BUTTER CHICKEN
ginger garlic paste
thumb sized piece ginger
3 cloves garlic
½ tablespoon olive oil
pinch salt
marinade
1 tablespoon ginger-garlic paste
1 teaspoon garam masala
½ teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon salt
½ lemon [juice]
½ teaspoon kashmiri chili powder
¼ cup greek yoghurt [full fat]
4 chicken thighs [450 g]
gravy
2 tablespoons butter
1 tablespoon olive oil
¼ teaspoon whole cumin seeds
½ whole black cardamom pod
1 small dry bay leaf
2 cloves
1 green chili
¼ teaspoon ground turmeric
1 medium onion
1 tablespoon ginger-garlic paste
1 teaspoon ground cumin
½ teaspoon kashmiri chili powder
1 teaspoon ground coriander
1 teaspoon garam masala
1 ¼ cup canned tomatoes
¼ cup cashews
salt
¼ cup water
1 tablespoon sugar
1 tablespoon heavy cream
½ tablespoon dried fenugreek leaves
½ tablespoon freshly ground cilantro
basmati rice [cooked]
naan
roti
_ for the ginger-garlic paste peel ginger and chop into rough pieces
_ peel garlic
_ add ginger, garlic, oil and salt to a small food processor or blender
_ process into smooth paste
[alternatively you can used store-bought ginger-garlic paste]
_ cut chicken into bite-sized pieces
_ whisk together the marinade spices [ginger-garlic paste, garam masala, turmeric, ground cumin, ground coriander, salt, lemon juice, chili powder] with the greek yoghurt
_ toss chicken in the marinade and place in a bowl you can cover
_ refrigerate for at least 3 hours [ideally over night]
_ when ready to cook the chicken place onto a baking tray and place under the broiler of your oven
_ broil for about 15 min, tossing regularly [until browned on all sides]
_ remove from oven and set aside for later
_ while the chicken cooks make the gravy
_ finely chop onion
_ melt together 1 tablespoon butter and olive oil over medium heat
_ add cumin seeds, cardamom pod, bay leaf, cloves, chopped green chiles and turmeric
_ sauté for about 1 minute [until fragrant]
_ add onion and cook for about 5 minutes [until lightly browned]
_ add ginger-garlic paste and cook for another minute
_ add ground spices [cumin, chili powder, coriander, garam masala] and stir for another minutes until well combined
_ add canned tomatoes, cashews and a pinch of salt
_ cook for about 10-15 minutes [stir often] until tomatoes are a deeper, dark red color and cashews are soft
_ transfer to a blender [or use a stick blender], add water and blend mixture until smooth [add more water if needed]
[if you like it super smooth you can strain the mixture through a sieve]
_ return gravy to the pan
_ add remaining 1 tablespoons butter, sugar and the chicken
_ cook over low heat for about 10 minutes
_ stir in the heavy cream and fenugreek
_ season with more salt to taste
_ garnish dish with fresh cilantro and serve with basmati rice, naan or roti
INDISCHES BUTTER-HÜHNCHEN
Ingwer-Knoblauch-Paste
daumengroßes Stück Ingwer
3 Zehen Knoblauch
½ Esslöffel Olivenöl
Prise Salz
Marinade
1 Esslöffel Ingwer-Knoblauch-Paste
1 Teelöffel Garam Masala
½ Teelöffel gemahlener Kurkuma
1 Teelöffel gemahlener Kreuzkümmel
1 Teelöffel gemahlener Koriander
½ Teelöffel Salz
½ Zitrone [Saft]
½ Teelöffel Kashmiri-Chili-Pulver
60 g griechischer Joghurt [Vollfett]
4 Hähnchenschenkel [450 g]
Sauce
2 Esslöffel Butter
1 Esslöffel Olivenöl
¼ Teelöffel ganze Kreuzkümmelsamen
½ ganzer schwarzer Kardamom
1 kleines trockenes Lorbeerblatt
2 Gewürznelken
1 grüner Chili
¼ Teelöffel gemahlener Kurkuma
1 mittelgroße Zwiebel
1 Esslöffel Ingwer-Knoblauch-Paste
1 Teelöffel gemahlener Kreuzkümmel
½ Teelöffel Kashmiri-Chili-Pulver
1 Teelöffel gemahlener Koriander
1 Teelöffel Garam Masala
250 g Dosentomaten
30 g Cashewnüsse
Salz
60 ml Wasser
1 Esslöffel Zucker
1 Esslöffel Sahne
½ Esslöffel getrocknete Bockshornkleeblätter
½ Esslöffel frisch gemahlener Koriander
Basmati-Reis [gekocht]
Naan
Roti
