wilhelmpaulm · April 9, 2018 12:01
diff --git a/easy butter chicken.txt b/easy butter chicken.txt
 ingredients:
 - 500g chicken (cut to preferred size | 1 or 2 inch cubes)
 - 500g tomatoes (cut to four parts each)
 - 1 whole chopped white onion (diced or chopped)
 - 4 cloves of chopped garlic (so 4 pcs nung bawang ba part)
 - 1 tsp chopped ginger
 - 3 tbsp cumin & 1 tsp all spice (this replaces garam masala)
 - chili powder (for color and heat to the dish)
 - 2 tbsp salt (or whatever you prefer)
 - 3 tbsp sugar
 - 2 small bags of cashews (oishi 30g or growers 28g | this gives the creaminess to the dish)
 - 1 nestle all purpose cream (or any other all purpose cream)
 - half a stick of butter
 - oil

 tips:
 - put the cream at the end and don't cook it on high heat after otherwise it would seperate and create a layer of oil
 - always taste the sauce so you could adjust it

 regular way:
 - https://www.youtube.com/watch?v=a03U45jFxOI

 easy way:
 - on a blender:
 - 500g tomatoes + 1 onion + 2 packs of cashews + 2 tbsp garlic + 1 tsp ginger 
                + 2 tbsp chili powder + 2 tbsp sugar + 2 tbsp salt
                + 2 tbsp cumin + 1 tsp all spice
                + 1 tbps vinegar (optional since this would add sourness, you can skip this to make it creamier)
                + 2 - 4 cups of water (this is based on your preferrence)
 - adjust the amount of spices based on your preferrence
 - blend the ingreadients until fine
 - pour the mix over a strainer (we do this to remove the tomato seeds and skin and to make sure that the sauce is creamy)
 - dump the sauce into the slow cooker
 - make sure to clean the chicken before cutting
 - on a bowl:
 - 500g chicken cut to cubes + 1 tbsp salt + 1 - 2 tbsp chilipowder + 1 tbsp chopped garlic
 - you should fry the chicken on medium heat until white
 - you could also just dump the chicken with the sauce into the slow cooker
 - add sauce and chicken to the slow cooker then set to medium for faster cooking or low for the longer delay
 - when done add 4 - 5 tbsp of all purpose cream to the butter chicken to adjust the flavor
 - alternatively you could choose to add the cream only when serving to extend the shelf life of the butter chicken
	ingredients:
	- 500g chicken (cut to preferred size \| 1 or 2 inch cubes)
	- 500g tomatoes (cut to four parts each)
	- 1 whole chopped white onion (diced or chopped)
	- 4 cloves of chopped garlic (so 4 pcs nung bawang ba part)
	- 1 tsp chopped ginger
	- 3 tbsp cumin & 1 tsp all spice (this replaces garam masala)
	- chili powder (for color and heat to the dish)
	- 2 tbsp salt (or whatever you prefer)
	- 3 tbsp sugar
	- 2 small bags of cashews (oishi 30g or growers 28g \| this gives the creaminess to the dish)
	- 1 nestle all purpose cream (or any other all purpose cream)
	- half a stick of butter
	- oil

	tips:
	- put the cream at the end and don't cook it on high heat after otherwise it would seperate and create a layer of oil
	- always taste the sauce so you could adjust it

	regular way:
	- https://www.youtube.com/watch?v=a03U45jFxOI

	easy way:
	- on a blender:
	- 500g tomatoes + 1 onion + 2 packs of cashews + 2 tbsp garlic + 1 tsp ginger
	+ 2 tbsp chili powder + 2 tbsp sugar + 2 tbsp salt
	+ 2 tbsp cumin + 1 tsp all spice
	+ 1 tbps vinegar (optional since this would add sourness, you can skip this to make it creamier)
	+ 2 - 4 cups of water (this is based on your preferrence)
	- adjust the amount of spices based on your preferrence
	- blend the ingreadients until fine
	- pour the mix over a strainer (we do this to remove the tomato seeds and skin and to make sure that the sauce is creamy)
	- dump the sauce into the slow cooker
	- make sure to clean the chicken before cutting
	- on a bowl:
	- 500g chicken cut to cubes + 1 tbsp salt + 1 - 2 tbsp chilipowder + 1 tbsp chopped garlic
	- you should fry the chicken on medium heat until white
	- you could also just dump the chicken with the sauce into the slow cooker
	- add sauce and chicken to the slow cooker then set to medium for faster cooking or low for the longer delay
	- when done add 4 - 5 tbsp of all purpose cream to the butter chicken to adjust the flavor
	- alternatively you could choose to add the cream only when serving to extend the shelf life of the butter chicken
No results found