Hello, What’s For Dinner? readers! I am Sana from SuperSana, and I am here to share a recipe for Almond Milk Butter Chicken that my mom and I came up with!
I hope you guys enjoy this post as Mara is recovering in the hospital, feel better Mara!
What you will need:
- Chicken breast ( I used 1 lb.)
- Cumin seeds 1/2 tsp.
- Almond Milk ( Original) 3 oz.
- Ginger 1 tsp. for chicken and 1 tsp. for curry
- Garlic paste 1 tsp for chicken and 1 tsp. for curry
- Salt 1 tsp.
- Chili powder 1 tsp for chicken and 1 tsp. for curry
- Turmeric 1 tsp
- Olive Oil enough to lightly fry the chicken
- Onion 1
- Tomatoes 4 medium sized
- Sugar 1/2 tsp.
- Cashew Nuts 1/4 of a cup
Depending on how much you want to make, cut up raw chicken into slices.
Apply ginger, garlic paste, salt, chili powder, turmeric and lightly fry in oil (I used olive oil) and set aside. Usually I marinate the chicken over night, but if you are in a rush 2 hours is perfectly fine.
To the leftover oil add onion (brown them first), cashew nuts, chopped up tomatoes, cumin, ginger, garlic paste, sugar and chili powder. Cook covered with little water until the tomatoes are tender. (20 minutes)
Allow the curry to cool to room temperature before adding it to the blender, and blend into a paste.
Finally, in a medium pot combine the curry and chicken.
Mix and allow the butter chicken to cook. Melted butter is optional. (30 minutes). In the last 5 minutes of cooking add the almond milk.