Butter Chicken

Description: This is our recipe for Butter Chicken. It is one of Miriam's favorite dishes, and when we make Butter Chicken, it has to be this exact recipe. Simply delicious!

XXL

Author: Daniel

Publication Date: 2024-12-28

Category: Main dish

Cuisine: Indian

Preparation Time: 1H30M

Baking Time: 1H

Total Time: 2H30M

Yields: 12 servings

Ingredients

• 2 kg chicken breast
• 90 g ginger (unpeeled)
• 4 large cloves 22 g garlic (pressed)
• 4 tsp 9 g paprika powder (hot)
• 2 pieces 60 g lime juice (freshly squeezed)
• 4 tsp 26 g salt
• 4 tbsp 20 g garam masala
• 2 tsp 3 g cayenne pepper
• 600 g cream yogurt (10%)
• 4 large 440 g onions (chopped)
• 150 g butter (for frying)
• 2 kg crushed tomatoes
• 4 tsp 8 g cinnamon
• 4 tsp 35 g salt
• 4 tsp 6 g cayenne pepper
• 4 tsp 10 g garam masala
• 4 tsp curry spice (of choice)
• 2 tsp turmeric
• 90 g ginger (unpeeled)
• 4 large cloves 22 g garlic
• 800 ml cream
• 200 g butter
• 4 tbsp 88 g honey (liquid)

Instructions

1. Spiciness note: This recipe is a bit spicy. If you can't tolerate spice, we recommend using a mild curry powder and omitting the cayenne pepper.
2. Cut the meat: First, cut the meat into cubes. These cubes should not be too small, or it will fall apart. Cubes about 2 cm by 2 cm are ideal.
3. Next, place the meat into a baking dish.
4. Mix the marinade: In a bowl, start preparing the marinade. First, peel the ginger, cut it into small cubes, and use a blender or coffee grinder to make ginger puree. Add the ginger puree to the bowl.
5. Add garlic: Next, press the garlic into the bowl using a garlic press.
6. Add spices: Now, add the paprika powder, squeeze the limes over the bowl, and then add the salt, garam masala, and cayenne pepper.
7. Add yogurt: Finally, add the yogurt and mix everything thoroughly.
8. Apply marinade to meat: Now, spread the marinade over the meat and mix again.
9. Cool the meat: Now place the meat in the refrigerator for at least 2 hours. It's better to prepare the meat the day before.
10. Bake the meat: After this time, place the meat in a preheated oven at 170 °C for 40 minutes.
11. Prepare the sauce: During this time, prepare the sauce. First, fry the onions with the first part of the butter. Then add the crushed tomatoes and bring to a boil.
12. Mix the spices: Next, mix the spice blend of cinnamon, salt, cayenne pepper, and turmeric and add it to the sauce.
13. Add ginger and garlic: After that, add the ginger puree and pressed garlic.
14. Simmer the sauce: Let everything simmer on low heat with the lid on until the meat is ready (about 20 minutes).
15. Add cream, butter, and honey: Then add the cream, the remaining butter, and the honey.
16. Add the meat to the sauce: Now add the meat with the marinade, for example using a ladle. Leave the liquid water/fat in the baking dish (can be discarded).
17. Bring curry to a boil and serve: Now bring the curry to a boil again and serve with a side like couscous, rice, or naan bread.
18. Freeze the recipe: The recipe freezes very well, which is why we always make this huge portion.

Nutritional Information