Name: Indian Butter Chicken
Yield: 6
Cuisine: Indian
Ingredients: Onion: 1; Peeled Tomatoes: 500 g; Chilli Powder: a pinch of; Sugar: a pinch of; Extra Virgin Olive Oil: to taste; Ghi (Clarified Butter): 40 g; Ginger: 20 g; Garlic: 1 slice of; Tomato Paste: 15 g; Garam Masala: 1/2 teaspoon; Ground Cumin: 1/2 teaspoon; Ground Coriander: 1/2 teaspoon; Tandoori Chicken: 500 g; Fresh Cream: 60 g; Ghi (Clarified Butter): 30 g; Chili Pepper: to taste; Salt: to taste; Black Pepper: to taste; Cashew Nuts: to taste; Coriander Leaves: to taste

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cynhwysion

addasu dogn:

	1 nionyn
	500 g Tomatos Peeled
	a pinch of Powdwr Chilli
	a pinch of siwgr
	i roi blas Extra Virgin Olew Olewydd
	40 g Ysgrifennwch y (Ymenyn Egluredig)
	20 g Sinsir
	1 slice of garlleg
	15 g Past Tomato
	1/2 llwy de Garam Masala
	1/2 llwy de Ground Chwmin
	1/2 llwy de Coriander daear
	500 g Cyw Iâr Tandoori
	60 g Selsig Porc
	30 g Ysgrifennwch y (Ymenyn Egluredig)
	i roi blas Chili Pepper
	i roi blas halen
	i roi blas Pupur du
	i roi blas Cnau Cashew
	i roi blas Dail coriander

Marciwch y rysáit

Mae angen i chi Mewngofnodi neu cofrestru i nod tudalen / hoff cynnwys hwn.

Nodweddion:

Cuisine:

Indiaidd

30
Digon 6
canolig

cynhwysion

1 nionyn
500 g Tomatos Peeled
a pinch of Powdwr Chilli
a pinch of siwgr
i roi blas Extra Virgin Olew Olewydd
40 g Ysgrifennwch y (Ymenyn Egluredig)
20 g Sinsir
1 slice of garlleg
15 g Past Tomato
1/2 llwy de Garam Masala
1/2 llwy de Ground Chwmin
1/2 llwy de Coriander daear
500 g Cyw Iâr Tandoori
60 g Selsig Porc
30 g Ysgrifennwch y (Ymenyn Egluredig)
i roi blas Chili Pepper
i roi blas halen
i roi blas Pupur du
i roi blas Cnau Cashew
i roi blas Dail coriander

cyfarwyddiadau

Y tri phrif ryseitiau cyw iâr o fwyd Indiaidd yn cael eu cyri cyw iâr, cyw iâr tandoori a chyw iâr menyn, sydd mewn gwirionedd yn fab i'r cyntaf. Mae enw Spartan a hefyd yn gamarweiniol, peidiwch â disgwyl y cregyn bylchog arferol, oherwydd bod y ddysgl yn gyfoethog iawn, llawn o sbeisys ac awgrymiadau sy'n mynd ymhell y tu hwnt i'r sbeislyd.

Mae'n dechrau gyda sylfaen cyw iâr tandoori, y mae ei ychwanegu saws hufennog i wneud y baratoi poeth a sbeislyd, ond adnewyddu gan sinsir a'r coriander. Os ydych chi am baratoi pryd mawr Indiaidd, yma yw'r rysáit gwreiddiol o gyw iâr menyn.

camau

1 Done	Put the onion, garlic and ginger in a mixer and blend until you get a "paste". Add the tomatoes, the chili pepper, the sugar and season with a pinch of salt. Blend again and set aside.
2 Done	Melt the ghi in a wok over medium heat. Remember that the ghi melting point is much higher than normal butter, so you do not have to take all the precautions you need for normal butter. Well, add the mixture, mix, dilute with a glass of water and the spoon of tomato paste.
3 Done	Boil the preparation, stirring often, then let it simmer over a gentle heat for another 5 cofnodion: the sauce must firm up and become thick.
4 Done	Add half of the 30 grams of clarified butter, garam masala, cumin and coriander. Dip the chicken in the sauce and stir for 10 cofnodion. The chicken must get well flavored. Correct salt and pepper if necessary.
5 Done	At this point we are almost finished. Mix the fresh cream with a little spicy sauce or chili pepper. Be careful not to put too much spicy sauce, otherwise the dish becomes hot.
6 Done	Add the spicy cream to the chicken, stir and finish with the other 15 grams of butter. Serve the butter chicken with flakes of cashew nuts and a leaf of fresh coriander, perhaps accompanied by steamed rice.