My oldest wanted butter chicken and naan for dinner, so I made it… recipes in comments
My oldest wanted butter chicken and naan for dinner, so I made it… recipes in comments
by tuxette
3 Comments
tuxette
BUTTER CHICKEN
1 whole chicken (ca. 2 kg), parted and pieced. Or around 1 kg chicken parts – breasts, legs, whatever you prefer, cut in pieces.
50 g. butter butter
2 large onions, thinly sliced
1 tsp cinnamon
4-5 cloves crushed garlic
2-2 tbsp crushed ginger
1 tsp turmeric
2+ tsp ground chili
2 tbsp coriander
3 dl ground almonds
1 can (400g) whole peeled tomatoes, or chopped tomatoes
2 tbsp of tomato paste
natural yoghurt
Heat a large saucepan or frying pan and melt the butter until frothy. Add the onions and cinnamon and fry lightly. When the onions are soft, add the garlic, ginger, turmeric, chili, and coriander. Saute over medium heat for about 5 minutes. Add the chicken and saute, stirring constantly until the chicken has turned white. Add the ground almonds, tomatoes, and tomato paste, and mix thoroughly.
Cover and simmer for around an hour (less time if you’re not using chicken on the bone). Taste the sauce from time to time and adjust spices as necessary. Before serving, mix in natural yoghurt (until the sauce is the way you like it).
3 Comments
BUTTER CHICKEN
1 whole chicken (ca. 2 kg), parted and pieced. Or around 1 kg chicken parts – breasts, legs, whatever you prefer, cut in pieces.
50 g. butter butter
2 large onions, thinly sliced
1 tsp cinnamon
4-5 cloves crushed garlic
2-2 tbsp crushed ginger
1 tsp turmeric
2+ tsp ground chili
2 tbsp coriander
3 dl ground almonds
1 can (400g) whole peeled tomatoes, or chopped tomatoes
2 tbsp of tomato paste
natural yoghurt
Heat a large saucepan or frying pan and melt the butter until frothy.
Add the onions and cinnamon and fry lightly. When the onions are soft, add the garlic, ginger, turmeric, chili, and coriander. Saute over medium heat for about 5 minutes.
Add the chicken and saute, stirring constantly until the chicken has turned white.
Add the ground almonds, tomatoes, and tomato paste, and mix thoroughly.
Cover and simmer for around an hour (less time if you’re not using chicken on the bone). Taste the sauce from time to time and adjust spices as necessary. Before serving, mix in natural yoghurt (until the sauce is the way you like it).
For naan, I use Madhur Jaffrey’s recipe: https://www.food.com/recipe/madhur-jaffreys-naan-bread-446809
Recipe has been 🗂️. My youngest dislikes beef, so this helps me tremendously. Thank you. 🙏🏽