We love food,& curry

We love food,

 We love curry.
Everything we have a tendency to do is completed with dedication and fervour. 
It’s why we have a tendency to head to extraordinary lengths in pursuit of nice flavour. 
And why we have a tendency to see our role as your exalting change of state partner. 
We bring flavour home – to you, your room and your change of state. 
We don’t simply build our food.

This version of butter 
chicken is sort of delicate, emphasising the superbly aromatic spices and also the deliciously intense sauce. The yogurt and butter enrich the curry (but it skips the same old cream) whereas the almonds add a nutty accent and facilitate to thicken the sauce. it is also a good family dish and a true hit with my women. you'll be able to complement this with another curry, like chicken tikka  masla

Chicken dansak,  chicken korma , etc




Method

lime juice, salt and (chili pepper powder) in a very giant bowl. Add the chicken and blend through to totally coat. cowl and put aside.

 Heat a dry cooking pan over medium heat and toast the almonds, bay leaves, cloves, peppercorns, cardamom seeds and cinnamon, agitated or shaking the pan of times,  till the spices area unitaromatic and also the almonds area unit setting out to brown. put off the warmth and add the bottom coriander, cumin, and turmeric and toss in brief. Add the combination to a spice grinder and grind to a powder.

. mix the spice powder with the yogurt and increase the chicken. combine through and put aside to marinade for hour.

Heat the oil in a very giant pot over medium heat. Add the onion, garlic, ginger and also the remaining spice combine and fry till golden brown.

Add the chicken and marinade to the pot and cook for a number of minutes, stirring often. Add the tomato puree, ingredient, stock, fenugreek seed and (chill) cook gently for forty to fifty minutes till the chicken is tender and also the sauce has reduced by change the seasoning and transfer to a dish.

soften the butter in a very little pan and cook till simply turning nut brown. Pour over the chicken, garnish with coriander leaves and serve with rice and naan bread