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Butter Chicken
Plat

Butter Chicken

2 hPour 10Nutri-Score C€€
par @nutrientmatters15 imports5 fois cuisinées
Adapter cette recette

ce qu’il vous faut

Ingrédients

10 personnes
  • chicken breast (cut into pieces)Viandes8 morceaux
  • garlic (cloves, grated or pounded)Fruits et légumes9 morceaux
  • ginger (teaspoon, grated or pounded)Fruits et légumes1 morceau
  • Kashmiri red chili powder (teaspoon)Épices1 morceau
  • tandoori spice mix (teaspoon)Épices1 morceau
  • garam masala (teaspoons)Épices2 morceaux
  • ground coriander (teaspoons)Épices2 morceaux
  • turmeric (teaspoon)Épices0,8 morceaux
  • lemon juice (juice of one whole lemon)Fruits et légumes60 ml
  • salt (to taste)Épices5 g
  • black pepper (to taste)Épices2 g
  • plain yogurt (3-4 tbsp)Produits laitiers60 g
  • ghee (2 tbsp)Produits laitiers30 ml
  • red onion (large, diced (about 2 cups))Fruits et légumes1 morceau
  • garlic (teaspoons, minced)Fruits et légumes4 morceaux
  • ginger (teaspoons, minced)Fruits et légumes2 morceaux
  • red chili powder (teaspoon)Épices1 morceau
  • paprika (teaspoons)Épices2 morceaux
  • garam masala (teaspoons)Épices3 morceaux
  • ground coriander (teaspoons)Épices2 morceaux
  • curry powder (teaspoon)Épices1 morceau
  • turmeric (teaspoon)Épices0,8 morceaux
  • tandoori spice mix (teaspoon)Épices1 morceau
  • bay leaves (whole)Épices2 morceaux
  • passata strained tomatoes (2 jars)Épicerie1,4 litres
  • waterAutres120 ml
  • cinnamon stick (whole)Épices1 morceau
  • sugar (2 tsp)Épicerie8 g
  • butter (2 sticks)Produits laitiers226 g
  • heavy cream (2 cups)Produits laitiers480 ml
  • salt (to taste)Épices5 g
  • black pepper (to taste)Épices2 g
  • dried herbs (for garnish)Épices2 g

par portion

Nutrition

485kcal

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

ce que vous utiliserez

Ustensiles

  • Saladier
  • Poêle
  • Blender
  • Fouet
  • Casserole

pas à pas

Préparation

  1. Marinate the chicken

    • Cut the chicken breast into pieces and mix with the grated garlic and ginger.
    • Season with the Kashmiri red chili powder, tandoori spice mix, garam masala, ground coriander, turmeric, lemon juice, salt and pepper.
    • Let it sit for at least 20 minutes, then stir in the yogurt and marinate for at least 1 hour.
    Étape 1

  2. Sear the chicken

    • Sear the marinated chicken in a hot pan until nicely colored and about 90% cooked through.
    • Set the chicken aside.
    Étape 2

  3. Cook the gravy base

    • Melt the ghee and cook down the diced red onion, minced garlic and ginger.
    • Add the red chili powder, paprika, garam masala, ground coriander, curry powder, turmeric and tandoori spice mix.
    • Add the bay leaves, passata, water, cinnamon stick and sugar, then cover and simmer.
    Étape 3

  4. Blend the gravy

    • Transfer the gravy to a blender and blitz until it turns a nice orange color.
    • Pour the gravy back into the pan.
    Étape 4

  5. Finish with butter and cream

    • Add the butter to the gravy and whisk until evenly combined.
    • Pour in the heavy cream and add the seared chicken.
    • Simmer until the chicken is fully cooked through, then season with salt and pepper.
    Étape 5

  6. Garnish and serve

    • Garnish with a drizzle of heavy cream and dried herbs.
    • Serve hot, ideally with rice or naan.
    Étape 6
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