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Butter Chicken (Without the Butter)
Hoofdgerecht

Butter Chicken (Without the Butter)

35 minVoor 4Nutri-Score C€€
van @zaikekerishte1 import0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

4 personen
  • skinless chicken breast (cut into bite-sized cubes)Vlees900 g
  • tomato sauce (canned)Voorraadkast240 ml
  • ginger paste (crushed)Groente en fruit15 g
  • garlic paste (crushed)Groente en fruit15 g
  • fried onions (store-bought or homemade)Voorraadkast40 g
  • waterOverig120 ml
  • cooking oil (plus extra as needed)Voorraadkast120 ml
  • saltKruiden en specerijen10 g
  • red chili powderKruiden en specerijen7 g
  • turmeric powderKruiden en specerijen2 g
  • garam masala powderKruiden en specerijen2 g
  • coriander powderKruiden en specerijen4 g
  • fenugreek powder (kasuri methi) (crushed between the palms)Kruiden en specerijen6 g
  • heavy cream (plus extra for garnish)Zuivel120 ml
  • milkZuivel240 ml
  • nutmeg (freshly grated)Kruiden en specerijen1 g
  • butter (for garnish)Zuivel15 g

per portie

Voedingswaarden

618kcal

Koolhydraten
11 g
Eiwitten
51 g
Vetten
41 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Koekenpan
  • Kookplaat
  • Rasp

stap voor stap

Bereiding

  1. Fry the aromatics

    • Heat the oil in a pan over high heat.
    • Add the fried onions, ginger paste and garlic paste and fry in the hot oil.
    • Add the tomato sauce and fry until the garlic and ginger are cooked.
    Stap 1

  2. Simmer and reduce the masala

    • Pour in the water and let it simmer.
    • Increase the heat and fry the masala, stirring constantly so it does not stick or burn.
    • Cook until the tomato sauce dries up into a paste and the oil separates from the masala.
    Stap 2

  3. Add the chicken and spices

    • Add the cubed chicken breast to the masala.
    • Stir in the salt, red chili powder, turmeric powder, coriander powder, garam masala and fenugreek powder.
    • Add a little extra oil, cover and cook on low heat.
    Stap 3

  4. Dry up the sauce

    • Increase the heat and cook until the sauce reduces and the oil separates again.
    • Pour in the milk, mix well and simmer.
    Stap 4

  5. Finish with cream

    • Lower the heat and stir in the heavy cream.
    • Mix and take the pan off the heat.
    Stap 5

  6. Plate and garnish

    • Drizzle heavy cream over the butter chicken.
    • Add a knob of butter, a pinch of fenugreek powder and freshly grated nutmeg.
    • Serve hot with rice or naan.
    Stap 6
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