Butter chicken curry is an Indian specialty born in the northern region of Punjab. A kind of rich, fragrant and spicy variant of two other famous Indian chicken specialties, the classic chicken curry and the tandoori chicken.
Try preparing it for an ethnic dinner (perhaps accompanying it with basmati rice).
Duration | 40 minutes
500 g of chicken breast
20 g of fresh ginger
1 clove of garlic
60 g of Occelli® butter
200 g of tomato pulp
1 teaspoon of garam masala
1 ½ teaspoon of curry
1 teaspoon of turmeric
60 g of fresh cream
Chilli powder to taste
Fresh coriander to taste
Salt to taste.
Cut the chicken breasts into medium-sized pieces and set aside.
Peel the onion, the garlic clove and the fresh ginger and blend them well until they are creamy.
Melt 40 g of Occelli® butter in a large pan and add the garlic, onion and ginger paste. Mix everything well and add the chicken chunks, browning them and seasoning well for a few minutes.
Now add the chopped tomatoes, spices (garam masala, curry and turmeric) and a little water (about half a glass). Then cook on a low flame for 25-30 minutes, so that the cream hardens and the chicken is flavored and cooked well. During cooking, stir frequently and, if necessary, add more water.
Just before turning off the heat, add the cooking cream flavored with a little chilli powder (do not overdo it, otherwise the dish will be too spicy) and the remaining 20 g of Occelli® butter. Season with salt.
Serve the butter chicken curry hot, completing it with a few leaves of fresh coriander (in its absence, replace it with simple parsley).