BUTTER CHICKEN RAMEN Mar 6 Written By Eleanor Debel https://www.youtube.com/shorts/bSYkcUEJpAsPrintBUTTER CHICKEN RAMEN Yield 6-8Prep time15 MinCook time25 MinTotal time40 Min Ingredients For the Chicken:3-4 boneless skinless chicken thighs, cut into 1 inch cubes 1 Tbsp garlic ginger paste 1/4 cup yogurt 2 Tbsp olive oil 1 lemon, juiced (about 2 Tbsp)2 Tbsp butter chicken masala seasoning blend (I used Fadwa brand) Kosher salt to taste For the Sauce:1 Tbsp ghee ½ onion, diced 1 Tbsp tomato paste 1 tsp ginger paste 1 tsp garlic paste 1 Tbsp butter chicken masala ¼ cup cashews1 can fire roasted tomatoes (about 8 oz)1 cup heavy cream 4 packets instant ramen InstructionsIn a large bowl add the cut chicken thighs, yogurt, ginger garlic pastes, olive oil, lemon juice and butter chicken masala. Mix to evenly coat all the chicken with the marinade and let sit for at least 30 minutes and up to 6 hours. Preheat your oven to 425 F. Line a sheet tray with parchment paper and place the chicken in an even layer onto the tray. Bake in the preheated oven until golden brown and cooked through, about 10-12 minutes. Remove from the oven and set aside. Add the 1 Tbsp of ghee to a large skillet along with the sliced onions, let cook for 5 minutes until the onions begin to soften. Add the ginger garlic paste to the onion and cook for another 2 minutes until fragrant. Add in the butter chicken masala and tomato paste and continue to cook, stirring constantly, until the tomato paste just begins to toast, about 2-3 minutes. Pour in the fire roasted tomatoes and cashews, bring to a simmer just for a minute then add the heavy cream and bring back to a simmer. Transfer the contents of the pan to a blender. Blend on high until you have a smooth sauce. (Alternatively you can use a hand held stick blender if you have one).Add the cooked chicken to the butter chicken sauce and bring to a light simmer then remove from the heat. Cook the ramen according to the package instructions, drain off nearly all the water and add in half the seasoning packet, portion the seasoned ramen noodles into a bowl and top with as much butter chicken and sauce as you prefer. Serve immediately and enjoy! Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance chickenpastaeasysaucesramadan Eleanor Debel
BUTTER CHICKEN RAMEN Mar 6 Written By Eleanor Debel https://www.youtube.com/shorts/bSYkcUEJpAsPrintBUTTER CHICKEN RAMEN Yield 6-8Prep time15 MinCook time25 MinTotal time40 Min Ingredients For the Chicken:3-4 boneless skinless chicken thighs, cut into 1 inch cubes 1 Tbsp garlic ginger paste 1/4 cup yogurt 2 Tbsp olive oil 1 lemon, juiced (about 2 Tbsp)2 Tbsp butter chicken masala seasoning blend (I used Fadwa brand) Kosher salt to taste For the Sauce:1 Tbsp ghee ½ onion, diced 1 Tbsp tomato paste 1 tsp ginger paste 1 tsp garlic paste 1 Tbsp butter chicken masala ¼ cup cashews1 can fire roasted tomatoes (about 8 oz)1 cup heavy cream 4 packets instant ramen InstructionsIn a large bowl add the cut chicken thighs, yogurt, ginger garlic pastes, olive oil, lemon juice and butter chicken masala. Mix to evenly coat all the chicken with the marinade and let sit for at least 30 minutes and up to 6 hours. Preheat your oven to 425 F. Line a sheet tray with parchment paper and place the chicken in an even layer onto the tray. Bake in the preheated oven until golden brown and cooked through, about 10-12 minutes. Remove from the oven and set aside. Add the 1 Tbsp of ghee to a large skillet along with the sliced onions, let cook for 5 minutes until the onions begin to soften. Add the ginger garlic paste to the onion and cook for another 2 minutes until fragrant. Add in the butter chicken masala and tomato paste and continue to cook, stirring constantly, until the tomato paste just begins to toast, about 2-3 minutes. Pour in the fire roasted tomatoes and cashews, bring to a simmer just for a minute then add the heavy cream and bring back to a simmer. Transfer the contents of the pan to a blender. Blend on high until you have a smooth sauce. (Alternatively you can use a hand held stick blender if you have one).Add the cooked chicken to the butter chicken sauce and bring to a light simmer then remove from the heat. Cook the ramen according to the package instructions, drain off nearly all the water and add in half the seasoning packet, portion the seasoned ramen noodles into a bowl and top with as much butter chicken and sauce as you prefer. Serve immediately and enjoy! Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance chickenpastaeasysaucesramadan Eleanor Debel
