Hauptgericht
Butter Chicken
1 Std.Für 4Nutri-Score C€€
C
1 Std.
1 Std.Butter Chicken
was Sie brauchen
Zutaten
chicken breast (cut into bite-sized pieces)Fleisch700 g
plain yogurtMilchprodukte150 g
lemon juice (freshly squeezed)Obst & Gemüse15 ml
garlic (grated)Obst & Gemüse4 Stücke
ginger (grated)Obst & Gemüse20 g
garam masalaGewürze8 g- turmericGewürze3 g
chili powderGewürze4 g
saltGewürze6 g
butterMilchprodukte80 g
onion (finely chopped)Obst & Gemüse1 Stück
tomato passataVorräte400 g
cashew nuts (soaked in warm water)Nüsse & Samen40 g- heavy creamMilchprodukte150 ml
sugarVorräte5 g
coriander (chopped)Obst & Gemüse10 g
pro Portion
Nährwerte
456kcal
- Kohlenhydrate
- 14 g
- Eiweiß
- 41 g
- Fett
- 26 g
was Sie verwenden
Utensilien
Rührschüssel
Bratpfanne
Standmixer
Stielkasserolle
Schritt für Schritt
Zubereitung
- Schritt 1
Marinate the chicken
- In a bowl, mix the yogurt, lemon juice, garlic, ginger, garam masala, turmeric, chili powder and salt.
- Add the chicken pieces and coat well.
- Cover and let marinate in the fridge.
- Schritt 2
Sear the chicken
- Heat a little butter in a frying pan over high heat.
- Sear the chicken pieces until golden and cooked through.
- Set the chicken aside.
- Schritt 3
Make the sauce base
- In the same pan, melt the remaining butter and soften the onion.
- Add the tomato passata and the soaked cashew nuts.
- Simmer until the tomato darkens and thickens.
- Schritt 4
Blend the sauce
- Transfer the sauce to a blender and blend until completely smooth.
- Return the sauce to the pan through a sieve if needed.
- Schritt 5
Finish the butter chicken
- Stir the cream, sugar and a pinch of garam masala into the sauce.
- Add the chicken and simmer gently.
- Sprinkle with chopped coriander and serve with rice or naan.