Indian Butter Chicken
More recipes, inspiration and Tipps can be found at: „The World of Quick Cooking“
40 min
Total Time
10 min
Cooking Time
30 min
Preperation Time
Ingredients
| 1 EL | Ingwer-Knoblauch-Paste |
| 1-2 TL | gemahlener Kreuzkümmel |
| 1-2 TL | gemahlener Koriander |
| 1 TL | Garam masala |
| 1 TL | Paprikapulver |
| 1 EL | Zitronensaft |
| 200 g | Joghurt (10% Fettgehalt) |
| etwas | Salz |
| 800 g | Hähnchenbrustfilet |
| 2 | Zwiebeln |
| 80 g | Butter |
| 1 TL | Zucker |
| 1/2 TL | gemahlener Kardamom |
| 1/2 TL | gemahlener Zimt |
| 2 | Nelken |
| 1 EL | Ingwer-Knoblauch-Paste |
| 1,5 TL | Garam masala |
| 200 ml | Geflügelbrühe |
| 400 g | stückige Tomaten |
| 1,5 TL | Paprikapulver |
| 100 g | Sahne |
| etwas | Salz |
| etwas | frisch gemahlener Pfeffer |
| etwas | Cayennepfeffer |
Instructions
Step 1 of 7:
For the marinade: Combine the ginger-garlic paste in a shallow dish with the ground cumin and the remaining spices. Add the lemon juice, yogurt, and a little salt, and mix everything well.
Step 2 of 7:
For the chicken: Rinse the chicken breast fillets, pat dry, and skin if needed. Then cut the chicken into 2–3 cm pieces, place in the marinade, mix everything well, cover with cling film, and marinate in the fridge overnight for 12 hours.
Step 3 of 7:
The next day, peel the onions and dice finely. Remove the chicken from the marinade and let it drain well or pat dry. Heat half of the butter in a Pressure Cooker and sear the meat in batches on all sides until browned, then remove again.
Step 4 of 7:
Sauté the onions in the remaining fat until translucent, sprinkle with the sugar, and let them caramelize lightly and take on some colour. Stir in the cardamom, cinnamon, and cloves and cook everything for about 1 min. Add the rest of the butter, stir in the ginger-garlic paste and garam masala, and fry for another 1–2 min. while stirring. Deglaze the mixture with the chicken stock, stir in the chopped tomatoes and paprika, and let everything simmer uncovered for another 5–10 min.
Step 5 of 7:
Then stir in the cream and return the chicken to the pot. Close the Pressure Cooker with the Lid and set the cooking crown to level 2. Heat the pot on the highest setting. As soon as the yellow ring appears (Cooking Indicator: 1st ring), reduce the heat. When the green ring becomes visible (Cooking Indicator: 1st ring), the cooking time of 10 min. begins.
Step 6 of 7:
Remove the Pressure Cooker from the heat, release the steam, and open. Season everything with salt, pepper, and 1 pinch of cayenne pepper.
Step 7 of 7:
Serving: Adjust the seasoning of the butter chicken, divide between deep plates or bowls, and serve with cooked basmati rice and Indian flatbread if desired.
Tipp:
You can cook the rice at the same time too. Simply place washed basmati rice, water in a 1 : 1.2 ratio, and a little salt in an unperforated insert. Place this on the trivet above the chicken in the Pressure Cooker – keeping to the maximum fill level – and cook everything as described in the recipe. Alternatively, you can also Pressure Cooker the basmati rice separately in about 5 min. at level 3.
