Browned butter chicken with cumin and coconut rice
- 7 months ago
Browned butter chicken with cumin and coconut rice
This chicken is one of my favorite dishes.
The browned butter adds a richness and depth to the chicken and the cumin adds a warm, earthy flavor.
The coconut rice is a delicious and versatile side dish which complements the spices in this butter chicken perfectly.
Visit my website:
https://quickfixchicken.com/
Time: 30 min
Tips: You can also add some cashew nuts to bring a crunchy texture to the dish
Ingredients:
4 chicken fillets, shredded
2 dl (1 cup) yoghurt
100 g (ca 1/4 pound) butter
800 g (ca 28 ounces) canned chopped tomatoes
2 teaspoons paprika powder
2 tablespoons cumin
2 teaspoons turmeric powder
8 cloves garlic, chopped
2 tablespoons tomato paste
2 dl (1 cup) water
2 dl (1 cup) chopped parsley
4 dl (2 cups) rice
3 dl (1,5 cups) water
2 dl (1 cup) coconut milk
salt and pepper
Recipe:
Rice
Add the rinsed rice to a pot and
Add 2 dl (1 cup) water
Add 2 dl (1 cup) coconut milk
Add 2 teaspoons salt
Bring the rice to a boil over high heat
Reduce the heat to low, cover the pot, and simmer for 15 minutes
Butter chicken
Season 4 chicken fillets with 1-2 teaspoons salt and 1-2 teaspoons pepper and marinate in 2 dl (2 cups) yoghurt for at least 1 hour, preferably overnight.
Pat the chicken dry with paper towels
Shredd chicken fillets
Brown 100 g (ca 1/4 pound) butter
Add chicken shreds to the browned butter and fry over medium heat, stirring occasionally until golden brown, about 5 minutes
Take up the chicken from the fry pan and put aside
Add 2 teaspoons paprika powder to the fry pan with the browned butter left from frying chicken
Add 2 tablespoons cumin
Add 2 teaspoons turmeric
Add 8 chopped cloves of garlic
Add 2 teaspoons black pepper
Add 2 tablespoons of tomato paste
Fry spices for 1 about minute
Add 800 g (2 pounds) canned chopped tomatoes
Add 2 dl (1 cup) water
Add 1 teaspoon salt and stir
Add chicken and simmer for about 10 minutes
Serve the dish with coconut rice and some chopped parsley on top
#butterchicken #chicken #foodie
This chicken is one of my favorite dishes.
The browned butter adds a richness and depth to the chicken and the cumin adds a warm, earthy flavor.
The coconut rice is a delicious and versatile side dish which complements the spices in this butter chicken perfectly.
Visit my website:
https://quickfixchicken.com/
Time: 30 min
Tips: You can also add some cashew nuts to bring a crunchy texture to the dish
Ingredients:
4 chicken fillets, shredded
2 dl (1 cup) yoghurt
100 g (ca 1/4 pound) butter
800 g (ca 28 ounces) canned chopped tomatoes
2 teaspoons paprika powder
2 tablespoons cumin
2 teaspoons turmeric powder
8 cloves garlic, chopped
2 tablespoons tomato paste
2 dl (1 cup) water
2 dl (1 cup) chopped parsley
4 dl (2 cups) rice
3 dl (1,5 cups) water
2 dl (1 cup) coconut milk
salt and pepper
Recipe:
Rice
Add the rinsed rice to a pot and
Add 2 dl (1 cup) water
Add 2 dl (1 cup) coconut milk
Add 2 teaspoons salt
Bring the rice to a boil over high heat
Reduce the heat to low, cover the pot, and simmer for 15 minutes
Butter chicken
Season 4 chicken fillets with 1-2 teaspoons salt and 1-2 teaspoons pepper and marinate in 2 dl (2 cups) yoghurt for at least 1 hour, preferably overnight.
Pat the chicken dry with paper towels
Shredd chicken fillets
Brown 100 g (ca 1/4 pound) butter
Add chicken shreds to the browned butter and fry over medium heat, stirring occasionally until golden brown, about 5 minutes
Take up the chicken from the fry pan and put aside
Add 2 teaspoons paprika powder to the fry pan with the browned butter left from frying chicken
Add 2 tablespoons cumin
Add 2 teaspoons turmeric
Add 8 chopped cloves of garlic
Add 2 teaspoons black pepper
Add 2 tablespoons of tomato paste
Fry spices for 1 about minute
Add 800 g (2 pounds) canned chopped tomatoes
Add 2 dl (1 cup) water
Add 1 teaspoon salt and stir
Add chicken and simmer for about 10 minutes
Serve the dish with coconut rice and some chopped parsley on top
#butterchicken #chicken #foodie