Sweet Butter Chicken (Restaurant Style)
A layer of mild sweet gravy topped with coconut, almonds, sugar and cream

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Sweet Butter Chicken (Restaurant Style)

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Ingredients

Adjust Servings:
Base Layer
1.5 tablespoons Vegetable Oil
1 small onion (50g) Brown/White Onion either very finely chopped, grated or blended
1 teaspoon Garlic & Ginger Paste
1 tablespoon (watered down with 3 tablespoons of water) Tomato Paste
1 tablespoon Sugar
1/4 teaspoon Salt
6-8 pieces Meat, Vegetables, Paneer or Tofu
250ml (heated) Curry Base
Top layer
2 tablespoons Coconut Milk Powder
1.5 tablespoons Ground Almonds
1 tablespoon Sugar
50g Butter (Salted)
120ml Single Cream

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:
  • Base Gravy
  • 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, sugar and salt stir through thoroughly. Allow to cook out for a couple of minutes.

5. add in half of the heated base, 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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