Indian chow chicken
By VicentaLakin
Let's start with the Chinese name for this dish, which is ButterChicken. Some turned into butter chickens, and I got this recipe from my Indian colleague, and there was no butter in the recipe. Of course, if you want butter, you can't. And there's butter chickens, but it's not CreamChicken. In English, in addition to butter, it's a thick, peanutbutter, like sesameseedbutter, and almondbutter, which are peanut butter, sesame sauce and almond sauce, which are not attached to butter or butter. ButterChicken's most special is the perfumed orange thick sauce, with rice or cake (naan in India). If you have a bad appetite that day, it'll make you hungry. This sauce tastes special, so I call it a soy chicken. And remind me that jam is jam. The Chinese sauce is broader。
Recipe Recommendations
- chicken a
- Fenugreek seeds 1 tablespoon
- curd cheese appropriate amount
- milk 1/2 cup
- cream 500 ml
- curry powder a little
- salt appropriate amount
- wine appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- ketchup appropriate amount
- pepper appropriate amount
- dried pepper powder appropriate amount
- slightly spicy
- burn
- three-quarters of an hour
- simple
Steps for Indian chow chicken
1
500 ml of cream (whopping cream), 1/2 cups of milk, guacamole (paneer)
2
one large spoon of fengrekseed
3
A little curry in India (garammasala or G-masala)
4
A chicken or a chicken chest cut small pieces, with salt and wine first。
5
Scrambled in a frying pan, put it in a pickled chicken, and cooked it up to 70%。
6
Garlic and ginger in the casserole
7
three small cans of ketchup (tomatopaste), which are mixed from time to time。
8
The salt, pepper powder, holler seeds, a small spoon of seed, dry pepper paste, cream, milk that can be thickened and made of cream, burn and mix from time to time。
9
I put fried chickens, curry cheese and Indian curry spices, which are mixed from time to time。
10
Burn it for about 20 minutes until the desired density。