A simple recipe for butter chicken
Would you like a healthier take on your go-to Friday night curry? Try our simple butter chicken recipe; you can prepare it by marinating the meat the day before.
Ingredients
- 500g chicken thighs without skin and bones
- To make the marinade
- Juice from 1/2 to 1 lemon, to taste
- 2 teaspoons cumin powder
- 2 teaspoons paprika
- 1-2 teaspoons of spicy chili powder
- 200g organic yogurt
- to make curry
- 2 tablespoons of vegetable oil
- 1 big, chopped onion
- 3 smashed garlic cloves
- Deseeded and coarsely sliced one green chili (optional)
- a thumb-sized piece of grated ginger
- Garam masala, 1 teaspoon
- Ground fenugreek, 2 teaspoons
- 3 tablespoons of tomato purée
- 300 ml of chicken broth
- 50 grams of toasted almond flake
- to assist (optional)
- prepared basmati rice
- Nash bread
- Lime pickles or mango chutney
- vibrant coriander
- lime slices
Method
STEP 1
Combine the marinade ingredients with some spice in a medium bowl. Toss the chicken with the marinade after chopping it into bite-sized pieces. For one hour or overnight, cover and chill in the refrigerator.
STEP 2
Oil should be heated in a sizable, sturdy pot. Add spice with the onion, garlic, green chili, and ginger. Fry for 10 minutes, or until soft, over medium heat.
STEP 3
After cooking the tomato purée and spices together for 2 more minutes until aromatic, add the broth and chicken that has been marinating. Cook for 15 minutes, then stir in any marinade that is still in the bowl. After 5 minutes of simmering, add the roasted almonds. If desired, serve the dish with rice, naan bread, chutney, coriander, and lime wedges.
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