Sunday, September 27, 2020
 |
| Butter Chicken |
Ingredients :
For 4 portions
- 400 g chicken breast fillets
- 1 tbsp ginger paste, (alternatively finely rub fresh ginger)
- 0.5 Tl Garam Masala
- 1 tbsp chili powder
- 1 tsp salt
- 4 tbsp oil
- 100 g onions
- 500 g tomatoes
- 4 tbsp butter
- 4 cloves garlic
- 50 g cashews
- 2 tsp garam masala
- 0.5 Tl Turmeric
- 1 tbsp chili powder
- 1 tsp salt
- 1 tbsp sugar
- 1.5 El White wine vinegar
Time :
Working time: 60 min.
plus marination time 30 minutes
Difficulty :
- Easy
Preparation :
- Cut the chicken breast fillet into pieces and place in a bowl with ginger paste, chili powder, garam masala, and 2 tbsp of oil and mix well. Leave to the fridge for at least 30 minutes.
- Meanwhile, peel the onions and cut them into fine cubes. Wash the tomatoes and cut them into coarse cubes. Peel the garlic and rub it into a fine paste.
- 2 Put the oil in a deep pan and fry the chicken from all sides. Remove from the pan and set aside.
- 1 tbsp butter in the same pan and steam the onions in it for 2-3 minutes. Tomatoes and steam with them for a short time. Drain with 200 ml of water. Add the garlic paste, cashews, garam masala, turmeric, chili powder, salt, sugar, and white wine vinegar and simmer over medium heat for 15-20 minutes.
- Put the tomato sauce in a bowl and puree. Return to the pan with a fine sieve. Add the chicken and remaining butter, bring to the boil briefly and serve with rice or naan bread.