@secretsumsss: Can you tell I love Miami 😭

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Friday 30 October 2026 12:06:29 GMT

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BUTTER CHICKEN KABSA Ingredients CHICKEN AND SAUCE 50 ml olive oil (3½ tbsp) 50 g unsalted butter (3½ tbsp) 140 g yellow onion, chopped (1 medium onion) 150 g tomato, chopped (1 medium tomato) 3 garlic cloves, roughly chopped 20 g fresh cilantro, roughly chopped (about ¾ cup) 80 g red and green bell pepper, chopped (about ½ cup) 45 g unsalted cashews, roughly chopped (⅓ cup) 50 g crème fraîche or Greek yogurt ( ¼ cup) 70 g tomato paste (4½ tbsp) 30 g fried onions (½ cup) 8 g paprika (2⅔ tsp) 8 g cayenne pepper (2⅔ tsp) 2 g black pepper (⅔ tsp) 3 g garlic powder (1 tsp) 4 g ground coriander (1⅓ tsp) 5 g garam masala (1⅔ tsp) 4 g salt (⅔ tsp) 1 chicken bouillon cube 275 ml water (1 cup + 2 tbsp) 850 g boneless, skinless chicken thighs (1.9 lb) 125 ml heavy cream (½ cup) RICE 375 ml water (1½ cups) 4 g salt (⅔ tsp) 400 g basmati rice, rinsed (2 cups) Instructions Chop the onion, tomato and bell pepper. Roughly chop the garlic, cilantro and cashews. Heat the olive oil and butter in a large, deep skillet over medium heat. Add the onion, tomato, garlic, cilantro, bell pepper and cashews. Cook for 4–5 minutes, until the vegetables start to soften. Stir in the crème fraîche (or Greek yogurt), tomato paste, fried onions, paprika, cayenne, black pepper, garlic powder, ground coriander, garam masala and salt. Crumble the bouillon cube over the pan and stir well. Cook for a few minutes to let the flavors come together. Pour in 275 ml (1 cup + 2 tbsp) of water and add the chicken thighs. Bring to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, until the chicken is cooked through and tender. Carefully remove the chicken and set it aside. Blend the vegetable mixture with an immersion blender until smooth. Transfer about 400 g (1⅔ cups) of the sauce to a separate pan. Add the heavy cream and the chicken thighs. Stir well and simmer over low heat until the chicken is coated in the creamy sauce. Add 375 ml (1½ cups) of water and the salt to the remaining sauce. Stir and bring to a boil. Add the rinsed rice, stir, and bring back to a boil. Reduce the heat to low, cover, and cook for 18–25 minutes, until the rice is tender and the liquid is absorbed. Spoon the rice onto a platter and top with the creamy chicken. Garnish with extra cilantro and toasted cashews. #tiktokfood #chicken #kabsa #bismillah #fyp

BUTTER CHICKEN KABSA Ingredients CHICKEN AND SAUCE 50 ml olive oil (3½ tbsp) 50 g unsalted butter (3½ tbsp) 140 g yellow onion, chopped (1 medium onion) 150 g tomato, chopped (1 medium tomato) 3 garlic cloves, roughly chopped 20 g fresh cilantro, roughly chopped (about ¾ cup) 80 g red and green bell pepper, chopped (about ½ cup) 45 g unsalted cashews, roughly chopped (⅓ cup) 50 g crème fraîche or Greek yogurt ( ¼ cup) 70 g tomato paste (4½ tbsp) 30 g fried onions (½ cup) 8 g paprika (2⅔ tsp) 8 g cayenne pepper (2⅔ tsp) 2 g black pepper (⅔ tsp) 3 g garlic powder (1 tsp) 4 g ground coriander (1⅓ tsp) 5 g garam masala (1⅔ tsp) 4 g salt (⅔ tsp) 1 chicken bouillon cube 275 ml water (1 cup + 2 tbsp) 850 g boneless, skinless chicken thighs (1.9 lb) 125 ml heavy cream (½ cup) RICE 375 ml water (1½ cups) 4 g salt (⅔ tsp) 400 g basmati rice, rinsed (2 cups) Instructions Chop the onion, tomato and bell pepper. Roughly chop the garlic, cilantro and cashews. Heat the olive oil and butter in a large, deep skillet over medium heat. Add the onion, tomato, garlic, cilantro, bell pepper and cashews. Cook for 4–5 minutes, until the vegetables start to soften. Stir in the crème fraîche (or Greek yogurt), tomato paste, fried onions, paprika, cayenne, black pepper, garlic powder, ground coriander, garam masala and salt. Crumble the bouillon cube over the pan and stir well. Cook for a few minutes to let the flavors come together. Pour in 275 ml (1 cup + 2 tbsp) of water and add the chicken thighs. Bring to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, until the chicken is cooked through and tender. Carefully remove the chicken and set it aside. Blend the vegetable mixture with an immersion blender until smooth. Transfer about 400 g (1⅔ cups) of the sauce to a separate pan. Add the heavy cream and the chicken thighs. Stir well and simmer over low heat until the chicken is coated in the creamy sauce. Add 375 ml (1½ cups) of water and the salt to the remaining sauce. Stir and bring to a boil. Add the rinsed rice, stir, and bring back to a boil. Reduce the heat to low, cover, and cook for 18–25 minutes, until the rice is tender and the liquid is absorbed. Spoon the rice onto a platter and top with the creamy chicken. Garnish with extra cilantro and toasted cashews. #tiktokfood #chicken #kabsa #bismillah #fyp

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