Butter Chicken

Preparation

Butter Chicken is an Indian preparation with medium difficulty. Reserve about 70 minutes in total (30 for mise en place and preparation, 40 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.

1. 1

   Marinate chicken with yogurt

   Marinate the chicken with yogurt, ginger-garlic, garam masala, turmeric and salt for at least 2 hours. Taste before serving: the balance between salt, acidity and fat defines the final result. Taste before serving: the balance between salt, acidity and fat defines the final result.

   Taste before serving: the balance between salt, acidity and fat defines the final result.

2. 2

   Cook the marinated chicken in a hot pan or in the oven until…

   Cook the marinated chicken in a hot skillet or in the oven until golden brown (it doesn't need to be cooked all the way through, it will end up in the sauce). Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.Watch the exact point indicated; An extra minute can alter the result.

   Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.

3. 3

   Melt butter in a saucepan and sauté more ginger-garlic paste...

   Melt butter in a saucepan and sauté more ginger-garlic paste with paprika. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.

   Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.

4. 4

   Add the crushed tomato and cook over low heat for 15 minutes until reduced.

   Add the crushed tomato and cook over low heat for 15 minutes until reduced. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result.

   Go slowly and confirm texture, aroma and color before moving to the next step.

   • 15 min

   Start 15 min
5. 5

   Blend the sauce until it is fine.

   Blend the sauce until it is fine, return to the casserole and add the chicken. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result.

   Go slowly and confirm texture, aroma and color before moving to the next step.

6. 6

   Add the cream

   Add the cream, cook for 10 more minutes and serve with fresh cilantro. Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.

   Serve on a preheated plate or platter if the dish must maintain temperature.

   • 10 min

   Start 10 min