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Butter Chicken
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Butter Chicken

55 minPorcje: 4Nutri-Score C€€
od @notorious_foodie102 importyugotowano 0 razy
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Składniki

4 osoby
  • chicken thighs (boneless, cut into bite-sized pieces)Mięso700 g
  • plain yogurt (for the marinade)Nabiał150 g
  • garam masala (teaspoons, divided)Przyprawy2 kawałki
  • turmeric (teaspoon)Przyprawy1 kawałek
  • chili powder (teaspoon)Przyprawy1 kawałek
  • ginger garlic paste (tablespoons, divided)Warzywa i owoce2 kawałki
  • lemon juice (freshly squeezed)Warzywa i owoce15 ml
  • salt (teaspoon, to taste)Przyprawy1 kawałek
  • butter (divided)Nabiał60 g
  • onion (finely chopped)Warzywa i owoce1 kawałek
  • tomato passata (or crushed tomatoes)Spiżarnia400 g
  • cashews (unsalted)Orzechy i nasiona40 g
  • ground cumin (teaspoon)Przyprawy1 kawałek
  • ground coriander (teaspoon)Przyprawy1 kawałek
  • heavy cream (at room temperature)Nabiał150 ml
  • sugar (teaspoon)Spiżarnia1 kawałek
  • dried fenugreek leaves (teaspoon, crushed)Przyprawy1 kawałek
  • basmati rice (rinsed)Produkty zbożowe300 g
  • fresh coriander (chopped, to garnish)Warzywa i owoce10 g

na porcję

Wartości odżywcze

753kcal

Węglowodany
71 g
Białko
44 g
Tłuszcz
33 g
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Przybory

  • Miska
  • Patelnia
  • Rondel
  • Blender kielichowy

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 5

  6. Cook the rice

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

  7. Serve

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