Indisches Butterhühnchen (Print Version)
# Ingredients:
01 -
300 g chicken breast pieces
02 -
3 cloves garlic
03 -
10 g ginger (for marinating)
04 -
juice of half a lime
05 -
50 g plain yogurt
06 -
½ tsp garam masala (for marinating)
07 -
½ tsp turmeric
08 -
½ tsp salt
09 -
½ tsp cayenne pepper
10 -
1 onion
11 -
10 g ginger (for sauce)
12 -
30 g butter
13 -
1 tsp honey
14 -
250 g pureed tomatoes
15 -
50 g heavy cream
16 -
1 tsp garam masala (for sauce)
17 -
1 tsp paprika
18 -
salt
19 -
pepper
# Instructions:
01 -
Brown the chicken in butter first, then pour over the sauce and simmer for five minutes.
02 -
Let onions and ginger cook in butter, toss in the honey.
03 -
Pour in pureed tomatoes, toss in cream and all the spices, cook for about five minutes, then blend it up.
04 -
Mix garlic and ginger with all the spices and yogurt, let the chicken soak in that for at least an hour.
05 -
Chop chicken breast into bite-sized pieces.
# Notes:
01 -
Leaving the chicken in the marinade longer really makes it more tender.