Bakery vs Homemade MATCHA MOCHI CAKE: https://youtu.be/MVm7Zvw_ziY Butter Chicken Curry is on tonight’s menu, #BuzyBeez! Is your mouth watering?
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*I know I said 30 min but it’s probably a little longer than that…
Butter Chicken Curry:
Yogurt Curry Marinade:
1 lb Chicken Thigh (sub with Tofu or Cauliflower or Chickpeas)
1 tsp Turmeric
1 tsp Garam Masala
1 tsp Cumin
1 tsp Kosher Salt
1 cup Greek Yogurt.
Mix together and marinate at least 20 minutes.
In a dutch oven or cast iron pot, add
3-4 tbsp Olive Oil
1 Onion cut into chunks. Saute 2-3 min then add
4 cloves Minced Garlic
1 1/2 tsp grated Ginger. Stir again for 2-3 min.
2 tsp Garam Masala
1 tsp Cumin
1 tsp Turmeric
1/4 tsp Cardamom
1/4 tsp Paprika
1/4 tsp Cinnamon
Stir to toast up.
Add the marinaded Chicken, mix well for about 5 min on med-high heat.
Add 2 cups Crushed Tomatoes. Stir and simmer 20 min on low heat.
Add 1/4 cup (4 tbsp) butter
1/2 cup Coconut Milk from a can
Salt to taste
Simmer 5-10 more minutes to thicken.
Serve over Basmati Rice (I cooked it with frozen peas and carrots) and garnish with a sprig of Cilantro
Making things Fun, Pretty, and Delicious! Honeysuckle is a lifestyle channel for young adult women interested in entertaining and cooking at home.
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