Butter Chicken

• 分量: 4 servings
• 調理時間: 10 minutes
• 総時間: 1 hour 40 minutes

材料

700 g (25 oz) chicken breast (approx. 4 large chicken breasts, diced)

80 ml (1/3 cup) natural yogurt

1 tbsp lemon juice

1 clove garlic (minced)

1 tsp garam masala

1 tsp ground coriander

1 tsp paprika

1 tsp mild chilli powder

1 large onion (peeled and roughly chopped)

4 cloves garlic (peeled)

2 tsp minced ginger

3 tbsp butter

1 tbsp sunflower oil

1/4 tsp salt

1 1/2 tbsp garam masala

1 tbsp curry powder

1 tsp paprika

½ tsp cinnamon

120 ml (½ cup) chicken stock (water plus a stock cube is fine)

400 ml (14 oz) passata

2 tbsp tomato puree (paste for US)

2 tsp sugar

6 cardamom pods (sew them together with a piece of string so you can easily fish them out later)

175 ml (¾ cup) double (heavy) cream

handful of chopped coriander to serve

手順

Place the chicken in a bowl with the marinade ingredients, stir together and cover. Leave to marinate for 1 hour (up to overnight).

Place the roughly chopped onion and the cloves into a food processor and blend until smooth (if you’re using fresh ginger – rather than ready-minced – you can add the ginger in too.

Heat the butter and oil in a large frying pan over a medium-high heat.

Add the minced onion, garlic and ginger to the pan and cook for 5-6 minutes, stirring occasionally until the onion starts to brown at the edges of the pan.

Add the marinated chicken to the pan and cook for 3-4 minutes until sealed.

Add the salt, garam masala, curry powder, paprika, and cinnamon. Stir and cook for 1-2 minutes, until the spices start to release their fragrance.

Add the stock, passata, tomato puree, sugar, and cardamom.

Bring to the boil and simmer for 15 minutes.

Remove the cardamom then stir in the cream and allow to heat through.

Serve over rice, sprinkled with some freshly chopped coriander.

栄養

• カロリー: 569 kcal
• 脂肪総量: 35 g
• 飽和脂肪: 17 g
• トランス脂肪: 1 g
• コレステロール: 197 mg
• ナトリウム: 731 mg
• 炭水化物総量: 23 g
• 食物繊維: 6 g
• 糖質総量: 10 g
• タンパク質: 42 g