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Origin Extract Butter Chicken

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This Origin Extract Butter Chicken recipe brings the vibrant flavors of Indian cuisine right to your kitchen. With tender chicken in a creamy, spiced sauce, it’s a dish that will delight your senses and warm your heart.

Ingredients

Scale
  • 600 g chicken meat, diced & skinless
  • 4 garlic cloves, pressed
  • 2 tbsp yogurt (3.5% fat)
  • 3 tbsp olive oil
  • 1/2 lemon (juice of the lemon)
  • 1/2 tsp turmeric
  • 1 tsp chili and paprika powder
  • Garam masala, salt & pepper to taste
  • about 60 ml oil for frying (e.g. sunflower oil)
  • 4 garlic cloves
  • about 15 g piece of ginger
  • 1 large onion, diced
  • 80 g butter
  • 60 g cashews
  • 500 ml crushed tomatoes (or 5 fresh tomatoes, diced)
  • 200 ml heavy cream
  • 1 tbsp dried fenugreek leaves
  • 1/2 tsp turmeric
  • 1 tsp paprika, chili, coriander powder, garam masala, cumin
  • Salt & pepper to taste
  • 1/4 tsp sugar
  • fresh chopped herbs for garnish (e.g. parsley or coriander)
  • 1 tsp chili flakes (hot) & dried fenugreek (optional)

Instructions

  1. Combine the chicken with all marinade ingredients (yogurt, garlic, lemon juice, turmeric, chili and paprika powder, salt, and pepper) in a bowl and mix well. Cover and let it marinate in the refrigerator for about 20-30 minutes.
  2. While the marinade is resting, peel the garlic and ginger and grind them into a fine paste using a mortar and pestle, which should take about 5 minutes.
  3. In a large pan, heat the oil and sauté the diced onion for about 3-4 minutes until translucent.
  4. Add half of the butter to the onion and let it melt, stirring well until fully dissolved.
  5. Add the garlic-ginger paste and cashews to the pan and sauté for 30-40 seconds until the aromas are released.
  6. Add the crushed tomatoes (or fresh tomatoes) and stir well. Bring everything to a boil, then reduce the heat. Cover and let it simmer for about 6 minutes.
  7. Remove the pan from the heat and let the sauce cool. Meanwhile, in a separate pan, sear the marinated chicken until golden brown on both sides (about 3-4 minutes per side). The chicken does not need to be fully cooked.
  8. Transfer the cooled sauce to a blender and puree until creamy. Alternatively, you can use an immersion blender.
  9. Return the pureed sauce to the pan and add 2/3 of the heavy cream. Bring to a boil over medium heat and season with salt and pepper.
  10. Carefully add the seared chicken to the simmering sauce and add the remaining butter. Cover and let it simmer for another 3-5 minutes to combine the flavors.
  11. Optional: Garnish with chili flakes and dried fenugreek. Before serving, decorate with fresh coriander and drizzle with the remaining heavy cream.

Nutrition

Keywords: Let the chicken marinate for at least 30 minutes to allow the flavors to penetrate the meat. Avoid overcooking the sauce to maintain its creamy consistency. A good blender or immersion blender is essential for achieving a smooth sauce.

Find it online: https://tastelle.com/butter-chicken-mit-origin-extrakt/