Indian Butter Chicken
⏳ Time
1 hour
🥕 Ingredients
20
🍽️ Servings
6
Description
Butter chicken is slightly roasted chicken in a sauce made from tomatoes and a variety of spices. In addition to the usual ginger and garlic, it includes cloves, cinnamon, cardamom, and fenugreek, as well as the traditional Indian spice mix garam masala. The heat from the chili peppers and the spices is mellowed by cream, which is added to the sauce at the end.
Ingredients
- Poultry - 1 piece
- Natural Yogurt - 7.1 oz
- Fenugreek - 0.2 oz
- Turmeric - 1 tablespoon
- Garam Masala - 2 spoons
- Ginger - 2.1 oz
- Garlic - 9 cloves
- Ground ancho chili pepper - 2 pieces
- Ghee - 2.1 oz
- Canned Tomatoes (Pelati) - 28.2 oz
- Mild Chili Spice - 1 tablespoon
- Fenugreek - 1 tablespoon
- Cardamom - 5 pieces
- Clove - 2 pieces
- Cinnamon - 1 piece
- Cream - 5 fl oz
- Cardamom - 1 piece
- Salt - to taste
- Sugar - to taste
- Cilantro - to taste
Step by Step guide
Step 1
Cut the chicken into small pieces: drumsticks, thighs, wings, and breasts halved.
Step 2
Mix the yogurt, fenugreek leaves, turmeric, garam masala, a crushed garlic clove, 20 g of minced ginger, and a teaspoon of salt.
Step 3
Coat the chicken with this marinade, cover it with plastic wrap, and refrigerate for at least 4 hours.
Step 4
Bake the chicken in an oven preheated to 392°F for 20 minutes.
Step 5
In a heavy-bottomed pot, heat the clarified butter.
Step 6
Add cardamom, cloves, and cinnamon, and sauté for a couple of minutes until the spices release their fragrant aroma.
Step 7
Add fenugreek, 8 cloves of minced garlic, 40 g of minced ginger, and finely chopped green chili. Cook, stirring, for another 4 minutes.
Step 8
Add tomatoes, ground chili, and salt, stir, and cook for 30 minutes covered on low heat.
Step 9
Add the roasted chicken, stir, sprinkle with garam masala, add salt and sugar to taste, and cook for an additional 10 minutes.
Step 10
Pour in the cream, stir, bring to a boil, and remove from heat.
Step 11
Garnish the finished dish with chopped cilantro.
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