How to Prepare Ultimate Butter chicken with pies and mashed potatoes

Hello everybody, it is Jim, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, Step-by-Step Guide to Prepare Favorite Butter chicken with pies and mashed potatoes. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Butter chicken with pies and mashed potatoes, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Butter chicken with pies and mashed potatoes delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we have to prepare a few ingredients. You can have Butter chicken with pies and mashed potatoes using 17 ingredients and 3 steps. Here is how you cook that.

Ingredients and spices that need to be Prepare to make Butter chicken with pies and mashed potatoes:

1. 600 gram Chicken thigh fillet, trimmed cut into 3 cm pieces
2. 1/2 cup valley greak yogurt
3. 2 cloves garlic
4. 3 cm gingger, peeled, finely grated
5. 2 teaspoon ground cumin
6. 2 teaspoon ground coriander
7. 1 teaspoon garam masala
8. 1/4 chili powder
9. 1 tablespoons vegetable oil / olive oil
10. 20 gram butter
11. 1 brown onion, halved, thickly sliced
12. 400 gram tomato puree
13. 1/2 cup Chicken stock
14. 1/2 cup thickened cream
15. Mashed potatoes or steamed rice to serve
16. Pies to serve
17. Coriander leaves to serve

Instructions to make to make Butter chicken with pies and mashed potatoes

1. Place yoghurt, garlic, ginger, cumin, coriander, garam masala and chilli powder in a glass dish. Add chicken. Stir to coat. Cover. Refrigerate for 2 hours.
2. Heat oil and butter in a heavy-based saucepan over medium-high heat. Add onion. Cook, stirring occasionally, for 3 to 4 minutes or until softened. Add chicken mixture to pan. Cook, stirring, for 5 minutes or until chicken just starts to change colour. Add tomato puree and stock. Cover and bring to the boil. Reduce heat to low. Simmer stirring occasionally, for 10 minutes or until chicken is tender and mixture has thickened slightly.,
3. Stir in cream. Simmer for a further 5 minutes or until heated through. Serve with pies, mashed potatoe or steamed rice and coriander leaves.

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