The Butter Chicken
Experience the warmth and flavor of The Butter Chicken, a creamy tomato dish featuring tender chicken pieces, perfect for family dinners and gatherings.
Ingrédients
Main Ingredients
- 600 g Hähnchenbrust (chicken breast), diced
- 150 g Naturjoghurt (plain yogurt)
- 1 TL Kurkuma (turmeric)
- 1 TL Kreuzkümmel (cumin)
- 1 TL Garam Masala
- 1 TL Paprikapulver (sweet paprika)
- 1 TL Salz (salt)
- 1 EL Zitronensaft (lemon juice)
- 1 EL Öl (oil)
- 2 EL Butter
- 1 Zwiebel (onion), finely chopped
- 2 Knoblauchzehen (garlic cloves), minced
- 1 EL geriebener Ingwer (grated ginger)
- 1 TL Korianderpulver (coriander powder)
- 1 TL Garam Masala
- 1/2 TL Chilipulver (chili powder), optional For heat
- 400 g passierte Tomaten (crushed tomatoes)
- 150 ml Sahne (cream) or Kokosmilch (coconut milk) For lactose-free option
- 1 TL Zucker (sugar)
- Salt to taste
- Frischer Koriander (fresh coriander leaves) for garnish
Instructions
Preparation
- Gather all the ingredients and measure them out for easy access.
- In a large mixing bowl, combine yogurt, turmeric, cumin, garam masala, paprika, salt, lemon juice, and oil. Mix thoroughly.
- Add the diced chicken to the marinade and coat well. Cover and refrigerate for at least 30 minutes or overnight.
Cooking
- Heat oil in a large skillet over medium heat. Add marinated chicken and cook for 6-8 minutes until golden brown.
- Remove the chicken and set aside.
- In the same pan, melt butter and add chopped onion. Sauté until lightly golden.
- Add minced garlic and grated ginger, sauté for 1 minute until fragrant.
- Add coriander powder, garam masala, and optional chili powder. Stir for 30 seconds.
- Pour in crushed tomatoes and simmer for about 10 minutes.
- Stir in cream and sugar, cook on low for an additional 5 minutes.
- Return the cooked chicken to the pan, stir well, and cook for another 5 minutes.
- Adjust salt to taste and add more chili powder if desired.
- Remove from heat, garnish with fresh coriander, and serve hot.
Notes
To enhance your Butter Chicken experience, serve with basmati rice or naan bread. Adjust spices to your preference. Leftovers can be refrigerated for 3-4 days or frozen for 2-3 months.