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You look after sizzling pressure-cook Butter Chicken proving 24 method also 6 as well as. Here is how you rack up.

prescription of Butter Chicken

1. This of Marinade.
2. Prepare 1 1/2 lb of chicken thigh.
3. also 1/2 cup of plain yoghurt.
4. also 1 1/2 tbsp of minced garlic.
5. add 1 tbsp of minced ginger.
6. also 2 tsp of garam masala.
7. add 1 tsp of turmeric.
8. add 1 tsp of ground cumin.
9. Prepare 1 tsp of red chilli powder.
10. then 1 tsp of salt.
11. then of Sauce.
12. This 2 tbsp of oil.
13. Prepare 2 tbsp of ghee.
14. This 1 of onion, diced.
15. give 1 1/2 tbsp of minced garlic.
16. add 1 tbsp of minced ginger.
17. Prepare 1 tsp of coriander.
18. use 1 1/2 tsp of garam masala.
19. You need 1 1/2 tsp of ground cumin.
20. give 14 oz of crushed tomatoes.
21. Prepare 1 tsp of salt.
22. also 1 tsp of red chilli powder.
23. then 1 cup of heavy cream.
24. You need 1 tbsp of sugar.

Butter Chicken modus operandi

1. Combine all marinade ingredients in a large gallon plastic bag, mixing thoroughly. Chop chicken into bite size pieces and marinate overnight..
2. Heat oil in large saucepan, then add chicken. Stir fry for about five minutes, then remove from pan and set aside.
3. In same pan, heat ghee and add onions, cooking until they sweat. Add garlic and ginger, saute until aromatic..
4. Add coriander, garam masala, and cumin and saute for a minute, then add tomatoes, chilli powder, and salt. Simmer for 10 minutes..
5. Remove pan from heat, then use a stick blender or regular blender to puree sauce..
6. Return blended sauce to pan, then add cream and sugar. Return chicken and juices to sauce and combine. Simmer for another 10 minutes, then serve..