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Butter chicken |

Salted, Poultry

Classic indian dish

Note

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.

Ingredients

Recipe for 12 tapas

For the chicken marinade and sauce

1.20 Kg

Chicken breast

1 Tbsp

Garam masala

1 Tbsp

Ground coriander

1 Tbsp

Fresh ginger

6 Clove(s)

Chopped garlic

1 Tbsp

White vinegar

125 Ml

Tomato paste

125 Ml

Plain yogurt 10%

40 Gr

Butter

1 Stick(s)

Cinnamon

2 Unit(s)

Cardamom

1 Tbsp

Salt

2 Tbsp

Paprika

200 Ml

Tomato sauce

100 Ml

Chicken stock

125 Ml

35% cooking cream

300 Gr

White onion

2 Tbsp

Sugar

Butter
Salt and pepper
Vegetable oil

Preparation time: 20 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.

Cooking schedule

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