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Butter Chicken
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Butter Chicken

2 hServes 10Nutri-Score C€€
from @nutrientmatters15 imports5 cooked
Adapt this recipe

what you need

Ingredients

10 people
  • chicken breast (cut into pieces)Meat8 pieces
  • garlic (cloves, grated or pounded)Produce9 pieces
  • ginger (teaspoon, grated or pounded)Produce1 piece
  • Kashmiri red chili powder (teaspoon)Spices1 piece
  • tandoori spice mix (teaspoon)Spices1 piece
  • garam masala (teaspoons)Spices2 pieces
  • ground coriander (teaspoons)Spices2 pieces
  • turmeric (teaspoon)Spices0.8 pieces
  • lemon juice (juice of one whole lemon)Produce60 ml
  • salt (to taste)Spices5 g
  • black pepper (to taste)Spices2 g
  • plain yogurt (3-4 tbsp)Dairy60 g
  • ghee (2 tbsp)Dairy30 ml
  • red onion (large, diced (about 2 cups))Produce1 piece
  • garlic (teaspoons, minced)Produce4 pieces
  • ginger (teaspoons, minced)Produce2 pieces
  • red chili powder (teaspoon)Spices1 piece
  • paprika (teaspoons)Spices2 pieces
  • garam masala (teaspoons)Spices3 pieces
  • ground coriander (teaspoons)Spices2 pieces
  • curry powder (teaspoon)Spices1 piece
  • turmeric (teaspoon)Spices0.8 pieces
  • tandoori spice mix (teaspoon)Spices1 piece
  • bay leaves (whole)Spices2 pieces
  • passata strained tomatoes (2 jars)Pantry1.4 litres
  • waterOther120 ml
  • cinnamon stick (whole)Spices1 piece
  • sugar (2 tsp)Pantry8 g
  • butter (2 sticks)Dairy226 g
  • heavy cream (2 cups)Dairy480 ml
  • salt (to taste)Spices5 g
  • black pepper (to taste)Spices2 g
  • dried herbs (for garnish)Spices2 g

per serving

Nutrition

485kcal

Carbs
13 g
Proteins
34 g
Fat
33 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Frying pan
  • Blender
  • Whisk
  • Saucepan

step by step

Method

  1. Marinate the chicken

    • Cut the chicken breast into pieces and mix with the grated garlic and ginger.
    • Season with the Kashmiri red chili powder, tandoori spice mix, garam masala, ground coriander, turmeric, lemon juice, salt and pepper.
    • Let it sit for at least 20 minutes, then stir in the yogurt and marinate for at least 1 hour.
    Step 1

  2. Sear the chicken

    • Sear the marinated chicken in a hot pan until nicely colored and about 90% cooked through.
    • Set the chicken aside.
    Step 2

  3. Cook the gravy base

    • Melt the ghee and cook down the diced red onion, minced garlic and ginger.
    • Add the red chili powder, paprika, garam masala, ground coriander, curry powder, turmeric and tandoori spice mix.
    • Add the bay leaves, passata, water, cinnamon stick and sugar, then cover and simmer.
    Step 3

  4. Blend the gravy

    • Transfer the gravy to a blender and blitz until it turns a nice orange color.
    • Pour the gravy back into the pan.
    Step 4

  5. Finish with butter and cream

    • Add the butter to the gravy and whisk until evenly combined.
    • Pour in the heavy cream and add the seared chicken.
    • Simmer until the chicken is fully cooked through, then season with salt and pepper.
    Step 5

  6. Garnish and serve

    • Garnish with a drizzle of heavy cream and dried herbs.
    • Serve hot, ideally with rice or naan.
    Step 6
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