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Butter Chicken
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Butter Chicken

55 minServes 4Nutri-Score C€€
from @cooking_with.kian37 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken breast (cut into bite-size pieces)Meat900 g
  • Greek yogurtDairy80 g
  • Kashmiri chile powder (teaspoons, for the marinade)Spices2 pieces
  • garam masala (teaspoons, for the marinade)Spices2 pieces
  • turmeric (teaspoons)Spices1.5 pieces
  • garlic (teaspoons, grated)Produce2 pieces
  • ginger (teaspoons, grated)Produce2 pieces
  • fenugreek leaves (teaspoon, for the marinade)Spices1 piece
  • olive oilPantry15 ml
  • lemon (juiced)Produce1 piece
  • salt (teaspoon, for the marinade)Spices1 piece
  • gheeDairy45 ml
  • cardamom podsSpices4 pieces
  • clovesSpices4 pieces
  • cinnamon stickSpices1 piece
  • garlic (cloves, sliced)Produce4 pieces
  • ginger (inch knob, sliced)Produce1 piece
  • green chile (minced)Produce1 piece
  • crushed tomatoesPantry680 g
  • raw cashewsNuts & seeds45 g
  • Kashmiri chile powder (teaspoon, for the sauce)Spices1 piece
  • garam masala (teaspoons, for the sauce)Spices2 pieces
  • creamDairy240 ml
  • fenugreek leaves (teaspoon, for the sauce)Spices1 piece
  • salt (to taste)Spices1 piece
  • cilantro (for garnish)Produce10 g
  • garlic naan (for serving)Bakery4 pieces

per serving

Nutrition

699kcal

Carbs
23 g
Proteins
54 g
Fat
44 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Baking tray
  • Cooling rack
  • Oven
  • Sauté pan
  • Blender

step by step

Method

  1. Marinate the chicken

    • In a bowl, combine the yogurt, Kashmiri chile powder, garam masala, turmeric, garlic, ginger, fenugreek leaves, olive oil, lemon juice and salt.
    • Mix well, then add the chicken and coat thoroughly.
    Step 1

  2. Broil the chicken

    • Arrange the chicken on a wire rack set over a lined baking tray in a single layer.
    • Broil until lightly charred.
    Step 2

  3. Toast the whole spices

    • In a large pan over medium-high heat, melt the ghee and toast the cardamom pods, cloves and cinnamon stick.
    • Remove the whole spices from the pan.
    Step 3

  4. Cook the aromatics

    • Add the green chile, sliced garlic and sliced ginger to the pan.
    • Cook until fragrant.
    Step 4

  5. Simmer and blend the sauce

    • Add the crushed tomatoes and cashews and simmer.
    • Blend the sauce until smooth.
    Step 5

  6. Finish the sauce

    • Return the blended sauce to the pan.
    • Stir in the cream, Kashmiri chile powder, garam masala, fenugreek leaves and salt to taste.
    Step 6

  7. Add the chicken and serve

    • Add the chicken to the sauce and reheat.
    • Serve with garlic naan and garnish with cilantro.
    Step 7
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