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Butter Chicken
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Butter Chicken

55 minPara 4Nutri-Score C€€
de @notorious_foodie102 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

4 personas
  • chicken thighs (boneless, cut into bite-sized pieces)Carne700 g
  • plain yogurt (for the marinade)Lácteos150 g
  • garam masala (teaspoons, divided)Especias2 piezas
  • turmeric (teaspoon)Especias1 pieza
  • chili powder (teaspoon)Especias1 pieza
  • ginger garlic paste (tablespoons, divided)Frutas y verduras2 piezas
  • lemon juice (freshly squeezed)Frutas y verduras15 ml
  • salt (teaspoon, to taste)Especias1 pieza
  • butter (divided)Lácteos60 g
  • onion (finely chopped)Frutas y verduras1 pieza
  • tomato passata (or crushed tomatoes)Despensa400 g
  • cashews (unsalted)Frutos secos y semillas40 g
  • ground cumin (teaspoon)Especias1 pieza
  • ground coriander (teaspoon)Especias1 pieza
  • heavy cream (at room temperature)Lácteos150 ml
  • sugar (teaspoon)Despensa1 pieza
  • dried fenugreek leaves (teaspoon, crushed)Especias1 pieza
  • basmati rice (rinsed)Cereales300 g
  • fresh coriander (chopped, to garnish)Frutas y verduras10 g

por ración

Nutrición

753kcal

Carbohidratos
71 g
Proteínas
44 g
Grasas
33 g
Adaptar utensilios

lo que usará

Utensilios

  • Bol
  • Sartén
  • Cazo
  • Batidora de vaso

paso a paso

Preparación

  1. Marinate the chicken

    • In a bowl, mix the yogurt, half of the garam masala, the turmeric, chili powder, half of the ginger garlic paste, the lemon juice and salt.
    • Add the chicken pieces and coat well. Let marinate for at least 20 minutes.
    Paso 1

  2. Sear the chicken

    • Heat half of the butter in a frying pan over high heat.
    • Sear the chicken pieces until golden and cooked through, then set aside.
    Paso 2

  3. Build the sauce base

    • In the same pan, melt the remaining butter and fry the onion until soft and golden.
    • Add the remaining ginger garlic paste, the cumin and the coriander and cook until fragrant.
    • Add the tomato passata and the cashews, then simmer until the tomatoes darken and thicken.
    Paso 3

  4. Blend the sauce

    • Transfer the sauce to a blender and blend until completely smooth.
    • Return the sauce to the pan through a sieve for a silky texture.
    Paso 4

  5. Finish the curry

    • Stir in the cream, the sugar, the remaining garam masala and the crushed fenugreek leaves.
    • Return the chicken to the pan and simmer gently until heated through and the sauce coats the chicken.
    Paso 5

  6. Cook the rice

    • Rinse the basmati rice and cook it in salted boiling water until tender.
    • Drain and keep warm.
    Paso 6

  7. Serve

    • Spoon the butter chicken over the rice and garnish with fresh coriander.
    Paso 7
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