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Butter Chicken
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Butter Chicken

1 hServes 4Nutri-Score C€€
from @su_ice_138 imports1 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken breast (cut into bite-sized pieces)Meat700 g
  • plain yogurtDairy150 g
  • lemon juice (freshly squeezed)Produce15 ml
  • garlic (grated)Produce4 pieces
  • ginger (grated)Produce20 g
  • garam masalaSpices8 g
  • turmericSpices3 g
  • chili powderSpices4 g
  • saltSpices6 g
  • butterDairy80 g
  • onion (finely chopped)Produce1 piece
  • tomato passataPantry400 g
  • cashew nuts (soaked in warm water)Nuts & seeds40 g
  • heavy creamDairy150 ml
  • sugarPantry5 g
  • coriander (chopped)Produce10 g

per serving

Nutrition

456kcal

Carbs
14 g
Proteins
41 g
Fat
26 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Frying pan
  • Blender
  • Saucepan

step by step

Method

  1. Marinate the chicken

    • In a bowl, mix the yogurt, lemon juice, garlic, ginger, garam masala, turmeric, chili powder and salt.
    • Add the chicken pieces and coat well.
    • Cover and let marinate in the fridge.
    Step 1

  2. Sear the chicken

    • Heat a little butter in a frying pan over high heat.
    • Sear the chicken pieces until golden and cooked through.
    • Set the chicken aside.
    Step 2

  3. Make the sauce base

    • In the same pan, melt the remaining butter and soften the onion.
    • Add the tomato passata and the soaked cashew nuts.
    • Simmer until the tomato darkens and thickens.
    Step 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 if needed.
    Step 4

  5. Finish the butter chicken

    • Stir the cream, sugar and a pinch of garam masala into the sauce.
    • Add the chicken and simmer gently.
    • Sprinkle with chopped coriander and serve with rice or naan.
    Step 5
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