Butter Chicken

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3 lbs chicken thighs, whole 1 lemon, juiced 1 tbsp red pepper flakes (or other hot thing) 2 tsp salt

1 ¼ C yogurt 2 tbsp cream 1 tsp garlic paste 1 tsp ginger paste ¼ tsp coriander ¼ tsp cumin ¼ tsp garam masala ½ tsp salt

Make parallel cuts along each piece of chicken and marinade in a re-sealable plastic bag in the fridge for 30 minutes with lemon juice, red pepper, and salt. Stir together the yogurt, cream, ginger, garlic, coriander, cumin, garam masala, and the remaining salt. When the chicken has finished marinating, add this mixture to the bag and refrigerate overnight.


¼ white onion, chopped 1 shallot, finely chopped 1 tsp ginger paste 1 tsp garlic paste 1 tsp red chilli powder 1 tsp garam masala 1 tsp cumin ¼ tsp cayenne pepper ¼ tsp black pepper 1 bay leaf 2 tbsp brown sugar ¼ C butter 2 C canned, chopped tomatoes w/ juices 1 tbsp tomato paste 2 C water 1 C cream 2 tsp dried fenugreek (kasoori methi) Salt

Preheat oven to 400 °F. In a small bowl, combine the ginger, garlic, chilli powder, garam masala, cumin, cayenne pepper, black pepper, bay leaf, and brown sugar. Remove the chicken from the marinade, and place it on a baking pan, ensuring that all pieces are in a single layer. Bake until cooked through (~30 minutes), then remove the chicken from the oven and allow it to cool. While the chicken is roasting, sauté the chopped shallot and onion over medium heat. Add the butter, tomatoes, tomato paste, water, and spice mixture. Bring to a boil, and then let simmer for 20 minutes, stirring frequently. After simmering, let the tomato mixture cool a bit, and then put it through the blender to make a nice smooth sauce. Remove the chicken from the bones, and cut into bite-sized pieces. Add the chicken, cream, and fenugreek to the sauce, and simmer for 10 minutes, stirring frequently. Salt to taste.