Steps to Prepare Perfect Krazy Kurland Butter Chicken

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The ingredients needed to make Krazy Kurland Butter Chicken:

1. Take 1/2 stick salted butter
2. Get ~3 TBSP vegetable oil
3. Make ready 4 large onions
4. Get 1/2 tsp cinnamon
5. Make ready 3 large pinches kosher salt
6. Get 3-4 cloves garlic
7. Get 1 inch minced ginger
8. Get 1 tsp turmeric
9. Make ready 1 TBSP chili powder
10. Prepare 1 TBSP coriander
11. Take 1/2 cup cashews or almonds measured, then ground
12. Get 3.5-4 lbs boneless, skinless chicken thighs
13. Make ready 28 oz can tomatoes, whole peeled (preferred) or crushed
14. Prepare 2 oz (4 TBSP) tomato paste
15. Get 16 oz half and half
16. Prepare 1/2 tsp garam masala (optional)

I've used this recipe also for Chicken Tikka Masala, replacing raw chicken with leftover Tikka pieces from the grill. I've used this recipe also for Chicken Tikka Masala, replacing raw chicken with leftover Tikka pieces from the grill. I've used this recipe also for Chicken Tikka Masala, replacing raw chicken with leftover Tikka pieces from the grill. Great recipe for Krazy Kurland Easy Shrimp Etouffee.

Steps to make Krazy Kurland Butter Chicken:

1. Melt butter with oil on medium heat to avoid burning. Add onions and cinammon and salt. Saute on medium - high heat until browning. Use water to speed softening. Once soft, reduce heat and pool ~1 TBSP additional oil in onions for next ingredients
2. Add garlic, ginger, turmeric, chili, and coriander. Return heat to medium-high. Blossom dry ingredients then mix through. Add ground nuts and mix through.
3. Add chicken. Cook until all pieces are done.
4. Add tomatoes and tomato paste. Whole tomatoes can be quickly crushed into chicken.
5. Simmer semi-covered on medium heat 35-40 minutes. Whole tomatoes will need to be continually crushed and stirred into chicken as gravy forms. Stir, crushing tomatoes every few minutes. Approximately 10, 20, and 35 minutes of simmering shown in photos below. Gravy should be fairly thick, approaching italian ragu consistency.
6. Add half and half. Sprinkle optional garam masala on top. Mix through and simmer an additional 5 minutes or as necessary to thicken gravy to desired consistency.
7. Done!
8. Freezes well. Frozen and leftover portions shown.

I've used this recipe also for Chicken Tikka Masala, replacing raw chicken with leftover Tikka pieces from the grill. Great recipe for Krazy Kurland Easy Shrimp Etouffee. No roux in this etouffee, so it's quite fast to make. I thicken it at the end with a little cornstarch instead. Today's recipe is a family favorite we make every fall, Chocolate Pumpkin Muffins!

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