Butter chicken 6 persons ingredients
3 cm ginger root, grated
4 cloves of garlic, pressed
2 tsp chili powder
salt and black pepper
½ tsp cumin powder
½ tsp coriander powder
4 tbsp yoghurt
700 g chicken thigh fillet strips or cubes
2 tbsp sunflower oil
120 g butter
2 onions in half rings
a bunch of coriander stems finely chopped, leaves coarsely chopped
1 tbsp garam masala
1 tsp turmeric
70 g tomato paste
1-2 tbsp cane sugar
400 g diced tomatoes (1 can)
2 tomatoes in cubes
1½ tbsp white wine vinegar
100 ml cooking cream
instructions
1. Mix the ginger, half the garlic, half the chili powder, 1 teaspoon salt and the cumin and coriander powder into the yogurt. Add the chicken fillet strips and cover. Let marinate for 1 hour in the refrigerator (a whole night is also good). 2. Heat the sunflower oil with half the butter in a frying pan. Fry the onion and coriander stalks for 5 minutes on low heat. Fry the rest of the garlic for 1 minute. Add the garam masala, turmeric, tomato puree and 1 tablespoon of cane sugar and fry for 2 minutes. 3. Add the canned tomatoes, fresh tomatoes and white wine vinegar to the pan and let it simmer for 10 minutes. Scrape the contents of the pan into a measuring cup and puree with a hand blender until a smooth sauce. (You can also use it in a blender.) Stir in the whipped cream. 4. Wipe the skillet clean. Melt the other half of the butter in the pan and fry the chicken strips (with yogurt) for 5 minutes. Add the sauce and let it simmer for another 5-10 minutes. Taste the sauce and add some sugar, salt and/or pepper to taste. Extra chili powder is also good. Sprinkle with plenty of coriander leaves and serve. Delicious with a naan. klik hier voor een foto er van