Ingredients
One time Jyoti's Meal Bag Butter chicken
600 grams of chicken thighs, cut into strips or cubes
5 tablespoons olive oil
1 tablespoon yogurt
1 tablespoon lemon juice
1 teaspoon honey
100 grams of butter
Sea salt to taste
100 grams of whipped cream (optional, for an extra creamy result)
Preparation
Step 1
In a bowl, mix 1 tablespoon of olive oil, 1 tablespoon of yogurt, 1 tablespoon of lemon juice, and spice mix 1. Add the chicken, stir, and let it marinate, covered, for 30 minutes.
Step 2
Chop the tomatoes into pieces and place them with the cashews in a pan. Add 300 ml of boiling water and let it simmer for 10 minutes over low heat. Peel the garlic bulb and ginger, and chop them into small pieces. Add them along with the fried onions. Blend everything with an immersion blender or regular blender. This is your base sauce.
Step 3
Bring 600 ml of water to a boil in a pan and add the rice. Let the rice cook for 10 minutes over low heat, then drain. Return the rice to the pan, cover with a lid, and set aside.
Step 4
Heat 2 tablespoons of olive oil in a frying pan over high heat. Cook the marinated chicken in it and turn off the heat once the chicken is browned on all sides.
Step 5
Heat 2 tablespoons of olive oil in a sturdy pan over medium heat. Add spice mix 2 and cook for 20 seconds. Add spice mix 3 and stir. Then, add the base sauce from step 2, 100 ml of boiling water, 1 teaspoon of honey, and the fried chicken. Heat for 5 minutes. Want a thicker sauce? Let it simmer for a few more minutes. Turn off the heat and add 100 grams of butter. Stir until smooth and season with salt. Optionally, add 100 ml of heavy cream for a creamier result.
Step 6
Finely chop the coriander. Place it in a separate bowl on the table and serve it with the butter chicken and rice. For extra spiciness, serve each person with a green chili (in India, people simply bite a piece off!). It's also nice with cucumber slices and lime wedges.
Step 7
Time to eat. Enjoy the real taste of India!