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recette butter poulet

Indian Butter Chicken Recipe

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Prep Time:20 minutes
Cook Time:35 minutes
Total Time:55 minutes
Course: Main course
Cuisine: Italian
Servings: 4 servings

Ingredients

FOR THE CHICKEN MARINADE

  • 400 g chicken breast
  • 3 tablespoons Greek yogurt
  • 2 crushed garlic clove
  • 1/2 teaspoon powdered ginger
  • 1/2 lemon juice
  • 1 teaspoon tandoori masala
  • 1 teaspoon garam masala
  • 2 teaspoons of oil
  • Salt

FOR THE SAUCE

  • 400 g peeled tomatoes in can
  • 1 chopped onion
  • 2 crushed garlic cloves
  • 1/2 teaspoon powdered ginger
  • 2 crushed cardamom seeds
  • 1 large handful of cashew nuts
  • 1 teaspoon powdered coriander
  • 1 teaspoon paprika
  • 1 teaspoon tomato paste
  • 1 tablespoon brown sugar
  • 15 cl crème fraîche
  • 2 tablespoons chopped coriander leaves
  • 50 g butter

Instructions

  • Cut chicken into small pieces and mix with all the marinade ingredients. Cover and leave to marinate for 3 hours in the fridge.
  • Meanwhile, in a pot, sauté the minced onion and garlic in a mixture of butter and oil.
    When they begin to be translucent, add all the other sauce ingredients except the cream, butter and fresh coriander. Cook covered for about 15 minutes over low heat.
    Then mix the sauce so that it is smooth and creamy. Return to low heat and add the cream and butter, simmer for a further 10 minutes.
  • To cook the chicken, you can brown it in a hot pan with a little butter until it is golden brown on all sides.
  • Then add the chicken to the sauce. Mix well, cook for a few more minutes.
  • Serve sprinkled with chopped fresh coriander leaves.