Hoofdgerecht
10/10 Butter Chicken
1 u 15 minVoor 6Nutri-Score C€€
C
1 u 15 min
1 u 15 min10/10 Butter Chicken
wat je nodig hebt
Ingrediënten
chicken breast (cut into bite-sized pieces)Vlees1 kg
garlic (bulb, grated)Groente en fruit1 stuk
ginger (4 cm piece, grated)Groente en fruit4 stukken
plain yoghurtZuivel30 ml
turmeric (ground)Kruiden en specerijen2 g- coriander powderKruiden en specerijen6 g
- cumin powderKruiden en specerijen6 g
- paprika powderKruiden en specerijen6 g
- chilli powderKruiden en specerijen2 g
- garam masala powderKruiden en specerijen1 g
saltKruiden en specerijen5 g- mixed spiceKruiden en specerijen6 g
- tandoori mixKruiden en specerijen4 g
lemon (juiced)Groente en fruit1 stuk
oilVoorraadkast60 ml- gheeZuivel90 g
onions (finely chopped)Groente en fruit2 stukken
waterOverig60 ml- tomato pureeVoorraadkast15 g
sugarVoorraadkast12 g
cashew nutsNoten en zaden40 g- tinned tomato (three quarters of a tin)Voorraadkast300 g
- double creamZuivel250 ml
- ground fenugreekKruiden en specerijen1 g
coarse black pepperKruiden en specerijen1 g
butterZuivel30 g
fresh coriander (chopped, to garnish)Groente en fruit10 g
per portie
Voedingswaarden
514kcal
- Koolhydraten
- 13 g
- Eiwitten
- 39 g
- Vetten
- 34 g
wat je gebruikt
Keukengerei
Rasp
Mengkom
Koekenpan
Staafmixer
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 6
Add cashews and tomato
- Add the cashew nuts and the tinned tomato.
- Cook on medium to low heat until the cashew nuts soften.
- Stap 7
Blend the sauce
- Blend everything with a hand blender until smooth.
- Add the double cream and blend again.
- Stap 8
Add the chicken
- Add the chicken cooked earlier and stir it all through.
- Cook on low heat for about 6 minutes.
- Stap 9
Finish the curry
- Add the remaining double cream, the ground fenugreek and the coarse black pepper.
- Stir in the ghee and the butter.
- Stap 10
Garnish and serve
- Garnish with fresh coriander.
- Serve with cheesy garlic naan.