Beginners Guide to TikTok for Search - Rachel Pearson - We are Tilt __ Bright...
Butter chicken
1. Butter Chicken - Chicken Tikka Masala<br />There is a good reason why most Indian restaurants I’ve been to have this dish on their<br />menus – because it is so delicious! It’s best to use leftover Tandoori Chicken for this, or you can just whip up a batch of that to use in this quick recipe. You can get garam masala at an Indian food store, or online, or try this recipe without it to see if you still like it.<br />Ingredients:8-10 pieces of Tandoori Chicken3 cups canned peeled whole tomatoes in<br />tomato puree<br />4 green chilies, seeded and chopped fine,<br />[or ½ teaspoon ground red chili pepper to taste]<br />2 tablespoons ginger root, peeled and<br />chopped fine<br />10 tablespoons butter4 teaspoons ground cumin1 tablespoon paprika2 teaspoons salt1 ½ cups heavy cream2 teaspoons garam masala¼ cup cilantro leaves, chopped<br />If you like, you may de-bone the chicken pieces for easier handling in this recipe.<br />If you cannot find canned whole peeled tomatoes in puree, just use 2 cans of whole peeled<br />tomatoes and their juice along with 1 can of tomato puree. Combine the tomatoes, chilies and ginger and set aside. <br />Please 8 tablespoons of the butter in a large heavy fry pan or cooking pot on medium<br />heat. Coat the pan with melted butter and sear all the chicken pieces a few at a time until they are slightly browned. Set them aside in a bowl as you finish each batch until all are done.<br />Add the cumin and paprika to the buttery pan along with any chicken juices that have<br />accumulated and cook while stirring constantly for 5-15 seconds just to let the flavors come out. Add the tomato, chili and ginger combination and cook uncovered until the sauce thickens a little. Then add the cream and salt and combine. Then add the seared chicken pieces along with any juices that have accumulated in the reserved bowl. Gently stir to combine, and reduce to medium-low heat and simmer uncovered until a sheen develops on top of the sauce to show that the fat in the cream is starting to separate. You must check and stir the sauce often to make sure that the cream does not scald or burn and give a bad taste to the dish.<br />When done, stir in the last 2 tablespoons of butter, remove from heat and let this dish<br />stand for 10-20 minutes, then fold in the cilantro leaves and serve with rice. This dish keeps well in the fridge or freezer for reheating later.<br />
![Butter Chicken - Chicken Tikka Masala<br />There is a good reason why most Indian restaurants I’ve been to have this dish on their<br />menus – because it is so delicious! It’s best to use leftover Tandoori Chicken for this, or you can just whip up a batch of that to use in this quick recipe. You can get garam masala at an Indian food store, or online, or try this recipe without it to see if you still like it.<br />Ingredients:8-10 pieces of Tandoori Chicken3 cups canned peeled whole tomatoes in<br />tomato puree<br />4 green chilies, seeded and chopped fine,<br />[or ½ teaspoon ground red chili pepper to taste]<br />2 tablespoons ginger root, peeled and<br />chopped fine<br />10 tablespoons butter4 teaspoons ground cumin1 tablespoon paprika2 teaspoons salt1 ½ cups heavy cream2 teaspoons garam masala¼ cup cilantro leaves, chopped<br />If you like, you may de-bone the chicken pieces for easier handling in this recipe.<br />If you cannot find canned whole peeled tomatoes in puree, just use 2 cans of whole peeled<br />tomatoes and their juice along with 1 can of tomato puree. Combine the tomatoes, chilies and ginger and set aside. <br />Please 8 tablespoons of the butter in a large heavy fry pan or cooking pot on medium<br />heat. Coat the pan with melted butter and sear all the chicken pieces a few at a time until they are slightly browned. Set them aside in a bowl as you finish each batch until all are done.<br />Add the cumin and paprika to the buttery pan along with any chicken juices that have<br />accumulated and cook while stirring constantly for 5-15 seconds just to let the flavors come out. Add the tomato, chili and ginger combination and cook uncovered until the sauce thickens a little. Then add the cream and salt and combine. Then add the seared chicken pieces along with any juices that have accumulated in the reserved bowl. Gently stir to combine, and reduce to medium-low heat and simmer uncovered until a sheen develops on top of the sauce to show that the fat in the cream is starting to separate. You must check and stir the sauce often to make sure that the cream does not scald or burn and give a bad taste to the dish.<br />When done, stir in the last 2 tablespoons of butter, remove from heat and let this dish<br />stand for 10-20 minutes, then fold in the cilantro leaves and serve with rice. This dish keeps well in the fridge or freezer for reheating later.<br />](https://image.slidesharecdn.com/butterchicken-100901170409-phpapp01/85/Butter-chicken-1-320.jpg)
