Butter chicken or Makkhani chicken (India) Ingredients: 1 teaspoon of - cumin powder - 2 teaspoons of - chili pepper - 2 - crushed cloves salt - 2 small pots of - yogurt (Bulgarian type) - 2 - medium tomatoes mixed in a blender (out of season, take peeled tomatoes from a can) - 2 - medium onions, chopped - 1 tablespoon of - whipped cream (no whipped cream). bomb!) - 50 g of - clarified butter (Indian 'Ghee') - 1- chicken cut into pieces (the pieces of breast must be cut WITH their piece of carcass) - 1 tablespoon of - tandoori masala - 1 tablespoon of - garam masala -1 teaspoon of cinnamon powder - 3 cloves of garlic and 3 cm of fresh ginger root mixed into a paste - 1 tablespoon of finely mixed cashew nuts - 2 tablespoons of chopped coriander leaves.
Utensils： 1 Wooden spoon 1 Oven ovens- 1 casserole dish- 1 fryer- 1 saucepan pots and pans- 1 Kitchen whisk whisks- Buy 1 dish-
Total time:
25 min
Preparation:
10 min -
Cooking:
15 min
Phase 1
Prepare the marinade: mix 1 pot of yogurt with the massalas (tandoori and garam), cinnamon, cloves and cumin. Salt.
Phase 2
Coat the chicken pieces and leave to marinate for at least 1 hour.
Phase 3
Preheat theoven at maximum (a tandoor oven is a real furnace!) and cook the chicken there for 10 minutes.
Phase 4
Remove and let sit.
Phase 5
In a casserole dish, melt the ghee and brown the onions, then add the garlic/ginger paste and leave to fry for a few
Phase 6
minutes. Add a spoonful of water from time to time to avoid
Phase 7
that’s all it takes.
Phase 8
Let cook until the fat separates.
Phase 9
Add the cashew nut paste, chili powder, tomato puree and cook for 10 minutes over low heat. Add the second pot of youghourt, the whipped cream and the chicken pieces. Mix well and let simmer
Phase 10
another 15 to 20 minutes.
Phase 11
Arrange on a deep dish and sprinkle with chopped coriander leaves.
Utensils： 1 Wooden spoon 1 Oven ovens- 1 casserole dish- 1 fryer- 1 saucepan pots and pans- 1 Kitchen whisk whisks- Buy 1 dish-
Total time:
25 min
Preparation:
10 min -
Cooking:
15 min
Phase 1
Prepare the marinade: mix 1 pot of yogurt with the massalas (tandoori and garam), cinnamon, cloves and cumin. Salt.
Phase 2
Coat the chicken pieces and leave to marinate for at least 1 hour.
Phase 3
Preheat theoven at maximum (a tandoor oven is a real furnace!) and cook the chicken there for 10 minutes.
Phase 4
Remove and let sit.
Phase 5
In a casserole dish, melt the ghee and brown the onions, then add the garlic/ginger paste and leave to fry for a few
Phase 6
minutes. Add a spoonful of water from time to time to avoid
Phase 7
that’s all it takes.
Phase 8
Let cook until the fat separates.
Phase 9
Add the cashew nut paste, chili powder, tomato puree and cook for 10 minutes over low heat. Add the second pot of youghourt, the whipped cream and the chicken pieces. Mix well and let simmer
Phase 10
another 15 to 20 minutes.
Phase 11
Arrange on a deep dish and sprinkle with chopped coriander leaves.