Butter Chicken
Tags:
alcohol-free
gluten-free
Description
There are some very well-known dishes that originate from Indian cuisine, including this one: Butter Chicken. Tender chicken paired with an incredibly flavoursome sauce and served with rice or naan bread - that's all you really need. In this recipe, we reveal the right combination of spices to make this butter chicken so delicious.
Ingredients for
For the chicken
600
g
chicken thigs, boneless
1
Teaspoon(s)
cumin, ground
1
Teaspoon(s)
coriander, ground
1
Teaspoon(s)
paprika powder
1
Teaspoon(s)
salt
1
Tablespoon(s)
Garam masala
0.5
Teaspoon(s)
turmeric, ground
1
Teaspoon(s)
chili powder (OPTIONAL)
70
g
yoghurt
1
Tablespoon(s)
lemon juice
For the sauce
1
cinnamon stick
4
cloves
3
Cardamom pod, green
1
Bay leave
2
onion
4
garlic cloves
10
g
ginger, fresh
100
g
tomate paste
150
ml
water
60
ml
butter
100
ml
cream
2
Tablespoon(s)
Fenugreek leaves, dried
1
Teaspoon(s)
cumin, ground
1
Teaspoon(s)
paprika powder
1
Teaspoon(s)
coriander, ground
0.5
Teaspoon(s)
turmeric, ground
1
Tablespoon(s)
sugar
1
Tablespoon(s)
Garam masala
salt, pepper, chili
Preparation
Prepare the chicken
1
Mix the yoghurt, lemon juice and all the spices together and briefly marinate the chicken in the spiced yoghurt. Preheat the oven to 180°C.
2
When the oven is hot, spread the marinated chicken on a baking tray and cook in the oven for 15 minutes.
Prepare the sauce
1
In a large pan, toast the cinnamon, cloves, cardamom pods and bay leaf without oil until fragrant.
2
Add the roughly chopped onions, garlic cloves and ginger with a little oil and fry briefly.
3
Add the tomato purée and fry briefly. Then deglaze with water.
4
Add the butter, cream and dried fenugreek leaves and bring to the boil briefly.
5
Remove the cinnamon stick, cloves, cardamom pods and bay leaf from the sauce and then finely puree the sauce.
6
Return the sauce to the pan and season with cumin, coriander, paprika, garam masala, sugar, turmeric and, if necessary, salt, pepper and chilli.
7
Ingredients for
For the chicken
600
g
chicken thigs, boneless
1
Teaspoon(s)
cumin, ground
1
Teaspoon(s)
coriander, ground
1
Teaspoon(s)
paprika powder
1
Teaspoon(s)
salt
1
Tablespoon(s)
Garam masala
0.5
Teaspoon(s)
turmeric, ground
1
Teaspoon(s)
chili powder (OPTIONAL)
70
g
yoghurt
1
Tablespoon(s)
lemon juice
For the sauce
1
cinnamon stick
4
cloves
3
Cardamom pod, green
1
Bay leave
2
onion
4
garlic cloves
10
g
ginger, fresh
100
g
tomate paste
150
ml
water
60
ml
butter
100
ml
cream
2
Tablespoon(s)
Fenugreek leaves, dried
1
Teaspoon(s)
cumin, ground
1
Teaspoon(s)
paprika powder
1
Teaspoon(s)
coriander, ground
0.5
Teaspoon(s)
turmeric, ground
1
Tablespoon(s)
sugar
1
Tablespoon(s)
Garam masala
salt, pepper, chili
