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10/10 Butter Chicken
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10/10 Butter Chicken

1 godz. 15 minPorcje: 6Nutri-Score C€€
od @cookwithes1 importugotowano 0 razy
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Składniki

6 osób
  • chicken breast (cut into bite-sized pieces)Mięso1 kg
  • garlic (bulb, grated)Warzywa i owoce1 kawałek
  • ginger (4 cm piece, grated)Warzywa i owoce4 kawałki
  • plain yoghurtNabiał30 ml
  • turmeric (ground)Przyprawy2 g
  • coriander powderPrzyprawy6 g
  • cumin powderPrzyprawy6 g
  • paprika powderPrzyprawy6 g
  • chilli powderPrzyprawy2 g
  • garam masala powderPrzyprawy1 g
  • saltPrzyprawy5 g
  • mixed spicePrzyprawy6 g
  • tandoori mixPrzyprawy4 g
  • lemon (juiced)Warzywa i owoce1 kawałek
  • oilSpiżarnia60 ml
  • gheeNabiał90 g
  • onions (finely chopped)Warzywa i owoce2 kawałki
  • waterInne60 ml
  • tomato pureeSpiżarnia15 g
  • sugarSpiżarnia12 g
  • cashew nutsOrzechy i nasiona40 g
  • tinned tomato (three quarters of a tin)Spiżarnia300 g
  • double creamNabiał250 ml
  • ground fenugreekPrzyprawy1 g
  • coarse black pepperPrzyprawy1 g
  • butterNabiał30 g
  • fresh coriander (chopped, to garnish)Warzywa i owoce10 g

na porcję

Wartości odżywcze

514kcal

Węglowodany
13 g
Białko
39 g
Tłuszcz
34 g
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Przybory

  • Tarka
  • Miska
  • Patelnia
  • Blender ręczny

krok po kroku

Przygotowanie

  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.
    Krok 1

  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.
    Krok 2

  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.
    Krok 3

  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.
    Krok 4

  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.
    Krok 5

  6. Add cashews and tomato

    • Add the cashew nuts and the tinned tomato.
    • Cook on medium to low heat until the cashew nuts soften.
    Krok 6

  7. Blend the sauce

    • Blend everything with a hand blender until smooth.
    • Add the double cream and blend again.
    Krok 7

  8. Add the chicken

    • Add the chicken cooked earlier and stir it all through.
    • Cook on low heat for about 6 minutes.
    Krok 8

  9. Finish the curry

    • Add the remaining double cream, the ground fenugreek and the coarse black pepper.
    • Stir in the ghee and the butter.
    Krok 9

  10. Garnish and serve

    • Garnish with fresh coriander.
    • Serve with cheesy garlic naan.
    Krok 10
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