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Butter chicken

About the recipe

One of our favourite dishes from India, which we regularly make at home with great pleasure.

Servings:

5 persons

Region:

Asia

Kitchen:

Indian

Working hours:

60 min

Total preparation:

80 min

Course/dish:

Side dish

M, f, v or v

Meat

Material:

Oven

Season:

-

Complexity:

Average

Ingredients and supplies

Chicken marinade:

  • 1.5 kg chicken thigh meat
  • 200 ml yoghurt (Turkish)
  • 1 tsp cayenne pepper
  • half tsp cloves
  • 1 tbsp garam masala
  • 1 tbsp freshly grated ginger
  • 1 tbsp grated garlic
  • 100 g ground cashew nuts

Sauce:

  • 2 cans of diced tomatoes (400 gr) or
  • 1 can tomato puree
  • 4-5 onions
  • 300 ml cream
  • 1 tbsp freshly grated ginger
  • 1 tbsp freshly grated garlic
  • Handful of fresh coriander (optional)
  • salt to taste
  • some oil for frying

Prep-work

Chicken marinade:


Put the cashews, cayenne pepper, cloves, garam masala in the blender. Grind finely and add this mixture with the grated ginger and garlic to the yoghurt.


Then marinate the chicken in this mixture. The longer you marinate the tastier the chicken becomes.

Preparation

Place the chicken in a roasting pan and brown the chicken in a hot oven (200 degrees).

This takes about 40 minutes (turn the chicken in between)


In the meantime, you can make the sauce.

Finely chop the onions and fry in oil. As soon as they are translucent, add the ginger and garlic.

Let it bake for a while and then add the tomato puree and salt to taste. Then add the cream.

Then add the browned chicken and the remaining marinade/yogurt mixture.

Let it simmer for about 20 minutes.

Finally, sprinkle coriander over it.


Delicious with an Indian salad of cucumber/tomato/onion. Chapatti and coriander-mint chutney.

KPK

​

24 februari 2018

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