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Butter chicken

Mains, Tapas, Salted, Poultry

Classic indian dish


Recipe for 4 persons

For the chicken marinade and sauce

600 Gr
Chicken breast
1 Tsp
Garam masala
1 Tsp
Ground coriander
1 Tsp
Fresh ginger
2 Clove(s)
Chopped garlic
1 Tsp
White vinegar
0.50 Cup(s)
Tomato paste
0.50 Cup(s)
Plain yogurt 10%
40 Gr
1 Stick(s)
2 Unit(s)
1 Tsp
2 Tsp
200 Ml
Tomato sauce
100 Ml
Chicken stock
0.50 Cup(s)
35% cooking cream
1 Unit(s)
White onion
2 Tbsp
  • Vegetable oil
  • Salt and pepper
  • Butter
Butter chicken

Preparation time: 20.00 min

  • For the marinade

    Cube the chicken breast into 1 inch cubes. Add all the ground spices, the yogurt, tomato paste, garlic, Ginger and vinegar in a large bowl and mix to combine. Add the chicken pieces and marinate for 2 to 24 hours.

  • For the sauce

    Add the butter to a large pan and melt. Add the whole spices and fry them in order to activate the essential oils and bring out more flavor. Add the tomato coulis followed by the chicken and the marinade. Bring the preparation to a simmer. When the preparation simmers, lower the heat and stir from time to time to avoid sticking at the bottom. Cook for 20-25 minutes until the chicken is well done but still juicy.

You can cut the chicken in larger pieces and BBQ then after they have been marinated. Scrape off the excess marinate and grill for more authentic flavor. Add the grilled chicken to the sauce and follow the recipe as indicated. It's important to keep the marinate and to add it to the sauce.

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