Where's the recipe for buttered chicken
Indian butter chicken - Murgh Makhani
I still remember the first thing that streamed up my nose when we moved back to Haidhausen last year: the smell of Indian cuisine. So far I wasn't really keen on the spicy Indian food ... but with an Indian to my neighbor who blows the steam from his cookshop in our direction every day, things have now changed! Ohh, that scent of oriental spices that unfold in the cooked food! This smell of the different dishes that our Indian neighbors prepare every day - every evening when I come home it fills my nose. Whet my appetite! Makes my mouth water. Mmmmhh!
And so I went on a search to pursue this daily temptation and to cook Indian myself. Pinterest is the name of the recipe search engine of my choice, do you know that? If not, try it out: Link. In any case, a recipe caught my eye that I knew from the photo that it would taste delicious: Indian butter chicken, in English "Butter Chicken" or in Indian "Murgh Makhani". The highlight: The chicken is marinated for a few hours in a marinade made from yoghurt and various spices, before it is then braised in the pot / pan with the tomato and cream or sour cream. The name-giving butter is first heated and, together with the marinade, forms the basis for the creamy sauce.
Ingredients for 3-4 people
For the marinade
- 200 ml of yogurt
- 1 tbsp lime juice
- 1 teaspoon turmeric, ground
- 2 tsp garam masala
- 1/2 teaspoon chili powder or cayenne pepper
- 1 teaspoon ground cumin
- 750g chicken (fillet)
For the curry
- 3 tbsp butter
- 300 ml of pureed tomatoes
- 3 tbsp sour cream
- 1 tablespoon of sugar
- 1-2 teaspoons of salt
- fresh coriander for garnish
- 1/2 red chilli pepper, if you like it spicy
With basmati rice and / or naan.
Preparation: Indian butter chicken
- Mix the ingredients for the marinade in a bowl. Cut the chicken into small pieces and add. Marinate for a few hours or overnight in the refrigerator covered with foil or a lid.
- Heat the butter in a saucepan or a deep pan. Add the marinade (without the chicken at first). As soon as the paste is hot, fry the chicken in it for about 4 minutes or cook until it is cooked through.
- Then add the tomatoes, sugar and salt and reduce everything. Simmer on a low flame for 30 minutes and allow to thicken.
- At the end stir in the sour cream and let it steep for another 5 minutes. Distribute on the plates and garnish with coriander and, if necessary, some chilli. Serve with the rice or naan.
Preparation: 15 minutes
Cooking or baking time: 35 minutes
Recipe categories: Asian / Oriental, hearty to hearty Search words: curry, chicken, Indian
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