Description
RECOMMENDED EQUIPMENT
- sharp knife
- cutting board
- 2 medium sized bowls
- rice cooker (or pot with lid)
- large pan
- medium sized pan
Ingredients
Units Scale
CHICKEN & MARINADE
- 800 grams chicken breast
- 60 grams full-fat yogurt
- 4 garlic cloves
- 1 tbsp garam masala
- 1 tsp cayenne pepper
- 1 tsp ginger powder
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp salt
- 300 milliliters chicken broth
- 400 milliliters canned coconut milk
- 100 grams tomato paste
- 1 white onion
- 4 garlic cloves
- 1 fresh chili pepper
- 2 tbsp butter
- 1 tbsp clarified butter
- 1 tbsp fresh ginger
- 1 tbsp fresh cilantro
- 1 tbsp garam masala
- 1 tsp cumin
- 1 tsp turmeric
- salt & pepper to taste
- lemon juice to taste
- 200 grams basmati rice
- 4 naan bread slices
- 2 tsp fresh cilantro
Instructions
- Peel all the garlic cloves.
- In a medium sized bowl, prepare the marinade for the chicken. To do this, mix 60g (1/4 cup)yogurt, 1 tsp salt, 1 tsp ginger powder, 1 tsp turmeric, 1 tbsp garam masala, 1 tsp cumin, 1 tsp cayenne pepper and 4 of the minced garlic cloves together.
- Roughly chop the chicken breast into bite-sized pieces and mix with the marinade. Place the bowl in the fridge for at least 30 minutes (overnight if you prefer) and let the meat marinate.
- In the meantime, cut the white onion into small pieces and set aside.
- Finely chop the remaining 4 cloves of garlic or put them through a garlic press later. Set aside.
- Peel the fresh ginger and either grate finely or chop finely and set aside.
- Finely chop the fresh chilli pepper and use all the seeds or just a few, depending on your preference. Set aside.
- Pluck the coriander leaves from the stalks and chop finely. Set aside.
- Wash the rice and cook in a rice cooker or pot with lid and keep warm.
- Heat a large frying pan over medium heat and add 1 tbsp clarified butter. Take the chicken pieces out of the fridge and place directly in the hot pan. Fry on both sides until crispy. The chicken should still be on the raw side on the inside at this point, as it will finish cooking in the sauce later and become so tender this way. Remove the chicken from the pan into a bowl and set aside.
- Put the pan back on the stove, add 1 tsp of butter and fry the onion pieces over a medium heat until they are transparent and soft.
- Now add 100ml chicken broth and deglaze. Simmer over a medium heat until a kind of cream has formed, about 5 minutes.
- Now add 1 tbsp butter, 1 tbsp freshly chopped ginger, 1 tbsp garam masala, 1 tsp cumin, 1 tsp turmeric, the chopped chilli pepper and the 4 minced garlic cloves to the pan and fry for 30 seconds. Then add 100g (3.5 oz) tomato paste, mix everything together and fry again for 1-2 minutes. Reduce the temperature to low.
- Now add 200ml chicken broth and 400ml coconut milk. Stir everything well and bring the sauce to a boil. Add the chicken and meat juice to the sauce in the pan and simmer until the sauce thickens and the fat from the butter appears dark on the surface in some places. Small lakes of butter will form, so to speak. This will take about 15 minutes.
- Stir the butter chicken well and add another tablespoon of butter. Remove the pan from the heat and season to taste with salt, pepper, chopped coriander and lemon juice.
- Pour the rice into deep plates or bowls and top with the butter chicken. Serve with a slice of naan bread and fresh coriander.
- Passive Time: 45 min
- Cook Time: 30 min