Finn wrote:humanrefutation wrote:Made this amazing
Butter Chicken Ramen last night. It was very easy to make - it took me about 30 minutes, which is saying something for butter chicken which is usually a time consuming dish. I picked up the seasoning from
Fadwa Masala for the butter chicken, and used Shin Ramen (red bag) for the Ramen itself. It was so **** good. Definitely going to be making that again.
This looks quite tasty!
Did you just wing it for the amount of ingredients or are they shown somewhere? I didn't see them when watching the video.
I kind of eyed it based on the video and taste. In the end, I used the following:
For the marinade:
1.5 lbs of chicken thighs
1tb of minced ginger
1tb of minced garlic
1tb of yogurt
A drizzle of olive oil (about 2tb)
1tb of lemon juice
2tb of the seasoning
1tsp of salt
Once mixed together, I immediately put on a baking sheet and cooked it at 425F for about 15-20 min (checking with a meat thermometer).
For the pan:
1tb of butter
1 small onion
A healthy squeeze of tomato paste
1tb of minced ginger
1tb of minced garlic
2tb of the seasoning
1 handful of unsalted cashews
One 14.5 oz can of fire roasted diced tomatoes
About a 1/4 cup of heavy cream
I also added about 2oz of chili powder for a kick, but it's optional.
Blended with an immersion blender
Salt to taste.
Add the chicken
Top whatever ramen you're making. I made the package of ramen according to instructions, and then pulled the cooked noodles into a bowl, added the butter chicken, and then used the broth from the ramen to thin the sauce to taste and to bind it to the noodles.
All together, it gave us four solid servings (with two bags of ramen).
