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10/10 Butter Chicken
Plat

10/10 Butter Chicken

1 h 15Pour 6Nutri-Score C€€
par @cookwithes1 import0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

6 personnes
  • chicken breast (cut into bite-sized pieces)Viandes1 kg
  • garlic (bulb, grated)Fruits et légumes1 morceau
  • ginger (4 cm piece, grated)Fruits et légumes4 morceaux
  • plain yoghurtProduits laitiers30 ml
  • turmeric (ground)Épices2 g
  • coriander powderÉpices6 g
  • cumin powderÉpices6 g
  • paprika powderÉpices6 g
  • chilli powderÉpices2 g
  • garam masala powderÉpices1 g
  • saltÉpices5 g
  • mixed spiceÉpices6 g
  • tandoori mixÉpices4 g
  • lemon (juiced)Fruits et légumes1 morceau
  • oilÉpicerie60 ml
  • gheeProduits laitiers90 g
  • onions (finely chopped)Fruits et légumes2 morceaux
  • waterAutres60 ml
  • tomato pureeÉpicerie15 g
  • sugarÉpicerie12 g
  • cashew nutsFruits à coque et graines40 g
  • tinned tomato (three quarters of a tin)Épicerie300 g
  • double creamProduits laitiers250 ml
  • ground fenugreekÉpices1 g
  • coarse black pepperÉpices1 g
  • butterProduits laitiers30 g
  • fresh coriander (chopped, to garnish)Fruits et légumes10 g

par portion

Nutrition

514kcal

Glucides
13 g
Protéines
39 g
Lipides
34 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Râpe
  • Saladier
  • Poêle
  • Mixeur plongeant

pas à pas

Préparation

  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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 6

  7. Blend the sauce

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

  8. Add the chicken

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

  10. Garnish and serve

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