NEW - NEU - NOUVEAU -

NEW - NEU - NOUVEAU -

NEW - NEU - NOUVEAU -

NEW - NEU - NOUVEAU -

planted.pulled

planted.pulled

planted.pulled

planted.pulled

planted.pulled

planted.pulled

Butter chicken

Moderate

30

minutes

For

4

servings

To the cook

This goes in

  • 2 tsp vegetable oil
  • 1 onion, chopped
  • 1 tsp garlic, chopped
  • 1 tsp ginger, chopped
  • 1.5 tsp garam masala
  • 1.5 tsp. ground cumin
  • 1 teaspoon ground coriander
  • 1 tomato, chopped
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 250ml coconut milk
  • 1 teaspoon sugar

Marinade

Ingredients

  • 350 g planted.chicken
  • 1⁄2 unflavoured yoghurt or vegetable yoghurt (optional)
  • 1 tablespoon minced garlic
  • 1 tablespoon finely chopped ginger
  • 1 1⁄2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 1 teaspoon chili powder
  • 1 teaspoon salt

Ingredients

Preparation

  1. Mix the ingredients for the marinade well with the planted.chicken and marinate for at least 1 hour.
  2. Heat vegetable oil in a large pot and sauté onions until soft, then add garlic and ginger and sauté for 1 more minute.
  3. Add the garam masala, cumin and coriander and cook for 20 seconds, stirring regularly.
  4. Add the tomatoes, chilli and salt and simmer for 15 minutes until the sauce thickens.
  5. Put the sauce in a blender and mix until it has a creamy consistency, then put it back into the pot. Add the coconut milk and sugar to the sauce and bring to the boil.
  6. Fry the marinated planted.chicken in a pan until golden brown (approx. 5 minutes), then add to the sauce and mix well.
  7. Serve with cooked rice.

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