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Creamy Butter Chicken
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Creamy Butter Chicken

1 godz.Porcje: 2Nutri-Score C€€
od @delicatekitchen70 importówugotowano 0 razy
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Składniki

2 osoby
  • chicken breast (cut into bite-sized pieces)Mięso250 g
  • plain yogurtNabiał95 g
  • garam masala (divided between marinade and sauce)Przyprawy3 g
  • ground cumin (divided between marinade and sauce)Przyprawy3 g
  • turmeric (divided between marinade and sauce)Przyprawy3 g
  • paprika (divided between marinade and sauce)Przyprawy3 g
  • curry powder (divided between marinade and sauce)Przyprawy3 g
  • salt (plus extra to taste)Przyprawy2 g
  • garlic (minced)Warzywa i owoce3 kawałki
  • butter (divided for cooking and finishing)Nabiał45 g
  • onion (small, finely chopped)Warzywa i owoce2 kawałki
  • tomato passataSpiżarnia165 g
  • heavy creamNabiał100 ml

na porcję

Wartości odżywcze

550kcal

Węglowodany
23 g
Białko
34 g
Tłuszcz
36 g
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Przybory

  • Patelnia
  • Miska

krok po kroku

Przygotowanie

  1. Marinate the chicken

    • In a bowl, mix the yogurt, garlic and all the spices.
    • Add the chicken pieces and stir until evenly coated.
    • Cover and refrigerate.
    Krok 1

  2. Cook the chicken

    • Heat a pan over medium heat and melt a knob of butter.
    • Add the marinated chicken and cook until lightly browned; it doesn't need to be fully cooked yet.
    • Remove and set aside.
    Krok 2

  3. Prepare the sauce

    • In the same pan, add butter and sauté the chopped onions until soft and golden.
    • Add the garlic and cook for another minute.
    • Stir in all the spices, then add the tomato passata and simmer, stirring occasionally.
    Krok 3

  4. Finish the dish

    • Add the chicken back into the pan and pour in the heavy cream.
    • Stir well, season with salt and simmer on low heat until the chicken is cooked through and the sauce is creamy.
    • Add a final tablespoon of butter on top for extra richness.
    Krok 4

  5. Serve

    • Serve hot with warm naan or basmati rice.
    • Optionally garnish with a swirl of cream or fresh herbs.
    Krok 5
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