Windigo
Kitchen witch
- Joined
- 29 Jul 2019
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- The Netherlands
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As requested, here's the recipe for the butter chicken I made yesterday. Warning: it's very rich. And delicious.
Ingredients for 4 portions:
400 g chicken breast (or thigh if you prefer juicier meat)
For the marinade:
4 tbsp greek yoghurt
2 tsp fresh ginger
2 garlic cloves
2 tsp garam masala
1 tsp paprika powder
1 tsp general curry powder
1 tbsp golden syrup or corn syrup
For cooking:
1 onion, chopped finely
1 chopped red thai chilli or something less hot depending on preference
100 ml cream
50 g butter
50 g coconut cream or santen (hardened coconut cream)
1 small tin of tomato puree (about 40 g)
Optional red food coloring
Black pepper & salt to taste.
Marinade:
1) Mix all ingredients in a bowl.
2) Dice the chicken into cubes.
3) Mix chicken with ingredients in the bowl, and let marinate in the fridge for at least 3 hours before cooking.
Cooking the curry:
1) Add some ghee to a nonstick pan, sautée your onions until they are soft and golden.
2) Then add the marinated chicken, a little salt and sliced chilli.
3) When the chicken meat has turned white and golden on some parts, add the tomato puree, cream, pepper to taste and coconut. If the sauce is too thick, thin it down with a little milk.
4) Simmer on low for 15 minutes, then add the butter and food coloring if preferred. Cook for another 5 minutes.
5) You're done, enjoy!
Ingredients for 4 portions:
400 g chicken breast (or thigh if you prefer juicier meat)
For the marinade:
4 tbsp greek yoghurt
2 tsp fresh ginger
2 garlic cloves
2 tsp garam masala
1 tsp paprika powder
1 tsp general curry powder
1 tbsp golden syrup or corn syrup
For cooking:
1 onion, chopped finely
1 chopped red thai chilli or something less hot depending on preference
100 ml cream
50 g butter
50 g coconut cream or santen (hardened coconut cream)
1 small tin of tomato puree (about 40 g)
Optional red food coloring
Black pepper & salt to taste.
Marinade:
1) Mix all ingredients in a bowl.
2) Dice the chicken into cubes.
3) Mix chicken with ingredients in the bowl, and let marinate in the fridge for at least 3 hours before cooking.
Cooking the curry:
1) Add some ghee to a nonstick pan, sautée your onions until they are soft and golden.
2) Then add the marinated chicken, a little salt and sliced chilli.
3) When the chicken meat has turned white and golden on some parts, add the tomato puree, cream, pepper to taste and coconut. If the sauce is too thick, thin it down with a little milk.
4) Simmer on low for 15 minutes, then add the butter and food coloring if preferred. Cook for another 5 minutes.
5) You're done, enjoy!
