Butter Chicken with Cream
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Per portion
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For 1 portion
- Chicken breastOr: Chicken thigh200 g
- Plain yogurt50 g
- Tomatoes 150 g pureedOr: Pureed tomatoesas needed
- Heavy cream50 ml
- ButterOr: Ghee20 g
- Onions1 Stk
- Garlic cloves1 Stk
- Ginger1 cm
- Garam masala½ tsp
- Curry powder¼ tsp
- Turmeric¼ tsp
- Sweet paprika¼ tsp
- Coriander powder¼ tsp
- Cilantro1 bunch
- Iodized salt1 tsp
Step by step
- 1
Cut chicken into bite-size pieces.
- 2
Marinate with yogurt, pressed garlic, ginger, garam masala, turmeric and paprika for 30 minutes.
- 3
Sear chicken in a pan with oil and remove.
- 4
Melt butter in a pot, sauté onions until translucent.
- 5
Add remaining garlic and ginger, briefly fry.
- 6
Stir in curry powder and coriander powder, toast briefly.
- 7
Add pureed tomatoes and simmer 15 minutes.
- 8
Stir in cream, return chicken to the pot.
- 9
Simmer over low heat for 10 minutes, season with salt.
- 10
Sprinkle with fresh cilantro and serve with rice or naan.
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