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Butter chicken

Butter chicken is a lovely and creamy, spicy Indian casserole. I love butter chicken. It’s a dish that’s perfect to serve during the months of fall. Butter chicken takes a while to cook because the chicken needs to be left in a delicious marinade overnight, so it absorbs flavor and becomes extra tender. But it’s well worth the wait! I’ve served butter chicken with cauliflower rice, but plain rice works just as well. You can serve it with flat bread or naan bread and raita. And try mig Indian Dhal, pumpkin soups and Massaman Curry, too. Enjoy!

Butter chicken

Mad for 4-6 persons
Preperation + 12 t. / Cooking + 12 t. / Total + 12 t.
Ingredients

Marinade

3 cloves garlic

1.5 tsp. salt

2 tsp. turmeric

1 tsp. cinnamon

Ca. 1 tbsp. freshly grated ginger

50 ml olive oil

1 tbsp. white wine vinegar

1 tsp. chili, fresh or dried

200 ml yoghurt, natural

 

750 g chicken breast fillets

Sauce

Ca. 50 g butter

3 cloves garlic, minced

1 tsp. chili powder

4 tsp. garam masala

3 tsp. paprika

Ca. 1 tbsp. freshly grated ginger

200 ml chicken stock

1 tin chopped tomatoes

300 ml cream

4 tbsp. tomato puree

Salt and pepper to season

Extras

Rice or cauliflower rice

Cashew nuts

Coriander or parsley

Flat bread

Raita

Approach

Marinade

Mix all the ingredients (except for the chicken) in a large bowl for an even marinade. Dice the chicken and put it into the marinade. Let the chicken soak in the marinade overnight in the fridge.

Then “brown” the chicken with the marinade in a pot that’s large enough to make the sauce. The chicken only needs to get a little color, not cook all the way through. Remove the browned chicken from the pot, with a little of the liquid (that’s where all the good flavor is) and put it in a bowl. Now make the sauce.

Sauce

Melt the butter in the pot and allow it to bubble slightly. Sauté the garlic, chili powder, garam masala, paprika and ginger. Be careful not to burn the spices. Keep an eye on it and stir the pot well. Then add the stock, chopped tomatoes, cream and the tomato puree. Let the sauce simmer for a few minutes. Then return the chicken to the pot and leave it to simmer with the lid on. It’s best if it’s allowed to simmer for a long time. If you don’t have time to leave the sauce to simmer to thicken it, you can thicken the sauce by adding, e.g., a little cornflour.

Serve butter chicken with cauliflower or plain rice, cashew nuts, coriander, flatbread and raita. Enjoy!

 

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