ready 1 tsp Garam Masala powder
- Make ready 1/4 tsp cardamom powder
- Prepare 1/4 tsp cinnamon powder
- Make ready 3 bay leaves
- Get 2 tbsp Fenugreek leaves
- Get 2 tbsp curry leaves
- Prepare 1 tsp sugar
- Make ready 1/2 handful unsalted cashew nuts
- Prepare 3 tbsp canola oil
- Take 1 Salt to taste
Instructions to make Shams’ 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.
- Once the Tandoori chicken has marinated overnight, place the baking tray (foil on) in a preheated to 350°F convection oven. Bake for about 15 to 20 minutes until the chicken releases a decent amount of juice.
- 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 sausage. Stir occasionally and keep the pot covered 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 dry, but if it does get too dry, add some water.
- Stir the mixture for a few minutes, and then pour it out of the pot into a blender and blend until it turns into a creamy paste. Pour the paste back into the 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. Do not rinse the blender just yet.
- Add the bay leaves to the cooking pot.
- Take the Tandoori chicken from step 2, and add it, including all the juices, into the cooking pot, and mix thoroughly.
- Add cashew nuts into the unwashed blender, along with 1/2 cup of water, and a few pinches of salt. Blend until the mixture turns milky.
- Gently pour the cashew mix into the saucepan, and stir.
- Add in fenugreek leaves, and stir some more. Let it summer for 5 to 10 minutes before turning off stove. Serve with warm basmati rice, naan, or parathas. For even better results, refrigerate overnight, and serve the next day.
So that is going to wrap this up for this exceptional dish shams’ butter chicken recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Let’s cook!
