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The ingredients needed to cook Indian Buttered Chicken Curry:
- You need 1 kg chicken breast fillet (cut into cube)
- Take 12 medium-small tomatoes (chopped roughly)
- Get 2 large onion (6 small onions) (cut into big chunks)
- Prepare 1 lemon juice (use as needed)
- You need 1 tbs turmeric powder
- Take 2 cinnamon stick
- Take 1 tsp curry powder
- Provide 1 tbs black cummin
- Take 1/2 tbs cummin
- Get 1/2-1 tbs dried chilli flakes
- You need 1/2 tsp nutmeg powder
- You need 6 pods cardamom (1/2 tsp for using the powder)
- Prepare 1 tbs chopped garlic
- Provide 1/2 tsp salt (you can use masala salt)
- You need 1/2 tsp chicken stock powder
- You need 1-2 tbs sugar (fix the taste later)
- You need 600 ml heavy cream (use as needed, could be less or more)
- Take 125 gr/ 1/2 cup / 1 stick of butter
- Use some olive oil for stir fry
Steps to make Indian Buttered Chicken Curry:
- Prepare your ingredients by cutting your chicken into cube, dice your tomatoes (small cutting), and cut your onions into big chunks.
- Marinate your chicken with a pinch of salt and pepper, and add the curry powder. Let it sit at least 15 minutes.
- Stir fry your onions until soften a bit, then set aside.
- Stir fry your chicken cubes and continue until the chicken turn into golden brown or until all the liquid has been absorb. Set aside.
- Stir fry your chopped garlic and cinnamon stick, add turmeric powder, chilli flakes, cummins, black cummins, nutmeg powder, and cardamom.
- Stir for a bit, and add chopped tomatoes. Stir them until the tomatoes a bit soften.
- Add your stir fried chicken and onions, stir for a bit, and continue to add heavy cream.
- 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.
- And last, add butter.
- Simmer your curry with low heat, until the color turn into a bit darker.
- Serve with paratha would be perfect.
- 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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