Margarine Chicken
The World's most delicious food cake drink
#Margarine #Chicken
Fixings
MARINADE
1/2 glass plain yogurt , full fat
1 tbsp lemon juice
1 tsp tumeric powder
2 tsp garam masala (Note 1)
1/2 tsp bean stew powder or cayenne pepper powder (Note 2)
1 tsp ground cumin
1 tbsp ginger, naturally ground
2 cloves garlic, squashed
1.5 lb/750 g chicken thigh filets, cut into nibble measure pieces
CURRY
2 tbsp (30 g) ghee or spread, OR 1 tbsp vegetable oil (Note 3)
1 container tomato passata (otherwise known as tomato puree) (Note 4)
1 container substantial/thickened cream (Note 5)
1 tbsp sugar
1/4 tsp salt
TO SERVE
Basmati or other Rice
Coriander/cilantro (discretionary)
Directions
Discretionary advance: for an additional smooth sauce, consolidate the Marinade fixings (aside from the chicken) in a sustenance processor and mix until smooth. (I don't do this)
Consolidate the Marinade fixings with the chicken in a bowl. Cover and refrigerate medium-term, or as long as 24 hours (least 3 hrs).
Warmth the vegetable oil over high warmth in a substantial rotisserie skillet. Remove the chicken from the Marinade however don't wipe or shake off the marinade from the chicken (yet don't pour the Marinade left in the bowl into the sear dish).
Place chicken in the sear dish and cook for around 3 minutes, or until the chicken is white on top of (it doesn't generally dark colored on account of the Marinade).
Include the tomato passata, cream, sugar and salt. Swing down to low and stew for 20 minutes. Complete a trial to check whether it needs increasingly salt.
Enhancement with coriander/cilantro leaves if utilizing. Present with basmati rice.
The Margarine Chicken is envisioned with my exceptionally simple No Yeast Flatbread and no-sear papadums
#Margarine #Chicken
Fixings
MARINADE
1/2 glass plain yogurt , full fat
1 tbsp lemon juice
1 tsp tumeric powder
2 tsp garam masala (Note 1)
1/2 tsp bean stew powder or cayenne pepper powder (Note 2)
1 tsp ground cumin
1 tbsp ginger, naturally ground
2 cloves garlic, squashed
1.5 lb/750 g chicken thigh filets, cut into nibble measure pieces
CURRY
2 tbsp (30 g) ghee or spread, OR 1 tbsp vegetable oil (Note 3)
1 container tomato passata (otherwise known as tomato puree) (Note 4)
1 container substantial/thickened cream (Note 5)
1 tbsp sugar
1/4 tsp salt
TO SERVE
Basmati or other Rice
Coriander/cilantro (discretionary)
Directions
Discretionary advance: for an additional smooth sauce, consolidate the Marinade fixings (aside from the chicken) in a sustenance processor and mix until smooth. (I don't do this)
Consolidate the Marinade fixings with the chicken in a bowl. Cover and refrigerate medium-term, or as long as 24 hours (least 3 hrs).
Warmth the vegetable oil over high warmth in a substantial rotisserie skillet. Remove the chicken from the Marinade however don't wipe or shake off the marinade from the chicken (yet don't pour the Marinade left in the bowl into the sear dish).
Place chicken in the sear dish and cook for around 3 minutes, or until the chicken is white on top of (it doesn't generally dark colored on account of the Marinade).
Include the tomato passata, cream, sugar and salt. Swing down to low and stew for 20 minutes. Complete a trial to check whether it needs increasingly salt.
Enhancement with coriander/cilantro leaves if utilizing. Present with basmati rice.
The Margarine Chicken is envisioned with my exceptionally simple No Yeast Flatbread and no-sear papadums
