Insanely butter chicken, an impossible taste. The oriental dish melts in the mouth

This extremely aromatic dish straight from Indian cuisine also tasted Poles – although to prepare butter chicken You need a lot of ingredients, it is definitely worth checking this offer, this taste cannot be described. The amount of aromatic spices and sauce make the dish melt in the mouth. Pride.

Chicken ingredients in marinade:

• 500 g of chicken breast fillet,
• 2 cloves of garlic,
• 1½ cm of ginger root,
• 1 teaspoon garam masala,
• 1 teaspoon of smoked peppers,
• 1 teaspoon of chili (powder),
• ½ teaspoon of pepper,
• ½ teaspoon salt,
• ½ teaspoon lemon juice,
• 150 g of natural yogurt,
• Ghee butter (for frying).

Ingredients for sauce:

• 1 onion,
• 1 clove of garlic,
• 1½ cm of ginger root,
• 50 g of cashews,
• 500 g of tomato passage,
• 125 ml of cream, cream,
• 75 g of ghee butter,
• ½ teaspoon of Roman cumin,
• ½ teaspoon chili (powder),
• ½ teaspoon of coriander (ground grains),
• ½ teaspoon of turmeric,
• a pinch of cinnamon,
• a pinch of cardamom,
• 1 teaspoon of fenugreek,
• Salt, lemon juice, honey (to taste).

To be provided:

• cooked rice or bread naan,
• Fresh coriander (for decoration).

Clean chicken fillets (from membranes, cartilage) and cut into fairly large pieces (2-3 cm). Squeeze garlic through Prague, and grate the ginger on a fine grater. Combine with marinade spices and lemon juice. Mix to paste and rub it into chicken pieces. Put the chicken into a bowl, pour yogurt, mix and set aside for 3-4 hours.

Soak the cashews in the water. Leave chicken when marinating. Drain and chop.

Prepare the sauce for chicken. Cut the onion into cubes. Grate the ginger on a fine grater. Garlic squeeze through the press.

Heat about 1 tablespoon of clarified butter in a frying pan. Fry on it in a golden color on the onion with ginger and cashews. During frying, add ground spices (cumin, chili, coriander, turmeric, cinnamon, cardamom), and finally – garlic and a pinch of salt.

Pour the contents of the pan with tomato passat. Add a crushed fenugreek (e.g. in a mortar). Simmer for about 15 minutes under cover, on a slow fire.

Blend the sauce smoothly. Combine with cream and the rest of the butter. Cook for a few minutes. Remove the excess marinade from the chicken. Fry the meat in a heated pan (in Ghee butter). The chicken is to blush, but remain half -thousand inside.

Transfer the chicken to a warm sauce. Cook for another 5-10 minutes.

Try the sauce. If necessary, season with salt, as well as a little honey and lemon juice. Serve butter chicken in sauce with rice or naan bread.

Source: NowowoPuje.pl