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Making ready Chicken Makhani - Butter Chicken Curry safely

It's very important to arrange food safely to assist cease harmful micro organism from spreading and growing. You may take some steps to help shield your self and your family from the spread of dangerous micro organism.
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Wash your palms

Your palms can easily spread bacteria across the kitchen and onto food. It is necessary to always wash your arms totally with soap and heat water:

before beginning to put together meals
after touching raw food similar to meat, poultry and vegetables
after going to the toilet
after touching the bin
after touching pets

Remember to dry your fingers thoroughly as nicely, as a result of moist fingers unfold bacteria extra simply.
Preserve worktops clear

Earlier than you start getting ready meals, it’s necessary worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by uncooked meat, poultry, eggs or greens you will want to clean them completely.

You must change dish cloths and tea towels frequently to keep away from any micro organism growing on the material.

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We hope you got insight from reading it, now let’s go back to chicken makhani - butter chicken curry recipe. To cook chicken makhani - butter chicken curry you need 18 ingredients and 18 steps. Here is how you cook that.

The ingredients needed to make Chicken Makhani - Butter Chicken Curry:

1. Prepare 400 grams Chicken
2. Provide curry
3. Prepare 1 tsp Vegetable oil
4. Prepare 1 tsp ☆ Cinnamon powder
5. Provide 3 ☆ Whole cardamon or 2/3 teaspoon
6. You need 5 grains ☆ Black pepper
7. Get 3 ☆ Clove or 1/2 teaspoon
8. Get 2 ☆ Bay leaf
9. Take 1/2 tsp ☆ Cayenne pepper (*only if you like it spicy)
10. Get 1 tbsp Ginger
11. Prepare 1 clove Garlic
12. Take 500 grams to 600 grams Canned tomatoes
13. Get 50 grams Cashew nuts (or almonds)
14. You need 1 tsp △ Sugar
15. Use 1 to 2 teaspoons △ Salt
16. Get 1 tsp △ Garam masala
17. You need 30 grams Butter (optional)
18. You need 50 ml Heavy cream

Instructions to make Chicken Makhani - Butter Chicken Curry:

1. Cut the chicken into bite-sized pieces and rinse with water. Drain well, and massage well with an appropriate amount of salt and pepper. Mince the ginger and garlic.
2. Crush the cashew nuts into fine powder. Using a food processor is convenient. If you don't have one, you can put them in a plastic bag and crush well with a hammer.
3. Once crushed, gradually mix in 1 to 2 teaspoons of water (not listed in ingredients) to create a paste.
4. Heat the frying pan and cook the chicken from Step 1. Set aside once cooked.
5. In the same frying pan, add 1 teaspoon of vegetable oil and heat over medium heat.
6. Add the ☆ spices and mix well with oil. Add the ginger and garlic. Be careful not to let the spices burn!
7. Add canned tomatoes, or minced tomatoes. Mix well with the spices. Stir well for about 5 minutes.
8. Add 100 ml of water (not listed) and bring to a boil.
9. Cover and simmer for 20 minutes over low heat. Stir occasionally to prevent the bottom from burning. Remove the lid during the last 5 minutes and continue simmering.
10. Add the cashew nuts paste (from Step 3), sugar, salt, and garam masala (optional) marked with △. Stir for about 3 minutes over low heat.
11. Add the butter and let it melt in the pan while stirring. This step is optional since the curry will still be delicious with the flavor from cashew nuts.
12. Once the butter is melted and well incorporated, add the chicken and mix.
13. Add the heavy cream and mix until well incorporated.
14. It's done after about 2 to 3 minutes of simmering. Remove the clove, cardamon, and bay leaf before serving.
15. Garnish with cashew nuts, heavy cream, coriander leaves, etc. if you'd like.
16. Everything tastes amazing with just the steps described so far. If you'd like to go a step further to make tandoori style chicken, add the following steps to Step 1.
17. Mix together 1 tablespoon of lemon juice, 1 teaspoon of grated ginger, 1 clove of garlic, 1 teaspoon of chili pepper, 1 teaspoon of vegetable oil, and 2 tablespoons of yogurt.
18. Marinate the chicken in the fridge for more than 3 hours. Then, grill in a 180℃ oven for 15 to 20 minutes and add at Step 12.

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