Butter chicken |:  Goodbye!

Butter chicken |: Goodbye!


Hugo Saint-Jacques recipe.

Difficulty level: Easy
Total yield: 4 doses
Preparation time: 15 minutes
Cooking time: 30 minutes
Marinating time: 30 minutes

  • 700 g chicken skin, degreased
  • 1⁄4 cup (60 ml) salted butter
  • 1 sliced ​​onion
  • 1 C. (15 ml) crushed ginger
  • 1 chopped garlic
  • 6 branches of cilantro, cut
  • 1 C. 1 tablespoon (15 ml) garam masala
  • 1 C. (5 ml) ground paprika
  • 1 C. (5 ml) ground turmeric
  • 1 C. (5 ml) ground cumin
  • 1 C. (5 ml) ground cinnamon
  • 1⁄2 cup (125 ml) tomato paste
  • 1 cup (250 ml) chicken broth
  • 2 cups (500 ml) 35% cooking cream
  • 1 lemon, juice և peel և

Step 1: First, mix the dry spices in a bowl. (Garam masala, paprika, cumin, turmeric and cinnamon). Cut the chicken thighs into 1-inch cubes, place in a large bowl, then season with half of the dry spices. Leave to marinate in the refrigerator for 30 minutes.

Step 2: Melt the butter in a round mold, sweat the onion, ginger, coriander branches. Add the rest of the dry spices and cook for 1 minute on a low heat to roast well. Continue to cook the chicken cubes և lightly brown them for 4-5 minutes.

Step 3: Then add tomato paste, soak in chicken broth with 35% cream. Bring to a boil, then lower the heat to simmer for 30 minutes. Adjust the spice with salt and pepper, then finish with lemon juice and spice.

Step 4: Garnish the chicken with fresh cilantro, serve with basmati rice and your favorite vegetables.

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