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10/10 Butter Chicken
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10/10 Butter Chicken

1 h 15 minPara 6Nutri-Score C€€
de @cookwithes1 importación0 veces cocinadas
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lo que necesita

Ingredientes

6 personas
  • chicken breast (cut into bite-sized pieces)Carne1 kg
  • garlic (bulb, grated)Frutas y verduras1 pieza
  • ginger (4 cm piece, grated)Frutas y verduras4 piezas
  • plain yoghurtLácteos30 ml
  • turmeric (ground)Especias2 g
  • coriander powderEspecias6 g
  • cumin powderEspecias6 g
  • paprika powderEspecias6 g
  • chilli powderEspecias2 g
  • garam masala powderEspecias1 g
  • saltEspecias5 g
  • mixed spiceEspecias6 g
  • tandoori mixEspecias4 g
  • lemon (juiced)Frutas y verduras1 pieza
  • oilDespensa60 ml
  • gheeLácteos90 g
  • onions (finely chopped)Frutas y verduras2 piezas
  • waterOtro60 ml
  • tomato pureeDespensa15 g
  • sugarDespensa12 g
  • cashew nutsFrutos secos y semillas40 g
  • tinned tomato (three quarters of a tin)Despensa300 g
  • double creamLácteos250 ml
  • ground fenugreekEspecias1 g
  • coarse black pepperEspecias1 g
  • butterLácteos30 g
  • fresh coriander (chopped, to garnish)Frutas y verduras10 g

por ración

Nutrición

514kcal

Carbohidratos
13 g
Proteínas
39 g
Grasas
34 g
Adaptar utensilios

lo que usará

Utensilios

  • Rallador
  • Bol
  • Sartén
  • Batidora de mano

paso a paso

Preparación

  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.
    Paso 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.
    Paso 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.
    Paso 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.
    Paso 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.
    Paso 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.
    Paso 6

  7. Blend the sauce

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

  8. Add the chicken

    • Add the chicken cooked earlier and stir it all through.
    • Cook on low heat for about 6 minutes.
    Paso 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.
    Paso 9

  10. Garnish and serve

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