Nutrition for beauty | Хранене за Красота
Nutrition for beauty | Хранене за Красота
Butter Chicken (Tikka Masala)
Prep Time
3-4 hours
Cooking Time
45 minutes
Yields
6-8
Ingredients
Marinade:
- 3 tbsp Garam Masala;
- 2 tbsp ginger-garlic paste;
- 1 tsp salt;
- ½ lemon, juiced;
- 1 tsp red chile powder;
- 150 g greek yogurt;
- 8 boneless, skinless chicken thighs, (about 1 kg), cut into strips or cubes;
Gravy:
- 60 g butter;
- 2 tbsp olive oil;
- 1 large onion, chopped;
- 2 tbsp ginger-garlic paste;
- 2 tbsp Garam Masala;
- 1 tsp red chile powder;
- 1 can of chopped tomatoes (400 g)
- 1 can of tomato paste (80 g);
- salt, to taste;
- 100-150 ml water;
- 500 ml heavy cream
- 1 tbsp fenugreek powder;
- 1 tbsp fresh cilantro leaves.
Directions
- In a large bowl, whisk together the ingredients (without the chicken) until well combined;
- Add the chicken and toss to coat, then cover the bowl tight and refrigerate overnight (or at least 3 hours);
- In a large, high-walled skillet, melt together the butter and olive oil over medium heat;
- Add the onion and cook for about 5 minutes, until lightly browned;
- Add ginger-garlic paste and cook for another minute, until fragrant;
- Add the garam masala and stir for 1 minute, until well combined;
- Add the chicken, mix well and add 100-150 ml of water (enough to cover it in the sauce) and let it simmer over medium heat until the chicken is cooked (about 20 minutes);
- Add the canned tomatoes and a pinch of salt and cook, stirring often, for 5 minutes;
- Add the heavy cream and, if the sauce is not thick enough after 10 minutes, add 1 can of tomato paste;
- Cover and cook over low heat for a few more minutes. Stir in the fenugreek and season with more salt to taste if needed;
- Garnish the chicken with cilantro leaves and serve with basmati rice.