John Myers
Contents
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Ingredients
1. Marinade:
- 700 g Chicken breast fillet
- 1 tsp Chili Powder (recipe listed separately)
- 2 tbsp Freshly squeezed lemon juice
- 0,25 tsp Salt
2. Marinade:
- Pickled chicken fillet cubes
- 100 g Yogurt 30%
- 1 tsp Kasoori methi (fenugreek leaves)
- 1 tsp Garam Masala
- 1 tsp Chili oil
- 1 tsp Olive oil
- 1 tbsp Garlic-Ginger paste (recipe listed separately)
Butter sauce:
- 80 g Butter
- 2 medium sized Onions
- 1 tbsp Sugar
- 0,25 tsp Cardamom
- 0,5 tsp Cinnamon
- 0,75 tsp Ground cloves
- 1 tbsp Garlic and ginger paste
- 650 g Tomatoes a.d. Can chopped
- 1 tbsp Paprika powder
- 1 tsp Garam Masala
- 1 tbsp Kasoori Methi
- 100 ml Cream and something as a topping
- 1,5 tbsp Almond butter
- Possibly cayenne or chilli powder for seasoning
- Basmati rice for 4 people
Instructions
Production of chilli powder f.d. small supply:
- 3 teaspoons paprika, 2 teaspoons oregano finely ground, 1 teaspoon cumin, 1 teaspoon cayenne pepper. Mix everything together well.
Garlic-ginger-paste (garlic-ginger-paste):
- 50 g of garlic, peeled and cut into small pieces. 80 g peeled ginger, cut into small pieces. Put the same amount of water in a taller, narrow container, add chopped garlic and ginger and puree everything with a hand blender. Fill into a screw jar (made sterile with boiling water) and close tightly. Keeps in the refrigerator for several weeks. The paste can also be frozen in portions in an ice cube tray.
1. Marinade:
- Wash the chicken breast fillets in cold water, dry them well, remove any unevenness and cut into 4 cm cubes. Mix thoroughly with the ingredients of the 1st marinade in a bowl. Close the bowl with foil and let the meat soak for about 20-30 minutes.
2. Marinade:
- Put a little mortar into Kasoori Methi. Put together with all other ingredients in a bowl and stir well. Add the marinated chicken cubes and mix everything together well. The meat should be well covered. Close the bowl tightly with foil and place in the refrigerator overnight.
Completion:
- First prepare the rice at the same time as instructed on the packet and keep it warm. Heat a very large pan strongly. Lift the meat cubes out of the marinade, knock them off a little and fry briefly but hot on all sides without adding any oil or ghee. Immediately lift out of the pan and store temporarily in a bowl.
- Skin the onions, halve and cut into fine strips. Wipe the pan a little with kitchen paper. Then heat half of the butter in it. Add onions and sugar and let them caramelize until golden brown while turning several times. Add cardamom, cinnamon and clove powder and roast for about 2 minutes. Then add the remaining butter and the garlic-ginger paste and roast for 2 minutes. Then stir in tomatoes, paprika powder and garam masala and simmer everything over medium heat for about 20 minutes. Then take the pan off the heat for a moment and puree everything with the hand blender.
- Turn the heat down a little further. Put the pan back on the stove. Stir in Kasoori methi and cream, season with salt and pepper (and possibly a little more sugar) and add the meat. Mix well and let simmer again for approx. 15 minutes. Stir in the almond butter before serving.
- Make a large circle out of the rice, pour the butter chicken in the middle and drizzle with a tablespoon of liquid cream .......... then just let it taste .......... We had nothing further on, the meat, the sauce (and a lot of it) and the rice were enough for us ..............
