Butter Chicken
Source: https://www.oldenburger-professional.com/rcp_recipe/butter-chicken
Total time
90 Minutes
Difficulty
advanced
Ingredients
Quantity | Unit | Ingredient |
---|---|---|
40 | g | garlic, finely chopped |
60 | g | ginger, finely grated |
5 | red chili peppers without seeds, minced | |
20 | g | mustard seeds, roasted |
40 | g | sweet paprika powder |
15 | g | ground cumin |
15 | g | ground coriander seeds |
40 | g | garam masala |
200 | ml | Oldenburger Chef’s Cooking Cream UHT, 20% fat |
200 | g | Oldenburger Curd |
1250 | g | chicken breast fillets, cut in large pieces |
30 | g | Oldenburger Butter, unsalted |
300 | g | onions, cut into rings |
70 | g | tomato paste |
500 | ml | water |
500 | ml | Oldenburger Chef’s Cooking Cream UHT, 20% fat |
15 | ml | lime juice |
salt and pepper | ||
almond flakes | ||
coriander leaves, fresh | ||
naan bread |
Preparation
Mix the garlic, ginger, chilli and spices. Stir half of the spice mixture together with the Oldenburger Chef’s Cooking Cream and the Oldenburger Curd until smooth, and then marinate the chicken in this sauce for at least 1 hour.
Making the sauce
Melt the Oldenburger Butter in a pan and sauté the onions in it. Add the remaining spice mixture and tomato paste, then add water and Oldenburger Chef’s Cooking Cream, and reduce until creamy. Flavour with lime juice, salt and pepper.
Making the Butter Chicken
Drain the marinated chicken and sear or grill it, and then add it to the sauce. Simmer everything together.
The Final Touch
Garnish the butter chicken with almond flakes
and coriander and serve with naan bread.
Tips from Chefs to Chefs
Cooking cream will add a wonderfully smooth texture to any sauce. Compared to butter, the fat’s crystallization is delayed in cream. Thus large parts of the fat stay liquid even at low temperatures – leaving the sauce looking appetizingly for longer.
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