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Butter Chicken
Hoofdgerecht

Butter Chicken

55 minVoor 4Nutri-Score C€€
van @cooking_with.kian37 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

4 personen
  • chicken breast (cut into bite-size pieces)Vlees900 g
  • Greek yogurtZuivel80 g
  • Kashmiri chile powder (teaspoons, for the marinade)Kruiden en specerijen2 stukken
  • garam masala (teaspoons, for the marinade)Kruiden en specerijen2 stukken
  • turmeric (teaspoons)Kruiden en specerijen1,5 stukken
  • garlic (teaspoons, grated)Groente en fruit2 stukken
  • ginger (teaspoons, grated)Groente en fruit2 stukken
  • fenugreek leaves (teaspoon, for the marinade)Kruiden en specerijen1 stuk
  • olive oilVoorraadkast15 ml
  • lemon (juiced)Groente en fruit1 stuk
  • salt (teaspoon, for the marinade)Kruiden en specerijen1 stuk
  • gheeZuivel45 ml
  • cardamom podsKruiden en specerijen4 stukken
  • clovesKruiden en specerijen4 stukken
  • cinnamon stickKruiden en specerijen1 stuk
  • garlic (cloves, sliced)Groente en fruit4 stukken
  • ginger (inch knob, sliced)Groente en fruit1 stuk
  • green chile (minced)Groente en fruit1 stuk
  • crushed tomatoesVoorraadkast680 g
  • raw cashewsNoten en zaden45 g
  • Kashmiri chile powder (teaspoon, for the sauce)Kruiden en specerijen1 stuk
  • garam masala (teaspoons, for the sauce)Kruiden en specerijen2 stukken
  • creamZuivel240 ml
  • fenugreek leaves (teaspoon, for the sauce)Kruiden en specerijen1 stuk
  • salt (to taste)Kruiden en specerijen1 stuk
  • cilantro (for garnish)Groente en fruit10 g
  • garlic naan (for serving)Bakkerij4 stukken

per portie

Voedingswaarden

699kcal

Koolhydraten
23 g
Eiwitten
54 g
Vetten
44 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Mengkom
  • Bakplaat
  • Afkoelrooster
  • Oven
  • Hapjespan
  • Blender

stap voor stap

Bereiding

  1. Marinate the chicken

    • In a bowl, combine the yogurt, Kashmiri chile powder, garam masala, turmeric, garlic, ginger, fenugreek leaves, olive oil, lemon juice and salt.
    • Mix well, then add the chicken and coat thoroughly.
    Stap 1

  2. Broil the chicken

    • Arrange the chicken on a wire rack set over a lined baking tray in a single layer.
    • Broil until lightly charred.
    Stap 2

  3. Toast the whole spices

    • In a large pan over medium-high heat, melt the ghee and toast the cardamom pods, cloves and cinnamon stick.
    • Remove the whole spices from the pan.
    Stap 3

  4. Cook the aromatics

    • Add the green chile, sliced garlic and sliced ginger to the pan.
    • Cook until fragrant.
    Stap 4

  5. Simmer and blend the sauce

    • Add the crushed tomatoes and cashews and simmer.
    • Blend the sauce until smooth.
    Stap 5

  6. Finish the sauce

    • Return the blended sauce to the pan.
    • Stir in the cream, Kashmiri chile powder, garam masala, fenugreek leaves and salt to taste.
    Stap 6

  7. Add the chicken and serve

    • Add the chicken to the sauce and reheat.
    • Serve with garlic naan and garnish with cilantro.
    Stap 7
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