Butter chiken is an Indian dish originating from Delhi. In our version, the meat is marinated in Greek yogurt with garlic, ginger, garam masala and smoked paprika. After frying, the meat combines with aromatic flavor tomato-butter sauce full of spices and oriental flavors. This dish tastes great with both rice and bread. The chicken in butter sauce is incredibly creamyyour household will definitely like it.
To prepare this recipe, you will need:
- 500 g chicken fillets,
- 2 cloves of garlic,
- 2 cm of grated ginger,
- 1 teaspoon of ground chili,
- 1 teaspoon of smoked paprika,
- 1 ½ teaspoons of garam masala,
- 200 g of Greek yogurt,
- juice of ½ lemon,
- sun,
- pepper.
Ingredients for the sauce:
- 2-3 tablespoons of clarified butter,
- 1 large onion,
- 2 cloves of garlic,
- 2 cm of grated ginger,
- 1 teaspoon of ground chili,
- 1 teaspoon of smoked paprika,
- ½ teaspoon garam masala,
- ½ teaspoon of cinnamon,
- ½ teaspoon of pepper,
- 70 g cashew nuts,
- 500 ml tomato pulp (passata),
- salt to taste.
Sauce additions:
- 100 ml of cream 30%,
- 60 g of butter,
- 2 tablespoons of honey,
- fresh cilantro to serve.
Cut the chicken into cubes. Peel and chop the garlic, do the same with the ginger. In a bowl, combine the ingredients for the marinade: garlic, ginger, chili, pepper, garam masala, Greek yogurt, lemon juice, salt and pepper. Add chopped chicken, mix thoroughly. Place in the refrigerator for at least 4 hours, preferably 8-12 hours.
Make the sauce now. Peel and chop the garlic, just like the ginger. Cut the onion into cubes.
Heat the clarified butter in a large frying pan or pot. Fry the finely chopped onion until it turns golden.
Add garlic, ginger, spices (chili, paprika, garam masala, cinnamon, pepper) and fry for a while until they release their aroma. Then stir in the cashews and tomato passata. Simmer covered for 20-30 minutes until the nuts soften.
Remove the pan or pot from the heat and blend the contents into a smooth, velvety sauce.
In a separate pan, fry the marinated chicken in clarified butter until golden brown. Transfer the meat to the blended sauce and mix thoroughly.
Add sweet cream, butter and honey. Bring to a boil and leave over low heat for a few minutes. The sauce should become creamy.
Serve the chicken in butter sauce with fresh coriander.
Sources: Terazgotuje.pl
