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10/10 Butter Chicken
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10/10 Butter Chicken

1 Std. 15 Min.Für 6Nutri-Score C€€
von @cookwithes1 Import0 Mal gekocht
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was Sie brauchen

Zutaten

6 Personen
  • chicken breast (cut into bite-sized pieces)Fleisch1 kg
  • garlic (bulb, grated)Obst & Gemüse1 Stück
  • ginger (4 cm piece, grated)Obst & Gemüse4 Stücke
  • plain yoghurtMilchprodukte30 ml
  • turmeric (ground)Gewürze2 g
  • coriander powderGewürze6 g
  • cumin powderGewürze6 g
  • paprika powderGewürze6 g
  • chilli powderGewürze2 g
  • garam masala powderGewürze1 g
  • saltGewürze5 g
  • mixed spiceGewürze6 g
  • tandoori mixGewürze4 g
  • lemon (juiced)Obst & Gemüse1 Stück
  • oilVorräte60 ml
  • gheeMilchprodukte90 g
  • onions (finely chopped)Obst & Gemüse2 Stücke
  • waterAndere60 ml
  • tomato pureeVorräte15 g
  • sugarVorräte12 g
  • cashew nutsNüsse & Samen40 g
  • tinned tomato (three quarters of a tin)Vorräte300 g
  • double creamMilchprodukte250 ml
  • ground fenugreekGewürze1 g
  • coarse black pepperGewürze1 g
  • butterMilchprodukte30 g
  • fresh coriander (chopped, to garnish)Obst & Gemüse10 g

pro Portion

Nährwerte

514kcal

Kohlenhydrate
13 g
Eiweiß
39 g
Fett
34 g
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was Sie verwenden

Utensilien

  • Reibe
  • Rührschüssel
  • Bratpfanne
  • Stabmixer

Schritt für Schritt

Zubereitung

  1. Prepare the ginger and garlic paste

    • Grate the garlic and the ginger.
    • Set aside half of the mixture for the marinade and keep the rest for the curry base.
    Schritt 1

  2. Marinate the chicken

    • In a bowl, combine the yoghurt, turmeric, coriander powder, cumin powder, paprika powder, chilli powder, garam masala, salt, mixed spice and tandoori mix.
    • Squeeze in the lemon juice and add half of the ginger and garlic paste.
    • Add the chicken and mix well, then cover with cling film.
    • Marinate for about 30 minutes.
    Schritt 2

  3. Sear the chicken

    • Heat the oil and ghee in a pan over medium to high heat.
    • Cook the marinated chicken until three quarters done, without cooking it all the way through.
    • Set the chicken aside.
    Schritt 3

  4. Start the curry base

    • Add the ghee to the pan, then the onions and the remaining ginger and garlic paste.
    • Cook until the onions start to caramelize.
    Schritt 4

  5. Cook the spices

    • Add the garam masala and tomato puree.
    • Add the mixed spice, paprika, chilli powder, cumin powder, coriander powder, salt and sugar.
    • Cook the spices through for 7 to 8 minutes.
    Schritt 5

  6. Add cashews and tomato

    • Add the cashew nuts and the tinned tomato.
    • Cook on medium to low heat until the cashew nuts soften.
    Schritt 6

  7. Blend the sauce

    • Blend everything with a hand blender until smooth.
    • Add the double cream and blend again.
    Schritt 7

  8. Add the chicken

    • Add the chicken cooked earlier and stir it all through.
    • Cook on low heat for about 6 minutes.
    Schritt 8

  9. Finish the curry

    • Add the remaining double cream, the ground fenugreek and the coarse black pepper.
    • Stir in the ghee and the butter.
    Schritt 9

  10. Garnish and serve

    • Garnish with fresh coriander.
    • Serve with cheesy garlic naan.
    Schritt 10
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