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Butter Chicken
Plat

Butter Chicken

55 minPour 4Nutri-Score C€€
par @notorious_foodie102 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • chicken thighs (boneless, cut into bite-sized pieces)Viandes700 g
  • plain yogurt (for the marinade)Produits laitiers150 g
  • garam masala (teaspoons, divided)Épices2 morceaux
  • turmeric (teaspoon)Épices1 morceau
  • chili powder (teaspoon)Épices1 morceau
  • ginger garlic paste (tablespoons, divided)Fruits et légumes2 morceaux
  • lemon juice (freshly squeezed)Fruits et légumes15 ml
  • salt (teaspoon, to taste)Épices1 morceau
  • butter (divided)Produits laitiers60 g
  • onion (finely chopped)Fruits et légumes1 morceau
  • tomato passata (or crushed tomatoes)Épicerie400 g
  • cashews (unsalted)Fruits à coque et graines40 g
  • ground cumin (teaspoon)Épices1 morceau
  • ground coriander (teaspoon)Épices1 morceau
  • heavy cream (at room temperature)Produits laitiers150 ml
  • sugar (teaspoon)Épicerie1 morceau
  • dried fenugreek leaves (teaspoon, crushed)Épices1 morceau
  • basmati rice (rinsed)Céréales300 g
  • fresh coriander (chopped, to garnish)Fruits et légumes10 g

par portion

Nutrition

753kcal

Glucides
71 g
Protéines
44 g
Lipides
33 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Saladier
  • Poêle
  • Casserole
  • Blender

pas à pas

Préparation

  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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 5

  6. Cook the rice

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

  7. Serve

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