Sweet Butter Chicken (From Scratch / Base Free)
A layer of mild sweet gravy topped with coconut, almonds, sugar and cream

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Sweet Butter Chicken (From Scratch / Base Free)

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Ingredients

Adjust Servings:
Base Layer
1.5 tablespoons Oil (Vegetable)
1 small onion (50g) Onion (brown/white) either very finely chopped, grated or blended
1 teaspoon Garlic & Ginger Paste
1.5 tablespoons (watered down with 4.5 tablespoons of water) Tomato (Paste)
1 tablespoon Sugar
1/4 teaspoon Salt
1/4 teaspoon Coriander (Powder)
1/4 teaspoon Cumin (Powder)
1/4 teaspoon Turmeric (Powder)
6-8 pieces Meat, Vegetables, Paneer or Tofu
200ml (heated) Water
Top layer
3 tablespoons Coconut Milk (Powder)
2 tablespoons Almonds (Ground)
1 tablespoon Sugar
50g Butter (Salted)
200ml Cream (Single)

If you like your Korma and Tikka Masala dishes this is definitely for you. A base layer of mild sweet gravy layered with a topping of coconut, almonds, sugar and cream.

Features:
  • Heat 0/5
Cuisine:

Ingredients

  • Base Layer

  • Top layer

Directions

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This stunning 2 layer Butter Chicken is out of this world. If you like your Korma and Tikka Masala dishes this is definitely for you. A base layer of mild  gravy layered with a sweet topping of coconut, almonds, sugar and cream.

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Steps

1
Done

- TO MAKE THE BASE LAYER

1. to begin heat a pan on medium and add the oil

2. once hot add the onion, stir through frequently and allow to soften for a few minutes and start to go light brown and caramelized

3. add the garlic and ginger paste, stir through and fry for 30 seconds

4. turn up the heat to max and add the tomato puree, salt, coriander powder, cumin powder, turmeric powder, stir through thoroughly and allow to cook out for a couple of minutes. (If you curries ever taste grainy it’s because you’re not cooking the spices enough at this stage)

5. add in half of the heated water, stir through and allow to reduce for a couple of minutes before adding the rest and allowing to reduce again

6. add your choice of protein and coat to stop it from drying out

7. allow to simmer until the meat is cooked through and the sauce is the consistency you require

8. remove from the heat and dish into a serving bowl

2
Done

- TO MAKE THE WHITE TOP LAYER

tip: if you get gritty curries with ground almonds soak in enough hot water to just cover them for 30 minutes before using

If you want your top layer to be white give your pan a quick rinse, otherwise just use the same pan you cooked the base layer in, it will give the sauce a beige appearance

1. start by heating the pan on medium and add all of the ingredients into the dish starting with the coconut, almonds and sugar, followed by the butter and cream

2. combine well and allow to simmer for 3-5 minutes

3. remove from the heat and pour over the base layer

thecurrykid

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Tikka Masala & Chicken Tikka / Pataks Paste Free / BIR – Restaurant Style
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Easy Indian Base Gravy (Quicker Recipe, Less Fuss, Same Great Result)
previous
Tikka Masala & Chicken Tikka / Pataks Paste Free / BIR – Restaurant Style
next
Easy Indian Base Gravy (Quicker Recipe, Less Fuss, Same Great Result)

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