Butter Chicken
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g chicken breast fillet (s)
- 100 g yourt, preferably with 10% fat
- 2 tablespoon, crushed garlic, pressed
- 2 tablespoon, leveled ginger, fresh, grated
- 2 tablespoon garam masala
- 3 teaspoons salt
- 2 tablespoon turmeric
- 1 teaspoon cumin
- 60 g butter
- 1 onion (s)
- 2 tablespoon, heaped tomato paste
- 6 cardamom pods
- 0.25 teaspoon ¼ clove powder
- 2 teaspoons chilli flakes
- 1 teaspoon coriander
- 400 ml cream
Print Recipe
Pin Recipe Instructions
- Mix 2 tablespoons of pressed garlic and 2 tablespoons of grated ginger to a paste and set aside.
- Roughly dice 600 g chicken and place in a bowl. Add 100 g yogurt to the meat. Also add the following ingredients to the meat: half of the garlic-ginger paste, 1 teaspoon chilli flakes, 1 teaspoon garam masala, 2 teaspoons salt, 1 teaspoon turmeric, 1 teaspoon cumin. Mix everything well and let the meat marinate for about 30-45 minutes.
- Preheat the oven to 220 degrees circulating air. Put the meat on skewers and bake in the oven for 15-20 minutes, turning once in between.
- Cut the onion into small cubes. Melt 60 g butter in a pan (not too hot) and fry the onion until translucent. Add 2 tablespoons of tomato paste, stir in well and fry briefly. Add the following ingredients: The second half of the garlic-ginger paste, cardamom, 1/4 teaspoon ground cloves, 1 teaspoon chilli flakes, 1 teaspoon coriander, 1 tablespoon garam masala, 1 tablespoon turmeric. Mix everything well and then add 400 g of cream.
- Remove the meat from the skewers and add to the sauce. Cook while stirring for about 5 minutes. Season to taste: add salt if necessary.
- Tip: If you want it to be fruity, add more tomato paste. Increase the amount of chilli for more spiciness.
- Suitable side dishes are naan bread and / or rice.
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