Indian Butter Chicken Recipe
Indian Butter Chicken
We are in the kitchen to make butter chicken masala, one of the most loved and known classics of Indian cuisine in many parts of the world. The most accessible ingredients have met in this recipe for you. Chicken, some yoghurt, the spices we usually have in our homes, onions, ginger and butter.
Materials:
For marination:
• 500 grams chicken thigh (boneless and skinless)
• 1 teaspoon of salt
• 2 tablespoons of yogurt
• 1 teaspoon of fresh ginger (grated)
• 2 cloves of garlic (crushed)
• Juice of ¼ lemon
• 1 teaspoon of hot ground red pepper
• 2 tablespoons of oil
For sauce:
• 2 tablespoons of oil
• 3 tablespoons of butter
• 1 teaspoon of mustard seeds (according to desire)
• 1 onion
• 1 teaspoon of salt
• 2 cloves of garlic (crushed)
• 1 teaspoon of fresh ginger (grated)
• 2 tomatoes
• 1 glass of tomato puree
• 2 teaspoons of granulated sugar
• 3 tablespoons of raw cashews
• 1 teaspoon ground red pepper
• ¼ teaspoon allspice
• ¼ teaspoon of curry (powder)
• ¼ teaspoon ground coriander
• ¼ teaspoon of cumin
• 3 tablespoons of cream
For its presentation, as desired:
• 1 tablespoon of cream (warm)
• 3 sprigs of parsley
• 4 pieces of lavash
Fabrication:
• Cut the chicken thighs into cubes and put them in a deep bowl. Add all the necessary ingredients for marination to the bowl with the chicken and mix it with the help of a spoon. Let the chicken rest in the refrigerator for at least 30 minutes.
• Place a large and wide pan on the biggest burner of your cooker and turn on the bottom on high heat. Heat oil and just a tablespoon of butter in the pan.
• Place chicken pieces one by one into the heated oil. Roast the chickens without turning the heat down, until they turn a dark color on the outside.
• Take the pan off the stove and take the chicken pieces into another deep plate without draining the oil.
• Put the pan back on the stove and turn it down quite a bit. Add mustard seeds and diced ends and lightly salt.
• While the onions are roasting, peel the skins of the tomatoes and cut them into small cubes. When the onions soften, add the tomatoes and tomato puree to the pan and cook for a few minutes.
• When the tomatoes have cooled down, add hot water and cashew nuts to them, reduce the heat of the stove and cook for 15-20 minutes until they get thick.
• Finally, add granulated sugar and powdered red pepper. Take the sauce in the pan from the stove, pass it through the blender and strain it back into the pan.
• Add a tablespoon of butter, cream, coriander, cumin, curry and allspice to the sauce in the pan, mix and cook on low heat.
• When the sauce comes to a boil, add the chickens waiting on the side, the water that has accumulated under it and the last tablespoon of butter and cook on low heat for 5 minutes.
• You can serve the dish hot with warm cream, parsley or coriander, lavash or basmati rice.