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Butter chicken or chicken in butter yoghurt sauce

Butter chicken or chicken in butter yoghurt sauce

Name: Butter chicken or chicken in butter yoghurt sauce
Ingredients: 500g chicken breast, cut into pieces; 200g plain yoghurt; 1 large onion, finely chopped; 3 garlic cloves, finely chopped; 1 can (400g) diced tomatoes; 150 ml cooking cream; 2 tablespoons BAM Madras Curry Seasoning; 1 tablespoon BAM Garam Masala seasoning; 2 tablespoons butter; 1 tablespoon BAM rapeseed oil spray; Salt to taste; Fresh coriander for garnish

(1)

Preparation time:
Difficulty:
Number of ingredients: 12

butter chicken or chicken in butter yoghurt sauce

Butter chicken is a classic Indian dish that combines the rich flavours and tenderness of chicken cooked in a creamy tomato sauce.

For this recipe, use two special spice blends, BAM Madras Curry and BAM Garam Masala, which add extra depth and complexity of flavours to the dish. BAM Madras Curry brings warmth and a slight spiciness, while BAM Garam Masala adds rich, aromatic notes.

Together, they create a harmony of flavours that take butter chicken to a whole new level. Below is a recipe that will fill your kitchen with fragrant aromas and is sure to delight anyone who loves Indian cuisine.

BAM spices was created with the desire to offer you spice blends of the highest quality. From now on, your savoury and sweet dishes should smell of the subtle flavours of spices. Become a master of creating superb dishes!

Butter chicken or chicken in butter yoghurt sauce

Preparation time:
Difficulty:
Number of ingredients: 12

Ingredients:

500g chicken breast, cut into pieces
200g plain yoghurt
1 large onion, finely chopped
3 garlic cloves, finely chopped
1 can (400g) diced tomatoes
150 ml cooking cream
2 tablespoons BAM Madras Curry Seasoning
1 tablespoon BAM Garam Masala seasoning
2 tablespoons butter
1 tablespoon BAM rapeseed oil spray
Salt to taste
Fresh coriander for garnish

Instructions:

1. Step In a bowl, mix the yoghurt, 1 tbsp BAM Madras Curry Seasoning, ½ tbsp BAM Garam Masala Seasoning and a little salt. Add the chicken pieces and stir to distribute the marinade evenly. Cover and leave to marinate in the fridge for at least 1 hour, preferably overnight.

2. Step Remove the chicken pieces from the marinade and fry them in vegetable oil in a frying pan over a medium-high heat until golden brown on all sides. Then remove them from the pan and set aside.

3. Step Melt the butter in the same pan. Add the onion and garlic and fry until soft and golden brown. Add the remaining tablespoon of BAM Madras Curry Seasoning and ½ tablespoon of BAM Garam Masala Seasoning. Roast for 1 minute.

4. Step Add the tomatoes and mix well. Allow the sauce to come to the boil, then reduce the heat and simmer for 10 minutes.

5. Step Add the roasted chicken pieces back to the pan. Pour the sauce over the chicken, cover and cook on a low heat for 20 minutes until the flavours have melded and the chicken is completely tender.

6. Step After 20 minutes of cooking, stir in the cream and cook for a few more minutes until the sauce thickens. Adjust the seasoning if necessary.

7. Step Serve the butter chicken hot, garnished with fresh coriander. Basmati rice or naan bread is an ideal accompaniment, perfectly complementing the creamy texture and rich flavours of the dish.

Order ingredients with a 10% discount:

Premium BAM baking products.

Spice blend Garam Masala, 70 g

5,90 €

Spice blend Madras curry, 80 g

5,90 €

Canola oil spray, 200 ml

4,90 €

Himalayan rock salt, finely ground, iodised, 200 g

2,90 €

Discount on products used in the recipe - 10%:

-1,96 €

Total:

19,60 €17,64 €

-10%

About the author

Ana F.

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Himalayan rock salt, finely ground, iodised, 200 g

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2,90 €

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26,60 € 22,90 €

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Butter chicken or chicken in butter yoghurt sauce

Preparation time:

Difficulty: 2

Number of ingredients: 12

Ingredients:

500g chicken breast, cut into pieces
200g plain yoghurt
1 large onion, finely chopped
3 garlic cloves, finely chopped
1 can (400g) diced tomatoes
150 ml cooking cream
2 tablespoons BAM Madras Curry Seasoning
1 tablespoon BAM Garam Masala seasoning
2 tablespoons butter
1 tablespoon BAM rapeseed oil spray
Salt to taste
Fresh coriander for garnish

Instructions:

	In a bowl, mix the yoghurt, 1 tbsp BAM Madras Curry Seasoning, ½ tbsp BAM Garam Masala Seasoning and a little salt. Add the chicken pieces and stir to distribute the marinade evenly. Cover and leave to marinate in the fridge for at least 1 hour, preferably overnight.
	Remove the chicken pieces from the marinade and fry them in vegetable oil in a frying pan over a medium-high heat until golden brown on all sides. Then remove them from the pan and set aside.
	Melt the butter in the same pan. Add the onion and garlic and fry until soft and golden brown. Add the remaining tablespoon of BAM Madras Curry Seasoning and ½ tablespoon of BAM Garam Masala Seasoning. Roast for 1 minute.
	Add the tomatoes and mix well. Allow the sauce to come to the boil, then reduce the heat and simmer for 10 minutes.
	Add the roasted chicken pieces back to the pan. Pour the sauce over the chicken, cover and cook on a low heat for 20 minutes until the flavours have melded and the chicken is completely tender.
	After 20 minutes of cooking, stir in the cream and cook for a few more minutes until the sauce thickens. Adjust the seasoning if necessary.
	Serve the butter chicken hot, garnished with fresh coriander. Basmati rice or naan bread is an ideal accompaniment, perfectly complementing the creamy texture and rich flavours of the dish.

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