Butter Chicken

Instructions

Marinade

• Cut the chicken meat into bite-sized pieces and separate from the bone if desired.

• Finely chop or press the garlic.

• Put the meat, half of the salt (1 tsp), half of the garlic (4 cloves), the yogurt, the juice of half a lemon, pepper, and curry powder into a bowl and mix well.

• Cover the marinated chicken and let it sit for at least 30 minutes, preferably overnight in the fridge.

Sauce

• Before you start with the sauce, you can already start cooking a pot of rice. It should be nicely done by the time the Butter Chicken is ready.

• Peel and grate the ginger and press it with the other 4 cloves of garlic into a paste (e.g., in a mortar or finely chop both).

• Heat olive oil in a large pan.

• Chop the onions (they don't have to be super fine) and sauté them in the hot oil.

• Add half of the butter (50g) and melt it in the pan.

• Fry the garlic-ginger paste, 1 tsp Garam Masala, 1 tsp hot paprika, 1 tsp mild curry powder, and some salt, as well as the cashews in the pan for about 1 minute.

• Deglaze with the strained tomatoes.

• Let it simmer for about 5 minutes.

• Remove the sauce from the heat and transfer it to a container for pureeing.

• Let it cool down a bit.

• Puree finely with an immersion blender.

Butter Chicken

• Sear the marinated meat with a little olive oil until the meat is almost cooked through (it doesn't have to be completely done).

• Bring the pureed sauce briefly to a boil with the cream.

• Add the cream to the sauce and mix.

• Season the sauce with salt and spices.

• Add the seared meat and the remaining butter (50g) to the sauce and let it simmer for 5 - 10 minutes.

Serving

• Instead of strained tomatoes, canned tomatoes or fresh tomatoes of the same weight are also great.

• For decoration, fresh parsley or cilantro.

• As a side dish, of course, good Basmati rice.

Enjoy this super delicious Butter Chicken recipe with your family. Bon appétit!