Butter Chicken

Serves 1
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Directions

  1. 1Cut 700 gr chicken thighs into blocks and put in a bowl.
  2. 2Cut 700 gr chicken thighs into blocks and put in a bowl.
  3. 3Cut 700 gr chicken thighs into blocks and put in a bowl.
  4. 4Add 125 gr yoghurt, 2 tl garam masala, 1 tl turmeric, 1 tl cumin powder, 1 tl Korean pepper flakes and 1 tl salt.
  5. 5Add 125 gr yoghurt, 2 tl garam masala, 1 tl turmeric, 1 tl cumin powder, 1 tl Korean pepper flakes and 1 tl salt.
  6. 6Add 125 gr yoghurt, 2 tl garam masala, 1 tl turmeric, 1 tl cumin powder, 1 tl Korean pepper flakes and 1 tl salt.
  7. 7Press 2 cloves of garlic over it and grate 3 cm of ginger.
  8. 8Press 2 cloves of garlic over it and grate 3 cm of ginger.
  9. 9Press 2 cloves of garlic over it and grate 3 cm of ginger.
  10. 10Mix well and let the chicken marinate for half an hour.
  11. 11Mix well and let the chicken marinate for half an hour.
  12. 12Mix well and let the chicken marinate for half an hour.
  13. 13Turn on the heat, put a stew pan on it and add 2 el of oil.
  14. 14Turn on the heat, put a stew pan on it and add 2 el of oil.
  15. 15Turn on the heat, put a stew pan on it and add 2 el of oil.
  16. 16Add the chicken and let it get some color. It doesn't have to be cooked.
  17. 17Add the chicken and let it get some color. It doesn't have to be cooked.
  18. 18Add the chicken and let it get some color. It doesn't have to be cooked.
  19. 19Remove the chicken, add 2 el of butter and 2 el of oil.
  20. 20Remove the chicken, add 2 el of butter and 2 el of oil.
  21. 21Remove the chicken, add 2 el of butter and 2 el of oil.
  22. 22Add 2 coarsely chopped onions, 2 coarsely chopped red peppers, 3 cloves of coarsely chopped garlic and grate 3 cm of ginger.
  23. 23Add 2 coarsely chopped onions, 2 coarsely chopped red peppers, 3 cloves of coarsely chopped garlic and grate 3 cm of ginger.
  24. 24Add 2 coarsely chopped onions, 2 coarsely chopped red peppers, 3 cloves of coarsely chopped garlic and grate 3 cm of ginger.
  25. 25Add 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.
  26. 26Add 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.
  27. 27Add 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.
  28. 28Fry all the spices for 30 seconds.
  29. 29Fry all the spices for 30 seconds.
  30. 30Fry all the spices for 30 seconds.
  31. 31Add 300 ml water, 400 gr sieved tomatoes and 1 1/2 tl salt and simmer for 20 minutes.
  32. 32Add 300 ml water, 400 gr sieved tomatoes and 1 1/2 tl salt and simmer for 20 minutes.
  33. 33Add 300 ml water, 400 gr sieved tomatoes and 1 1/2 tl salt and simmer for 20 minutes.
  34. 34Put all the sauce in a blender and blend until smooth.
  35. 35Put all the sauce in a blender and blend until smooth.
  36. 36Put all the sauce in a blender and blend until smooth.
  37. 37Pour everything from the blender back into the pan and let the whole thing thicken for 20 minutes.
  38. 38Pour everything from the blender back into the pan and let the whole thing thicken for 20 minutes.
  39. 39Pour everything from the blender back into the pan and let the whole thing thicken for 20 minutes.
  40. 40Add the chicken and simmer for another 10 minutes.
  41. 41Add the chicken and simmer for another 10 minutes.
  42. 42Add the chicken and simmer for another 10 minutes.
  43. 43Add 1 el sugar and 300 ml whipped cream.
  44. 44Add 1 el sugar and 300 ml whipped cream.
  45. 45Add 1 el sugar and 300 ml whipped cream.
  46. 46Add 100 gr unsalted butter, a block at a time and stir until all the butter has melted.
  47. 47Add 100 gr unsalted butter, a block at a time and stir until all the butter has melted.
  48. 48Add 100 gr unsalted butter, a block at a time and stir until all the butter has melted.
  49. 49Serve with rice and coriander.
  50. 50Serve with rice and coriander.
  51. 51Serve with rice and coriander.

Ingredients

  • 700 gr kippenduen
  • 700 gr kippenduen
  • 700 gr kippenduen
  • 125 gr yoghurt
  • 125 gr yoghurt
  • 125 gr yoghurt
  • 2 tl garam masala
  • 2 tl garam masala
  • 2 tl garam masala
  • 1 tl kurkuma
  • 1 tl kurkuma
  • 1 tl kurkuma
  • 1 tl komijnpoeder
  • 1 tl komijnpoeder
  • 1 tl komijnpoeder
  • 1 tl pepperflakes
  • 1 tl pepperflakes
  • 1 tl pepperflakes
  • 1 tl zout
  • 1 tl zout
  • 1 tl zout
  • 2 teentjes knoflook
  • 2 teentjes knoflook
  • 2 teentjes knoflook
  • 3 cm gember
  • 3 cm gember
  • 3 cm gember
  • 2 el olie
  • 2 el olie
  • 2 el olie
  • 2 el boter
  • 2 el boter
  • 2 el boter
  • 2 el olie
  • 2 el olie
  • 2 el olie
  • 2 uien
  • 2 uien
  • 2 uien
  • 2 rode pepers
  • 2 rode pepers
  • 2 rode pepers
  • 3 teentjes knoflook
  • 3 teentjes knoflook
  • 3 teentjes knoflook
  • 3 cm gember
  • 3 cm gember
  • 3 cm gember
  • 1.5 tl garam masala
  • 1.5 tl garam masala
  • 1.5 tl garam masala
  • 1.5 tl pepperflakes
  • 1.5 tl pepperflakes
  • 1.5 tl pepperflakes
  • 1.5 tl komijnpoeder
  • 1.5 tl komijnpoeder
  • 1.5 tl komijnpoeder
  • 1 tl korianderpoeder
  • 1 tl korianderpoeder
  • 1 tl korianderpoeder
  • 2 tl kurkuma
  • 2 tl kurkuma
  • 2 tl kurkuma
  • 300 ml water
  • 300 ml water
  • 300 ml water
  • 400 gr gezeefde tomaten
  • 400 gr gezeefde tomaten
  • 400 gr gezeefde tomaten
  • 1.5 tl zout
  • 1.5 tl zout
  • 1.5 tl zout
  • 1 el suiker
  • 1 el suiker
  • 1 el suiker
  • 300 ml slagroom
  • 300 ml slagroom
  • 300 ml slagroom
  • 100 gr boter
  • 100 gr boter
  • 100 gr boter

Equipment

bowlspoonstovestew potblender
Butter Chicken | Clip Recipe