Recette de cuisine indienne : butter chicken - poulet au beurre

Ingredients

• 500 g Chicken Breast (cut into thin strips (aiguillettes))
• 400 g Crushed Tomatoes (canned)
• 2 tbsp Tomato Paste (concentrated tomato)
• 70 g Unsalted Butter (cut into cubes)
• 50 g Cashew Nuts (raw, will be blended into sauce)
• 2 tsp Garam Masala
• 1 tsp Coriander Powder
• 1 tsp Cumin Seeds (whole seeds)
• 1 tsp Paprika
• 100 ml Heavy Cream (full‑fat liquid cream)
• 1 unit Lemon (juiced)
• 4 cloves Garlic (peeled and pressed)
• 2 tbsp Fresh Ginger (grated)
• 1 large Onion (thinly sliced)
• 2 tbsp Vegetable Oil (grape seed or sunflower oil)
• to taste Salt
• 1/4 cup Fresh Cilantro (chopped, for garnish)
• 2 cups Basmati Rice (rinsed)
• 3 pods Cardamom Pods (lightly crushed)
• 3 cups Water (for rice cooking)

Instructions

1. Prepare Chicken and Marinade

   Slice the chicken breast into thin strips. In a mixing bowl combine minced garlic, grated ginger, lemon juice, tomato paste, and 2 tsp garam masala. Add the chicken strips and toss to coat.

   Time: PT5M

2. Marinate Chicken

   Let the chicken sit in the marinade while you prepare the sauce; no additional time needed.

   Time: PT0M

3. Sauté Aromatics

   Heat 2 tbsp vegetable oil in a skillet over medium heat. Add the sliced onion and sauté until translucent, then add the pressed garlic and grated ginger and cook for another minute.

   Time: PT5M

4. Toast Spices

   Stir in coriander powder, cumin seeds, and paprika. Cook for about 2 minutes, stirring constantly, until fragrant.

   Time: PT2M

5. Add Water and Simmer

   Pour in 1 cup of water to deglaze the pan, scraping up any browned bits. Let it come to a gentle boil.

   Time: PT2M

6. Add Tomatoes and Cashews

   Stir in the crushed tomatoes, raw cashew nuts, and a pinch of salt. Cover and let the mixture simmer for 15 minutes.

   Time: PT15M

7. Blend the Sauce

   Using an immersion blender (or transfer to a countertop blender), puree the sauce until smooth. Return to the pan.

   Time: PT2M

8. Sear the Chicken

   In a clean skillet, heat a little oil over medium‑high heat. Add the marinated chicken strips and sear each side until lightly browned, about 7 minutes total.

   Time: PT7M

9. Incorporate Butter

   Add 70 g butter to the blended sauce and stir until fully melted.

   Time: PT2M

10. Combine Chicken and Sauce

    Transfer the seared chicken into the sauce, stir to coat, and let it simmer gently for 8 minutes until the chicken is cooked through.

    Time: PT8M

11. Finish with Cream

    Stir in 100 ml heavy cream, lower the heat, and simmer for another 5 minutes until the sauce turns a velvety orange‑gold color.

    Time: PT5M

12. Cook Basmati Rice

    Rinse 2 cups basmati rice until water runs clear. In a pot combine rice, 3 cups cold water, crushed cardamom pods, and a pinch of salt. Bring to a gentle boil, then reduce to low, cover, and cook for 20 minutes without lifting the lid.

    Time: PT20M

13. Garnish and Serve

    Remove the cardamom pods from the rice. Spoon butter chicken onto plates, sprinkle chopped fresh cilantro on top, and serve alongside the fragrant basmati rice.

    Time: PT2M

Nutrition Facts

Calories

520

Protein

30 g

Carbohydrates

30 g

Fat

25 g

Fiber

3 g