Preview

Traditional butter chicken with lemon and tumeric basmati rice - virtual workshop version

Brunch, Poultry

Chicken slowly cooked in a creamy tandori masala sauce served with Basmati rice.

Note

The chicken thigh is less likely to dry out during cooking than chicken breast.

Ingredients

Recipe for 2 portions

Butter chicken

300 Gr

Chicken thigh

1 Unit(s)

Onion

1 Tsp

Chopped garlic

2 Tsp

Ground ginger

1 Tbsp

Butter

1 Tbsp

Garam masala

0.50 Cup(s)

Tomato sauce

0.50 Cup(s)

Cream 35%

1 Pinch(es)

Salt

Basmati rice

125 Gr

Basmati rice

200 Ml

Vegetable stock

1 Unit(s)

Lemon

1 Tsp

Curcuma

Preparation time: 45 min

Things to do before workshop

Ingredients

Wash the vegetables

Peel and chop the garlic.

Cut the chicken in small pieces.

Equipment list

1 cutting board, 1 chef kinfe, 1 paring knife

1 large pan with lid

1 mixing bowl

Kitchen towels, tablespoons (tasting)

1 large spoon
Preparation with the chef

Chop the onion.

Chop the ginger.

Zest and juice the lemon.
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!
Basmati rice

Bring the vegetable broth to the boil with the turmeric.

Add the rice, lower the heat and cover.

Cover and cook for 15 minutes and let stand 2 minutes before opening.

Add the zest and juice before serving.