How To Make The Creamiest Butter Chicken
Zutaten
- Bay leaf · dried2
- Cinnamon stick2
- Clove1 TL + 4
- Black cardamom21
- Peppercorn1 EL
- Cumin · ground9 ½ TL
- Coriander seed · ground5 EL
- Nutmeg½
- Ginger · peeled1
- Garlic6 Zehen
- Olive oil3 EL
- Salt1 Prise + 1 TL
- Turmeric · ground1 ½ TL
- Lemon · juiced½
- Kashmiri red chile powder2 TL
- Greek yoghurt½ Tassen
- Chicken thigh · boneless skinless8
- Butter4 EL
- Chili pepper · finely chopped2
- Onion · chopped1
- Canned tomato · crushed2 ½ Tassen
- Cashew½ Tassen
- Sugar2 EL
- Heavy cream2 EL
- Fenugreek · dried1 EL
- Cilantro · ground1 EL
- Rice · cooked
- Roti
- Paratha
Zubereitung
- Toast the bay leaf, cinnamon, cloves, cardamom, peppercorns, cumin, coriander seeds and nutmeg in a skillet over medium heat for 1 to 2 minutes until fragrant but not burnt. Cool, then grind to a fine powder.
- Blend the ginger, garlic, oil and salt into a smooth paste.
- Whisk 2 tablespoons of the ginger-garlic paste, 2 teaspoons of the garam masala, the turmeric, ground cumin, ground coriander, salt, lemon juice, Kashmiri chilli powder and yogurt. Toss in the chicken, cover and refrigerate for at least 3 hours, ideally overnight.
- Soak wooden skewers in water for at least 1 hour.
- Set an oven rack to the highest position and turn the grill to high. Set a wire rack over a rimmed baking sheet.
- Thread the chicken onto the skewers, place on the rack and broil for 15 minutes, turning every 5 minutes, until browned and cooked through. Cool slightly and slide the chicken off the skewers.
- Melt 2 tablespoons of the butter with the olive oil in a large high-sided skillet over medium heat. Add the cumin seeds, cardamom, bay leaf, cloves, green chillies and turmeric and fry for 1 minute. Add the onion and cook for about 5 minutes until lightly browned. Add the remaining ginger-garlic paste and cook for 1 minute. Add ground cumin, Kashmiri chilli powder, ground coriander and 1½ teaspoon
- Add the crushed tomatoes, cashews and a pinch of salt and cook, stirring often, for 10 to 15 minutes until the tomatoes are deep dark red and the cashews are soft.
- Blend the tomato mixture with ½ cup water until completely smooth, adding up to ½ cup more water if needed. If your blender is not powerful, strain the gravy through a fine sieve.
- Return the gravy to the cleaned pan. Add the remaining 2 tablespoons of butter, the sugar and the cooked chicken. Cover and cook on low heat for 10 minutes until the chicken is warmed through.
- Stir in the heavy cream and fenugreek leaves and season with more salt to taste. Garnish with cilantro and serve.
Zusammengefasst aus dem Video von Tasty. Schau es dir für die Details an.
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