Have you ever tried that famous yellow butter chicken from My Diner’s Menu? Well, I’ve got my own version that’s pretty darn close. It’s incredibly easy to whip up and tastes absolutely amazing.
I’ve made this dish twice now, tweaking and experimenting with each try. I just had to give it a shot, and I’m thrilled that I did. It truly is a close match. If you decide to give it a go, send me a message on Instagram!
ingredients
- 500g cubed chicken
- 1/2 tspn ginger and garlic
- 1/4 teaspoon turmeric
- 1/2 teaspoon kashmiri masala
- 1/2 teaspoon dhania jeera
- 1 teaspoon lemon juice
- 1/4 teaspoon sugar
- 1 Levelled teaspoon crushed garlic
- 1 tablespoon butter + 1/2 Teaspoon
- 2 1/2 teaspoon cornstarch
- 1/2 teaspoon egg yellow
- 3/4 cup milk
- 1/2 cup water
- 1/2 cup cream
- 1/2 crushed green chilli
- 1/4 teaspoon white pepper
- dhania
method
- Marinate chicken breasts with salt, ground white pepper, ginger, garlic, and lemon juice.
- In a heated pan, add a tablespoon of butter and allow it to melt.
- Add sliced chillies, turmeric, Kashmiri masala, and dhania jeera powder to the pan. Fry the spices for a couple of minutes.
- Add the chicken to the pan and coat the cubes with the spices. Cook for 5 minutes.
- Pour in the cream and let it simmer for 5 minutes. Then add the milk. Mix the egg yellow food colouring with water and add it to the pan. Simmer for another 5 minutes.
- Dissolve the cornstarch in water and pour it into the pan. Season with salt and allow it to simmer until it thickens to your preferred consistency.
- Finish off by adding 1/2 teaspoon of butter and sugar. Let it cook for a couple of minutes. Lastly, top with fresh coriander and serve with butter or garlic naan.