An authentic, aromatic dish packed full of flavour for you to try at home.
500 g chicken breast
20 g fresh ginger
1 clove of garlic
60 g Beppino Occelli butter
200 g tomato pulp
1 teaspoon garam masala
1 ½ teaspoon curry
1 teaspoon turmeric
60 g fresh cream
Chilli powder to taste
Fresh coriander to taste
Salt to taste
Cut the chicken breasts into medium-sized pieces and keep aside.
Peel the onion, the garlic clove and the fresh ginger and blend them well until they are creamy.
Melt 40 g of Beppino Occelli butter in a large pan and add the garlic, onion and ginger paste. Mix everything well and also add the chicken pieces, cook until brown and flavor well for a few minutes.
Now add the tomato pulp, the spices (garam masala, curry and turmeric) and some water (about half a glass). Then cook on low heat for 25-30 minutes, so that the cream thickens and the chicken is flavored and cooked well. Stir often and, if necessary, add more water.
Just before turning off the heat, add the cooking cream flavored with a little chilli powder and the remaining 20 g of Beppino Occelli butter. Season with salt.
Serve the butter chicken curry immediately with a few fresh coriander leaves, and serve with Basmati Rice.