One Pot Fun Recipes!

Butter Chicken

Name: Butter Chicken
Cook time: 2 h
Total time: 2 h
Yield: 6 servings
Ingredients: 1/3 c. plain whole-milk yogurt; 2 cloves garlic, grated or finely chopped (about 2 tsp.); 1 tbsp. fresh lemon juice; 1 tbsp. garam masala; 1 tbsp. grated or finely chopped peeled ginger; 2 tsp. kosher salt; 1 tsp. Kashmiri chili powder (or 3/4 tsp. paprika plus 1/4 tsp. cayenne); 2 lb. boneless, skinless chicken thighs, cut into 1 1/2" pieces; 5 tbsp. unsalted butter; 1/2 c. tomato paste; 1/2 serrano chile, seeded, finely chopped; 1 tbsp. grated or finely chopped peeled ginger; 1 tsp. garam masala; 1 tsp. ground cumin; 1 tsp. Kashmiri chili powder (or 3/4 tsp. paprika plus 1/4 tsp. cayenne); 1 c. heavy cream; 1 tbsp. dried fenugreek leaves or kasoori methi (optional); 1/2 tsp. (or more) kosher salt; 1/4 c. finely chopped fresh cilantro; Cooked basmati rice or naan, for serving

6 servings

份量

2 hours

總時間

開始烹飪

食材

1/3 c. plain whole-milk yogurt

2 cloves garlic, grated or finely chopped (about 2 tsp.)

1 tbsp. fresh lemon juice

1 tbsp. garam masala

1 tbsp. grated or finely chopped peeled ginger

2 tsp. kosher salt

1 tsp. Kashmiri chili powder (or 3/4 tsp. paprika plus 1/4 tsp. cayenne)

2 lb. boneless, skinless chicken thighs, cut into 1 1/2" pieces

5 tbsp. unsalted butter

1/2 c. tomato paste

1/2 serrano chile, seeded, finely chopped

1 tbsp. grated or finely chopped peeled ginger

1 tsp. garam masala

1 tsp. ground cumin

1 tsp. Kashmiri chili powder (or 3/4 tsp. paprika plus 1/4 tsp. cayenne)

1 c. heavy cream

1 tbsp. dried fenugreek leaves or kasoori methi (optional)

1/2 tsp. (or more) kosher salt

1/4 c. finely chopped fresh cilantro

Cooked basmati rice or naan, for serving

步驟

Chicken

In a large bowl, whisk yogurt, garlic, lemon juice, garam masala, ginger, salt, and Kashmiri chili powder. Add chicken and toss to coat. Cover and refrigerate 1 hour.

Heat broiler and line a large baking sheet with foil. Spread chicken on prepared sheet in a single layer. Broil, watching closely, until charred and cooked through, about 15 minutes. Let cool slightly.

Makhani Sauce & Assembly

In a large, high-sided skillet over medium heat, melt butter. Add tomato paste and cook, stirring constantly, until darkened, about 5 minutes. Add chile and ginger and continue to cook, stirring, until fragrant and tomato paste is starting to stick to pan, about 1 minute more.

Add garam masala, cumin, and chili powder and cook, stirring frequently, until fragrant and incorporated, about 30 seconds. Stir in cream, fenugreek (if using), 1/2 teaspoon salt, chicken, and 1 cup water. Bring to a simmer over medium-high heat, then reduce heat to low and continue to simmer, stirring occasionally, until sauce has slightly thickened and fat has separated, 10 to 15 minutes.

Taste and season with salt, if needed. Top with cilantro. Serve over rice.

營養

每份大小

卡路里

489

總脂肪

31 g

飽和脂肪

17 g

不飽和脂肪

反式脂肪

1 g

膽固醇

214 mg

鈉

657 mg

總碳水化合物

17 g

膳食纖維

2 g

總糖

5 g

蛋白質

34 g

6 servings

份量

2 hours

總時間

開始烹飪

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