Butter Chicken

• chicken drumstick 200 g
• Greek yoghurt 75 g
• Lemon no nutrition facts 1 tsp
• Olive oil no nutrition facts 0.5 tsp
• Garlic no nutrition facts 2 clove
• Ginger, fresh no nutrition facts 0.5 tbsp
• Garam masala no nutrition facts 0.5 tsp
• Ground coriander no nutrition facts 0.5 tsp
• Cumin, ground no nutrition facts 0.3 tsp
• Sweet paprika powder no nutrition facts 1 tsp
• Chilipulver no nutrition facts 0.3 tsp
• Turmeric, ground no nutrition facts 0.3 tsp
• Salt no nutrition facts 0.5 tsp
• Butter no nutrition facts 1 tsp
• Onion no nutrition facts 1 Stk
• Garlic no nutrition facts 0.5 clove
• Ginger, fresh no nutrition facts 0.5 tbsp
• Chopped tomatoes 150 g
• Cashewkerne 15 g
• Cremefine for cooking, 15% fat no nutrition facts 50 ml
• Water no nutrition facts 30 ml
• bay leaf no nutrition facts 1 leaf
• Cinnamon 4 g
• Garam masala no nutrition facts 0.5 tsp
• Ground coriander no nutrition facts 0.5 tsp
• Cumin, ground no nutrition facts 0.3 tsp
• Sweet paprika powder 0.5 g
• Salt no nutrition facts 0.3 tsp
• Sugar no nutrition facts 0.5 tsp
• Flour 60 g
• Yeast no nutrition facts 0.3 tsp
• Salt no nutrition facts 1 pinch
• Sugar no nutrition facts 1 pinch
• Baking powder no nutrition facts 0.3 tsp
• Greek yoghurt 25 g
• Lukewarm water no nutrition facts 25 ml
• Olive oil no nutrition facts 0.5 tsp
• Jasmine Rice 65 g
• Water no nutrition facts 90 ml
• Salt no nutrition facts 0.3 tsp

31 ingredients can’t be converted to grams and are not included in the nutrition facts above.

Method

1. 1

   Marinate the chicken: Mix 200 g of chicken with 75 g of yoghurt, ½ tbsp garlic and ginger paste, ½ tsp lemon juice, ½ tbsp oil, ½ tsp garam masala, ½ tsp coriander, ¼ tsp cumin, 1 tsp paprika, ¼ tsp chilli, ¼ tsp turmeric and ½ tsp salt.

2. 2

   Activating the yeast: Mix 50 ml of lukewarm water with ½ tsp dried yeast and ¼ tsp sugar (leave to stand for 5 mins).

3. 3

   Knead together 60g flour, ¼ tsp salt, ¼ tsp baking powder with the yeast water, 25 yoghurt and 1 tsp oil.

4. 4

   Rice: Wash 65 g of jasmine rice, bring to the boil with 95 ml of water and ¼ tsp of salt. Cover and simmer on the lowest heat for 10–12 minutes, then leave to rest, covered, for 5 minutes.

5. 5

   Chicken: Preheat the oven to 250 °C (top heat/grill). Place the chicken on baking paper. Grill on the top shelf for 6–7 minutes, turn, then grill for a further 4–6 minutes.

6. 6

   Heat 1 tbsp butter. Sauté 1 small piece of cinnamon stick, 1 bay leaf and ½ a diced onion.

7. 7

   ½ tbsp garlic and ginger paste + spices (½ tsp garam masala, ½ tsp coriander, ¼ tsp cumin, ½ tsp paprika, ¼ tsp salt, ½ tsp sugar) – fry for 1 minute.

8. 8

   Add 135 g tomato purée, 15 g cashew nuts (soaked) and 30 ml water, then simmer for 5 minutes.

9. 9

   Remove the cinnamon stick and bay leaf! Add 30 ml of cream and purée the sauce with a hand blender until smooth.

10. 10

    Stir in the meat and the remaining cream (45 ml in total), then leave to stand for 5 minutes. Finally, stir in 15 g of cold butter and ¼ tsp of fenugreek leaves.

11. 11

    Divide the dough in half and roll out into an oval shape, 0.5 cm thick. Heat a dry frying pan to the highest possible temperature. Place the flatbread in the pan, turn it over after 1–2 minutes and cook for a further 1–2 minutes. Brush with melted butter.