Butter Chicken
Butter chicken is a dish, originating from the Indian subcontinent, of chicken in a mildly spiced curry sauce. Marinated overnight, the chicken is roasted and cooked in tomato puree, cream and masalas.
Ingrédients de la recette
- 800g Boneless Chicken (cut in 3cm cubes)
- 1 Cup Yoghurt
- Garam Masala (1½ tbsp for marinade + 1 tsp for sauce)
- 2 Tbsp Ginger Garlic Paste
- ½ Tsp Tandoori Spices
- 100ml Cooking Cream
- 4 Whole Peeled Tomatoes
- Salt (to taste)
- 3 Tbsp Oil
- Chopped Coriander (to taste)
- Paprika Powder (or Chilli Powder), about 1 tsp
- Butter (2 tbsp x3, for frying, sauce base, and finishing)
- 1 Onion (diced)
Instructions
- 1
Mix yoghurt, 1.5 tbsp garam masala and 2 tbsp ginger garlic paste in a bowl.
- 2
Add chicken, salt to taste and paprika powder, then mix well.
- 3
Cover and marinate for at least 3 hours, or overnight in the refrigerator.
- 4
Heat 2 tbsp butter and 3 tbsp oil in a wok over medium heat.
- 5
Fry marinated chicken in batches, about 3 minutes on each side, until light golden colour.
- 6
Melt 2 tbsp butter with 3 tbsp oil in a pan over medium heat.
- 7
Add diced onion, 1 tsp garam masala and 1/2 tsp tandoori spices.
- 8
Cook on medium heat for 2 minutes.
- 9
Add whole peeled tomato puree.
- 10
Add salt to taste and cook on medium heat for 4 minutes.
- 11
Reduce heat to low and add the fried chicken to the sauce.
- 12
Mix well and simmer on low heat for 5 minutes.
- 13
Pour in cooking cream and add 2 tbsp butter.
- 14
Mix well, cover and cook for a further 3 minutes on low heat.
- 15
Garnish with chopped coriander and serve.
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