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Butter Chicken
Hoofdgerecht

Butter Chicken

55 minVoor 4Nutri-Score C€€
van @notorious_foodie102 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

4 personen
  • chicken thighs (boneless, cut into bite-sized pieces)Vlees700 g
  • plain yogurt (for the marinade)Zuivel150 g
  • garam masala (teaspoons, divided)Kruiden en specerijen2 stukken
  • turmeric (teaspoon)Kruiden en specerijen1 stuk
  • chili powder (teaspoon)Kruiden en specerijen1 stuk
  • ginger garlic paste (tablespoons, divided)Groente en fruit2 stukken
  • lemon juice (freshly squeezed)Groente en fruit15 ml
  • salt (teaspoon, to taste)Kruiden en specerijen1 stuk
  • butter (divided)Zuivel60 g
  • onion (finely chopped)Groente en fruit1 stuk
  • tomato passata (or crushed tomatoes)Voorraadkast400 g
  • cashews (unsalted)Noten en zaden40 g
  • ground cumin (teaspoon)Kruiden en specerijen1 stuk
  • ground coriander (teaspoon)Kruiden en specerijen1 stuk
  • heavy cream (at room temperature)Zuivel150 ml
  • sugar (teaspoon)Voorraadkast1 stuk
  • dried fenugreek leaves (teaspoon, crushed)Kruiden en specerijen1 stuk
  • basmati rice (rinsed)Granen300 g
  • fresh coriander (chopped, to garnish)Groente en fruit10 g

per portie

Voedingswaarden

753kcal

Koolhydraten
71 g
Eiwitten
44 g
Vetten
33 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Mengkom
  • Koekenpan
  • Steelpan
  • Blender

stap voor stap

Bereiding

  1. Marinate the chicken

    • In a bowl, mix the yogurt, half of the garam masala, the turmeric, chili powder, half of the ginger garlic paste, the lemon juice and salt.
    • Add the chicken pieces and coat well. Let marinate for at least 20 minutes.
    Stap 1

  2. Sear the chicken

    • Heat half of the butter in a frying pan over high heat.
    • Sear the chicken pieces until golden and cooked through, then set aside.
    Stap 2

  3. Build the sauce base

    • In the same pan, melt the remaining butter and fry the onion until soft and golden.
    • Add the remaining ginger garlic paste, the cumin and the coriander and cook until fragrant.
    • Add the tomato passata and the cashews, then simmer until the tomatoes darken and thicken.
    Stap 3

  4. Blend the sauce

    • Transfer the sauce to a blender and blend until completely smooth.
    • Return the sauce to the pan through a sieve for a silky texture.
    Stap 4

  5. Finish the curry

    • Stir in the cream, the sugar, the remaining garam masala and the crushed fenugreek leaves.
    • Return the chicken to the pan and simmer gently until heated through and the sauce coats the chicken.
    Stap 5

  6. Cook the rice

    • Rinse the basmati rice and cook it in salted boiling water until tender.
    • Drain and keep warm.
    Stap 6

  7. Serve

    • Spoon the butter chicken over the rice and garnish with fresh coriander.
    Stap 7
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