The EASIEST Butter Chicken You’ll Ever Make (The Indian Way)

📖 Get Asha's Indian Kitchen, 100 of my mothers recipes measured in US cups (317 pages): https://ashasharmacooking.com The EASIEST Butter Chicken You’ll Ever Make (The Indian Way) A takeout butter chicken costing over twenty dollars that tastes like sweet ketchup is the jumping-off point for this one-pan recipe that takes about forty minutes. The key technique most home cooks skip is pushing the blended sauce through a fine mesh strainer after cooking, which removes tomato skins, seeds and gritty cashew bits to produce the velvet texture restaurants are known for. Kashmiri chili powder is used for deep red color rather than heat, and the sweet-tangy balance comes from four teaspoons of sugar and two tablespoons of malt vinegar rather than any exotic spice blend. Dried fenugreek leaves, rubbed in at the end, provide the aroma that is hard to identify in restaurant versions. The chicken is browned first in the pan, lifted out, and returned only for the final five to seven minutes so it stays tender. Browning the chicken separately before building the sauce leaves fond on the pan that lifts into the base when the onion is added, adding depth without extra steps. Straining the blended sauce takes about two minutes and removes everything that causes a grainy texture at home, making it worth doing every time. #butterchicken #makhani #indiancooking #chickendinner #onepanmeal #indianrecipes #homecooking #easychicken