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Practical Method to Serving Appetizing Butter chicken with pies and mashed potatoes

Butter chicken with pies and mashed potatoes is the nomero uno that appears to most people’s thought when it arrives to a perfect dish. Today, we are going to tell you steps on cooking a tasty Butter chicken with pies and mashed potatoes.

Butter chicken with pies and mashed potatoes

We hope you got insight from reading it, now let’s go back to butter chicken with pies and mashed potatoes recipe. To cook butter chicken with pies and mashed potatoes you need 17 ingredients and 3 steps. Here is how you cook that.

Firstly, below are the ingridients that you should prepare to cook Butter chicken with pies and mashed potatoes:

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

After preparing the ingridients, now we are ready to make our yummy 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..

Heat the chicken base with the stock in a pan until it is just beginning to bubble, then stir in the tarragon (if using) and the mustard. Fold in the broccoli and peas. Tip the chicken mixture into a dish and arrange the potato slices on top, then dot the butter over. I love to use chicken broth or vegetable broth for my butter mashed potatoes recipe. The broth adds so much great flavor without being overwhelming!

Recipe : Butter chicken with pies and mashed potatoes

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