Plat
Butter Chicken
55 minPour 4Nutri-Score C€€
C
55 min
55 minButter Chicken
ce qu’il vous faut
Ingrédients
chicken thighs (cut into bite-sized chunks)Viandes680 g
salt (for the marinade)Épices1 morceau
garlic powderÉpices1 morceau
paprikaÉpices1 morceau
curry powder (for the marinade)Épices1 morceau
Greek yogurtProduits laitiers15 ml
vegetable oil (or olive oil)Épicerie45 ml
butter (divided)Produits laitiers56 g
onion (medium, diced)Fruits et légumes1 morceau
garlic (minced)Fruits et légumes3 morceaux
tomato sauce (canned)Épicerie425 g
sugarÉpicerie12 g- salt (for the sauce)Épices1 morceau
black pepperÉpices1 morceau
cayenne pepper (optional, for heat)Épices1 morceau- garam masalaÉpices1 morceau
- curry powder (for the sauce)Épices1 morceau
- heavy creamProduits laitiers480 ml
parsley (chopped)Fruits et légumes15 g
basmati rice (steamed, for serving)Céréales300 g
par portion
Nutrition
804kcal
- Glucides
- 33 g
- Protéines
- 36 g
- Lipides
- 59 g
ce que vous utiliserez
Ustensiles
Saladier
Poêle
Casserole
pas à pas
Préparation
- Étape 1
Marinate the chicken
- In a bowl, combine the chicken chunks with the salt, garlic powder, paprika, curry powder and Greek yogurt.
- Mix well so every piece is coated, then set aside.
- Étape 2
Sear the chicken
- Heat the oil and a knob of the butter in a large pan over medium-high heat.
- Add the chicken and cook until golden and cooked through, then transfer to a plate.
- Étape 3
Build the sauce
- In the same pan, soften the diced onion until translucent.
- Add the minced garlic and cook until fragrant.
- Stir in the tomato sauce, sugar, salt, black pepper, cayenne, garam masala and curry powder.
- Étape 4
Add cream and finish
- Pour in the heavy cream and stir to combine.
- Return the chicken to the pan and simmer gently so the flavors meld.
- Stir in the remaining butter until melted and glossy.
- Étape 5
Serve
- Scatter the chopped parsley over the butter chicken.
- Serve with steamed basmati rice and garlic naan.
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