Bals No Butter Chicken Food

BAL'S NO-BUTTER BUTTER CHICKEN

Steps:

• Heat a large skillet over medium-high heat. Add the oil.
• When it starts to get hot, add the onion, garlic, and ginger and cook for 4 minutes, or until the onion is golden.
• Add the tomato paste, brown sugar, cumin seeds, garam masala, red chile flakes, turmeric and salt. Cook for 2 minutes.
• Add the chicken cubes and stir well to coat.
• Add the yogurt and water and cook, stirring until the chicken is done, about 8 minutes.
• Serve with roti or rice.

BAL'S NO-BUTTER CHICKEN

Steps:

• Put a large skillet over medium-high heat and add the oil. When it starts to get hot, add the onion, garlic, and ginger and cook for 4 minutes, or until the onion is golden. Add the tomato paste, brown sugar, cumin seeds, garam masala, red chile flakes, turmeric, and salt and cook for 2 minutes. Add the chicken cubes and stir well to coat. Add the yogurt and water and cook, stirring until the chicken is done, about 8 minutes. Serve the chicken with roti or rice.

BUTTER CHICKEN MEATBALLS RECIPE BY TASTY

Steps:

• Meatballs: In a medium bowl, stir together bread crumbs and milk. Let sit for 5 minutes. Add in garlic, egg, salt, and pepper, then stir until well-combined. Stir in ground chicken. Combine well, but do not overmix. With oiled hands, roll the meat into golf-size balls.
• Pour 1 tablespoon vegetable oil into a skillet over medium heat. Add meatballs and brown on all sides. Remove meatballs from the pan (meatballs will not be fully cooked through at this time). Wipe the pan out to make the sauce.
• Sauce: Heat vegetable oil and butter in the same skillet over medium heat. Add onions and sauté until translucent, about 5 minutes. Add garlic and ginger, then let sizzle for a minute or two.
• Stir in McCormick Ground Cumin, McCormick Paprika, 1½ teaspoons garam masala, cayenne, and salt. Let spices heat through until fragrant, about 2 minutes. Add crushed tomatoes and bring sauce to a simmer, then take off the heat.
• Let the sauce cool for 5-10 minutes. Blend sauce until smooth, adding a tablespoon or two of water if it is too thick to blend.
• Pour the sauce back into the skillet. Whisk in the butter, cream, and 1 teaspoon garam masala. Add the meatballs to the sauce and stir to coat. Cover and cook for 5 minutes, or until meatballs are fully cooked through.
• Garnish with cilantro. Serve with rice and lime wedges.
• Enjoy!