Butter chicken curry
Course
Second course
Time
40 minutes
Level
easy
Ingredients
500 g chicken breast
1 onion
20 g fresh ginger
1 garlic clove
60 g Occelli® butter
200 g tomato pulp
1 teaspoon garam masala
1 ½ teaspoons curry
1 teaspoon turmeric
60 g fresh cream
Chilli powder to taste
Fresh coriander to taste
Salt to taste
Preparation
Butter chicken curry is an Indian speciality that originated in the northern region of Punjab and has since spread throughout the country. It is a kind of rich, fragrant and spicy variation of two other famous Indian chicken specialities, the classic chicken curry and tandoori chicken.
Try it for an ethnic dinner (perhaps with basmati rice) and its intense taste and spicy aromas will delight your guests.
The traditional recipe uses ghee, a clarified butter that is very high in calories: in this recipe we will see how to prepare it, replacing the ghee with Occelli® butter.
Instructions
Cut the chicken breasts into medium-sized pieces and set aside.
Peel the onion, garlic clove and fresh ginger and blend well to a cream.
Melt 40 g Occelli® butter in a large frying pan and add the garlic, onion and ginger paste. Stir well and add the chicken pieces, browning and flavouring well for a few minutes.
Cut the chicken breasts into medium-sized pieces and set aside.
Peel the onion, garlic clove and fresh ginger and blend well to a cream.
Melt 40 g Occelli® butter in a large frying pan and add the garlic, onion and ginger paste. Stir well and add the chicken pieces, browning and flavouring 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). Let it simmer on a low flame for 25-30 minutes, so that the cream becomes thicker and the chicken gains flavour and cooks well. Stir often during cooking and add more water if necessary.
Just before turning off the heat, add the cream flavoured with a little chilli powder (without exaggerating, otherwise the dish will be too spicy) and the remaining 20 g Occelli® butter. Add salt to taste.
Serve the butter chicken curry piping hot and garnish with a few fresh coriander leaves (parsley can be substituted).
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