- 1 Onion
- 500 g Peeled Tomatoes
- a pinch of Chilli Powder
- a pinch of Sugar
- to taste Extra Virgin Olive Oil
- 40 g Ghi (Clarified Butter)
- 20 g Ginger
- 1 slice of Garlic
- 15 g Tomato Paste
- 1/2 teaspoon Garam Masala
- 1/2 teaspoon Ground Cumin
- 1/2 teaspoon Ground Coriander
- 500 g Tandoori Chicken
- 60 g Fresh Cream
- 30 g Ghi (Clarified Butter)
- to taste Chili Pepper
- to taste Salt
- to taste Black Pepper
- to taste Cashew Nuts
- to taste Coriander Leaves
The three main chicken recipes of Indian cuisine are chicken curry, tandoori chicken and butter chicken, which is actually the son of the first. A spartan name and also misleading, do not expect the usual scallop, because the dish is very rich, full of spices and suggestions that go well beyond the spicy.
It starts with a tandoori chicken base, to which is added a creamy sauce to make the preparation hot and spicy, but refreshed by ginger and coriander. If you want to prepare a great Indian dish, here is the original recipe of butter chicken.
Put the onion, garlic and ginger in a mixer and blend until you get a "paste". Add the tomatoes, the chili pepper, the sugar and season with a pinch of salt. Blend again and set aside.
Melt the ghi in a wok over medium heat. Remember that the ghi melting point is much higher than normal butter, so you do not have to take all the precautions you need for normal butter. Well, add the mixture, mix, dilute with a glass of water and the spoon of tomato paste.
Boil the preparation, stirring often, then let it simmer over a gentle heat for another 5 minutes: the sauce must firm up and become thick.
Add half of the 30 grams of clarified butter, garam masala, cumin and coriander. Dip the chicken in the sauce and stir for 10 minutes. The chicken must get well flavored. Correct salt and pepper if necessary.
At this point we are almost finished. Mix the fresh cream with a little spicy sauce or chili pepper. Be careful not to put too much spicy sauce, otherwise the dish becomes hot.
Add the spicy cream to the chicken, stir and finish with the other 15 grams of butter. Serve the butter chicken with flakes of cashew nuts and a leaf of fresh coriander, perhaps accompanied by steamed rice.