Butter Chicken Bäco Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.
Here is the best “Butter Chicken Bäco” recipe we have found until now. This is gonna smell and look delicious.
In a bowl, add in all the ingredients.
Toss to combine well.
To peel the tomatoes, slice and "X" at the bottom, blanch them in simmering water for 30 secs, plunge them into ice water, the skins will be easily peeled.
Cover with cling film and let rest in the fridge until ready to use.
It can be kept in the fridge for up to 3 days..
In a small bowl, combine chicken, chili powder, lime juice and salt well.
Cover with cling film and let rest in the fridge for at least 30 mins.
Add yogurt, garlic, ginger, chili powder, coriander powder, garam masala, mustard oil and salt into another bowl.
Stir to combine well.
If you cannot get your hands on mustard oil, heat 1/4 of canola or peanut oil on gentle heat and add in 1 TSP of mustard seeds. Cook for about 15 mins. Discard the mustard seeds..
Toss and coat the chicken well.
Cover with cling film and return back to the fridge.
Let the chicken marinade overnight..
As soon as the butter start to melt, gently place the chicken into the skillet.
Make sure to drip off any excess marinade. Do not discard any remaining marinade..
Remove from heat and set aside.
Repeat the steps for the remaining chicken..
As soon as the butter start to melt, add in onion.
Saute until translucent.
Add in green cardamom, cinnamon stick, cloves and garlic.
Saute until aromatic..
Stir to combine well.
Add in the remaining marinade and stir to combine well.
Remove and discard the green cardamom, cinnamon stick and cloves.
Carefully transfer the mixture into a blender as the mixture is piping hot..
Pour the mixture back into the skillet.
You can add 1/4 cup of water into the blender and "clean" up all the nooks and crannies, then add the water mixture into the sauce..
Stir to combine well.
Add in honey and fenugreek.
Taste and adjust for seasoning with salt and pepper..
Stir to combine well.
Remove from heat and set aside..
After the sandwich dough has been divided, shaped and rolled, place it on a griddle over medium heat.
Grill until golden brown, almost charred, on both sides.
If you do not have a griddle, you can use an cast iron skillet. I love the charred marks tho..
Add the butter chicken the other half.
Garnish with coriander..
Repeat the steps for the remaining sandwiches.
Serve immediately..