Flow rate
Second courses
Duration
40 minutes
Difficulty
Easy
Ingredients
- 500g chicken breast
- 1 onion
- 20 g fresh ginger
- 1 clove of garlic
- 60 g Occelli® butter
- 200 g of tomato pulp
- 1 teaspoon garam masala
- 1 ½ teaspoon curry
- 1 teaspoon turmeric
- 60 g of fresh cream
- Chili powder to taste
- Fresh coriander to taste
- Salt to taste
Preparation
Butter chicken curry is an Indian specialty that originated in the northern Punjab region and spread throughout the country. It is a rich, fragrant and spicy variant of two other famous Indian chicken specialties, the classic chicken curry and tandoori chicken.
Try preparing it for an ethnic dinner (perhaps accompanied with basmati rice): its intense flavour and the aromas of the spices will conquer your guests.
The traditional recipe calls for the use of ghee, a clarified and very caloric butter: in this recipe we will see how to prepare it by replacing the ghee with Occelli® butter.
Procedure
Cut the chicken breasts into medium-sized pieces and set aside.
Peel the onion, garlic clove and fresh ginger and blend them well until they become a cream.
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 pieces, browning and flavouring them well for a few minutes.
Now add the tomato pulp, the 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 thickens and the chicken is flavored and cooked well. Stir often during cooking and, if necessary, add more water.
Just before turning off the heat, add the cooking cream flavoured with a little chilli powder (without exaggerating otherwise the dish will be too spicy) and the remaining 20 g of Occelli® butter. Season with salt.
Serve the butter chicken curry piping hot, garnished with a few fresh coriander leaves (if you don't have any, replace them with simple parsley).
