Prepare your own delicious butter chicken dish and let yourself be carried away by the charm of India! Enjoy this easy meal that will make you feel like you are in the center of Delhi. And all this without having to leave home!
Chicken in butter Ingredients:
Ingredients for marinating chicken
- One large chicken breast weighing up to 800 grams
- Half a cup (170 g) of creamy natural yogurt
- One teaspoon of dry powder or two cloves of garlic, or about 10 g, or about 2 cm of ginger root
- Two tablespoons (20 ml) olive oil or other frying oil
- Additions: One flat spoon of garam masala, a quarter of a teaspoon of cumin and salt, and a large amount of turmeric and chili
Ingredients for thick sauce
- One large onion can be canned, up to 250 grams of peeled tomatoes.
- 150 ml heavy cream Thirty percent, or about three-quarters of a cup
- Five cloves of garlic, approximately 25 g
- Two teaspoons (40 g) of clarified butter
- Additions: Half a teaspoon of ground coriander and chili; one flat spoon of garam masala; one flat teaspoon each of ginger, salt, sugar and cumin
Chicken in butter
Step 1: Marinate the chicken
Remove all the cartilage and veins from a large chicken breast, then cut it into pieces at least 2 cm in size. Place the meat in a bowl, add about a cup of creamy natural yogurt and two chopped or finely chopped garlic cloves (peeled). Prepare in the same way and add about 2 cm of ginger root (you can use a teaspoon of dried ginger instead). Additionally, add 1/4 teaspoon of salt and cumin (cumin), 1 flat tablespoon of garam masala spice mix and a large pinch of chili and turmeric.
Combine all ingredients and set aside for an hour on the counter next to it. If you plan to cook a meal later, store it in the refrigerator even overnight.
Step 2: Fry the pieces of meat
To bring the meat to room temperature, remove the bowl from the refrigerator first. Heat a large, thick-bottomed frying pan. Add two teaspoons of frying oil or olive oil. Place the chicken pieces in the pan with the marinade and fry for a few minutes or until golden brown. It is possible that the meat will brown more. Once fried, remove them and put them in a bowl. After cleaning the pan, remove the frying residue and use it to prepare the sauce.
Step 3: Prepare the sauce
After frying the meat, add two heaped teaspoons of clarified butter to the pan. After peeling, cut the onion into thin slices or cubes and add it to the pan. Fry for about five minutes over medium heat. It may turn a little brown. Then remove the skin and finely chop or mince five cloves of garlic. Combine the ingredients and add spices:
Half a teaspoon of ground coriander and chili; one flat spoon of garam masala; one flat teaspoon each of ginger, salt, sugar and cumin.
Immediately add 250 grams of peeled tomatoes (you can). Add the sauce and mix. Cook on the burner, reducing the heat, until the pan is very lightly flashing, uncovered, for a minimum of ten to fifteen minutes. The idea is to make the sauce thicker.
Tip: You can add a pinch of dried fenugreek and other spices if you have them. Be careful when adding chili to your meal. The strength of the chili powder used may vary. It’s better to have less, and if you must, add it at the very end of preparing the buttered chicken.
Step 4: Put the sauce in a blender.
In a food processor, combine all the hot sauce and pulse until smooth. Another option is a giraffe-shaped hand blender. Don’t clean the pan.
Step 5: Mix and cook the ingredients
Pour the blended sauce back into the pan. Add 150 ml (3/5 cup) 30% whipping cream. Remove any browned meat and any sauce that has collected at the bottom from the bowl. Add the chicken with the butter and cook, stirring, over low heat for about ten minutes. As it thickens, the sauce will stick to the meat.
Taste the finished dish and season with more spices if necessary.
Step 6: Add flavor and gift
Serve your butter chicken with hot rice or homemade naan bread and garnish with chopped parsley or cilantro!
Enjoy your meal.
