@hoamoclan3388: MOCLANFARM #khitoilamnong #hanhtrinhtrove

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Thursday 22 October 2026 18:04:01 GMT

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Creamy Butter Chicken For the sauce: 2 lb boneless chicken thighs, cubed 1 tsp ginger 2 tbsp fresh garlic paste Salt to taste 1 tsp red chili powder 1/2 tsp turmeric powder 1 tbsp garlic powder 1 tsp fresh ginger paste 1 tsp tandoori masala 1 tbsp ghee + more for cooking For the tomato sauce: 2 tbsp ghee ( clarified butter ) 8-10 tomatoes, diced 1 onion, chopped 15 cashews 1/2 cup water 1 tbsp fresh garlic paste Salt to taste 1 tsp Red chili powder 1/2 tsp garam masala 1 tsp vinegar 1 tsp dried fenugreek leaves 1 tsp honey 1 cup unsweetened heavy whipping cream Freshly chopped parsley (for garnish) 2 tbsp butter ( for garnish ) Method: In a bowl, add the chicken, ginger, garlic, salt, red chili powder, turmeric powder, garlic powder, ginger paste, melted ghee and tandoori masala. Mix well and set aside for 15-30 minutes. Heat some ghee in a pan over medium heat. Add the marinated chicken and cook until browned and cooked through. Set aside. Heat some ghee in a wok/pan over medium heat. Add the chopped onion and sauté until fragrant for 1-2 min. Add the diced tomatoes, cashews, and water to the pan. Add the garlic paste, salt, red chili powder, garam masala, and vinegar. Bring to a boil, then reduce the heat and simmer. Blend the tomato sauce mixture until smooth. Sieve the sauce through a fine strainer. Let the sauce simmer for 2-3 min. Add fenugreek leaves, and honey to the sauce. Stir well. Add the heavy whipping cream and mix until well combined. Add the cooked chicken to the tomato sauce and stir well to coat. Add 1-2 tbsp of butter to the pan and stir until melted and creamy. Garnish with freshly chopped parsley and serve hot over basmati rice or naan. #butterchicken #Recipe

Creamy Butter Chicken For the sauce: 2 lb boneless chicken thighs, cubed 1 tsp ginger 2 tbsp fresh garlic paste Salt to taste 1 tsp red chili powder 1/2 tsp turmeric powder 1 tbsp garlic powder 1 tsp fresh ginger paste 1 tsp tandoori masala 1 tbsp ghee + more for cooking For the tomato sauce: 2 tbsp ghee ( clarified butter ) 8-10 tomatoes, diced 1 onion, chopped 15 cashews 1/2 cup water 1 tbsp fresh garlic paste Salt to taste 1 tsp Red chili powder 1/2 tsp garam masala 1 tsp vinegar 1 tsp dried fenugreek leaves 1 tsp honey 1 cup unsweetened heavy whipping cream Freshly chopped parsley (for garnish) 2 tbsp butter ( for garnish ) Method: In a bowl, add the chicken, ginger, garlic, salt, red chili powder, turmeric powder, garlic powder, ginger paste, melted ghee and tandoori masala. Mix well and set aside for 15-30 minutes. Heat some ghee in a pan over medium heat. Add the marinated chicken and cook until browned and cooked through. Set aside. Heat some ghee in a wok/pan over medium heat. Add the chopped onion and sauté until fragrant for 1-2 min. Add the diced tomatoes, cashews, and water to the pan. Add the garlic paste, salt, red chili powder, garam masala, and vinegar. Bring to a boil, then reduce the heat and simmer. Blend the tomato sauce mixture until smooth. Sieve the sauce through a fine strainer. Let the sauce simmer for 2-3 min. Add fenugreek leaves, and honey to the sauce. Stir well. Add the heavy whipping cream and mix until well combined. Add the cooked chicken to the tomato sauce and stir well to coat. Add 1-2 tbsp of butter to the pan and stir until melted and creamy. Garnish with freshly chopped parsley and serve hot over basmati rice or naan. #butterchicken #Recipe

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