Plat
Butter Chicken
1 hPour 4Nutri-Score C€€
C
1 h
1 hButter Chicken
ce qu’il vous faut
Ingrédients
chicken breast (cut into bite-sized pieces)Viandes700 g
plain yogurtProduits laitiers150 g
lemon juice (freshly squeezed)Fruits et légumes15 ml
garlic (grated)Fruits et légumes4 morceaux
ginger (grated)Fruits et légumes20 g
garam masalaÉpices8 g- turmericÉpices3 g
chili powderÉpices4 g
saltÉpices6 g
butterProduits laitiers80 g
onion (finely chopped)Fruits et légumes1 morceau
tomato passataÉpicerie400 g
cashew nuts (soaked in warm water)Fruits à coque et graines40 g- heavy creamProduits laitiers150 ml
sugarÉpicerie5 g
coriander (chopped)Fruits et légumes10 g
par portion
Nutrition
456kcal
- Glucides
- 14 g
- Protéines
- 41 g
- Lipides
- 26 g
ce que vous utiliserez
Ustensiles
Saladier
Poêle
Blender
Casserole
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.