Hello lovelies!

I love Indian food. Most of the time I cook with a lot of veggies, but sometimes I love to have a nice meaty dish. The Indian butterchicken is truly delicious and the chicken is really tender. Just cook up some rice and there you have a perfect dinner. The traditional recipe requires a lot of time and ingredients. So I decided to make a simple and quick version that would make a great weekday dinner. If you love Indian food as much as I do, make sure to check out my Saag-Aloo-Korma, too.

indisches Butterhähnchen, Murgh Makhani

For 2 portions you need:

  • 2 chicken breasts
  • 100g plain yogurt
  • garam masala
  • 1 piece of ginger, 5 cloves of garlic
  • lemon juice
  • 125g brown rice
  • 400g passata
  • 100ml cream
  • salt, chili powder, cardamom
  • oil for frying

Preparation:

First, you prepare the chicken. Cut the chicken breasts into equal sized pieces and prepare the marinade. Therefore you peel two cloves of garlic and a piece of ginger and toss them in a blender with the yogurt, garam masala and some lemon juice. Blend until you have a nice, aromatic paste and mix it with the chicken. Then you put it in the fridge and let it marinate for at least 4 hours. I like to prepare the chicken the night before. The longer it marinates, the tastier it becomes.

The next day preheat your oven to 200°C and put the chicken on some skewers. Bake them in the oven for 10 minutes and turn them once. Meanwhile you can prepare the rice and the sauce. Therefore, put 125 grams of brown rice, 250g of water and a teaspoon of salt in a pot and bring it to a boil. Reduce the temperature, put a lid on top and let it simmer for about 30 minutes. For the sauce you have to peel and finely dice 3 cloves of garlic and another piece of ginger. Pour some oil in a pan and fry the garlic and ginger. Then add in some cardamom and garam masala and roast them until fragrant. Next you pour in the passata. Season with some salt and chili powder and let the sauce simmer for 15 to 20 minutes at medium-high heat.

Take the chicken from the skewers and put it in the sauce. Let it cook for another 10 minutes to become soft and tender. To finish it off, stir in the cream and season to taste. Then you are done! Put the rice and your delicious Murgh Makani on a plate and enjoy 😉

 

Have fun!

XOXO, Stef

 

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