バターチキンカレー♪　How to make Butter Chicken Curry♪

バターチキンカレー♪　How to make Butter Chicken Curry♪

Butter Chicken Curry♪ Prepare chicken. Please use your headphones and enjoy ASMR video. 400 g of chicken thigh. 1/4 tsp of salt. 2 tsp of curry powder. 3 tbsp of sugarless yogurt. Store it in the refrigerator 1 hour or more. Mince 1 onion. 40 g of cashew nuts and 100 ml of water. Leave it for 10 minutes or more. 1 tbsp of oil. First, cook the onion on high heat. Turn the heat down to medium when the onion turns light brown. Put 1 tbsp of water just before scorching. Cook for about 10 minutes. Like this. Cashew nuts and water. Stir-fried onion. 400 g of whole tomato. Make roux. 2 cloves of garlic. Small piece of ginger. Grate them. Crack the top of cardamom. Red chili pepper. 1 tsp of cumin seeds. 2 tbsp of oil. Cook on low heat. Grated garlic and ginger. 2 pinch of salt. Simmer on medium heat for 10 minutes and remove acidity of whole tomato by evaporating. 1 tbsp of curry powder. Cook on high heat for 1 minute. Remove the red chili pepper. 1 tsp of salt. 1 tbsp of honey. 200 ml of milk. Upon boiling again, put chicken thigh with marinade. Cover with a lid and cook on low heat when it boiled. Mix lightly and cook another 3 minutes. 30 g of butter. 2 tbsp of fresh cream. Taste. Some salt. 1 tsp of garam masala. Turn off the burner and cover it with a lid, steam 15 minutes. It looks pretty if you pour some fresh cream. It has quite a rich taste but very mild. Chicken is very tender. Butter Chicken Curry♪(for 4 people)
400 g chicken thigh
3 tbsp yogurt
1/4 tsp salt
2 tsp curry powder Roux
1 onion
400 g whole tomato
40 g cashew nuts
100 ml water
2 clove garlic
small piece ginger
2 tbsp oil
4 cardamom
1 red chili pepper
1 tsp cumin seeds
200 ml milk
1 tbsp curry powder / honey
1 tsp salt
30 g butter
2 tbsp fresh cream
1 tsp garam masala

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