Butter Chicken
Serves 1
Directions
- 1Cut 700 gr chicken thighs into blocks and put in a bowl.
- 2Add 125 gr yoghurt, 2 tl garam masala, 1 tl turmeric, 1 tl cumin powder, 1 tl Korean pepper flakes and 1 tl salt.
- 3Press 2 cloves of garlic over it and grate 3 cm of ginger.
- 4Mix well and let the chicken marinate for half an hour.
- 5Turn on the heat, put a stew pan on it and add 2 el of oil.
- 6Add the chicken and let it get some color. It doesn't have to be cooked.
- 7Remove the chicken, add 2 el of butter and 2 el of oil.
- 8Add 2 coarsely chopped onions, 2 coarsely chopped red peppers, 3 cloves of coarsely chopped garlic and grate 3 cm of ginger.
- 9Add 1 1/2 tl garam masala, 1 1/2 tl Korean pepper flakes, 1 1/2 tl cumin powder, 1 tl coriander powder and 2 tl turmeric.
- 10Fry all the spices for 30 seconds.
- 11Add 300 ml water, 400 gr sieved tomatoes and 1 1/2 tl salt and simmer for 20 minutes.
- 12Put all the sauce in a blender and blend until smooth.
- 13Pour everything from the blender back into the pan and let the whole thing thicken for 20 minutes.
- 14Add the chicken and simmer for another 10 minutes.
- 15Add 1 el sugar and 300 ml whipped cream.
- 16Add 100 gr unsalted butter, a block at a time and stir until all the butter has melted.
- 17Serve with rice and coriander.
Ingredients
- 700 gr kippenduen
- 125 gr yoghurt
- 2 tl garam masala
- 1 tl kurkuma
- 1 tl komijnpoeder
- 1 tl pepperflakes
- 1 tl zout
- 2 teentjes knoflook
- 3 cm gember
- 2 el olie
- 2 el boter
- 2 el olie
- 2 uien
- 2 rode pepers
- 3 teentjes knoflook
- 3 cm gember
- 1.5 tl garam masala
- 1.5 tl pepperflakes
- 1.5 tl komijnpoeder
- 1 tl korianderpoeder
- 2 tl kurkuma
- 300 ml water
- 400 gr gezeefde tomaten
- 1.5 tl zout
- 1 el suiker
- 300 ml slagroom
- 100 gr boter
Equipment
bowlspoonstovestew potblender
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