Butter chicken
ANTI-CHEF · ♥ 2K likes · 23.4K views · 7 min video
Read about breast in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 800 g chicken breast
- 1 tbsp ginger
- 1½ tbsp garlic
- ½ cup yogurt
- 1 tsp turmeric
- 1 tsp cumin
- 2 tsp garam masala
- 1 tsp chili powder
- 1 tsp salt
- 1 tbsp finely grated ginger
- 1½ tbsp finely grated garlic
- 1 tsp chili powder
- 1¼ tsp salt
- 1½ tsp garam masala
- 1 tsp coriander
- 1½ tsp cumin
- 1 cup heavy or thickened cream
- 400 g crushed tomatoes
Cut chicken breast into bite-size pieces. Wash the knife and cutting board.
Mince ginger and garlic into a bowl; add yogurt, turmeric, cumin, garam masala, chili powder and salt, and mix well with the chicken.
- onions
Prepare the sauce ingredients: finely grated ginger and garlic, chili powder, salt, garam masala, coriander, cumin, cream, oil and butter. Chop onions and crush tomatoes.
- oil
Heat oil in a large skillet until close to sizzling; add the chicken for a couple of minutes, not cooking it through. Remove and set aside.
Par-cooking the chicken
- butter
In the same pan add butter and a little oil, then the onions; cook about five minutes until they start to sweat, scraping them down the sides of the pan.
Add ground coriander, garam masala and cumin, then the tomatoes, chili powder and salt. Turn the heat down and simmer until thickened and a deep dark red.
- water
Transfer to a blender with a little water and blend; return the puree to the pan.
Stir in the heavy cream until blended, add the chicken with its juices and cook about 10 minutes until the chicken is cooked through and the sauce is thick and bubbly.