Preview

Traditional butter chicken |

Brunch, Poultry

Chicken slowly cooked in a creamy tandori masala sauce.

Note

Chicken thighs are less likely to dry out during cooking than chicken breasts.

Ingredients

Recipe for 4 servings

Butter chicken

600 Gr

Chicken thigh

1 Unit(s)

Onion

2 Tsp

Chopped garlic

2 Tsp

Fresh ginger

3 Tbsp

Ghee

1 Tbsp

Garam masala

1 Cup(s)

Can of crushed plum tomatoes (28 oz)

1 Cup(s)

Cream 35%

1 Pinch(es)

Salt

Preparation time: 45 min

Indroduction

Chop the onion. Cut the chicken in small pieces. Chop the ginger.
Butter chicken

In a frying pan, heat up a drizzle of oil. Season the chicken pieces with salt and fry them until golden, set aside. In the same pan, add the ghee and fry the onion with the garlic-ginger paste until tender, add in the spices and cook for 2-3 minutes minutes. Add in the tomato purée and cook for 5 more minutes. Add in the chicken and simmer for 5 more minutes. Stir in the cream and reduce until you reach a thick sauce rectify the seasoning. Enjoy!

Chicken thighs are less likely to dry out during cooking than chicken breasts.

Cooking schedule

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