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
1.25 kg 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
coriander leaves, fresh
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.
01. 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.