Main Course

Creamy Butter Chicken

Name: Creamy Butter Chicken
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 25 min
Yield: 4人分
Cuisine: indian
Ingredients: 600 g boneless, skinless chicken thigh cut into 1-inch pieces; 120 ml plain yogurt; 1 大さじ ginger grated; 1 大さじ garlic minced; 0.5 小さじ turmeric powder; 1 小さじ garam masala; 0.5 小さじ chili powder; 0.5 小さじ salt; 2 大さじ unsalted butter; 1 個 yellow onion finely chopped; 1 大さじ ginger grated; 1 大さじ garlic minced; 1 小さじ cumin powder; 1 小さじ coriander powder; 1 小さじ paprika; 400 g canned crushed tomato; 1 小さじ sugar; 120 ml heavy cream; 1 小さじ kasuri methi crushed; 2 大さじ fresh cilantro chopped

Succulent chicken pieces are marinated and then simmered in a rich, velvety tomato and butter-based sauce. This iconic Indian dish is known for its mild spice and incredibly creamy texture, perfect served with rice or naan.

Forkinによるオリジナルレシピ

合計時間: 1 時間 25 分
人数: 4
難易度: 普通
1人分: 560 kcal

アレルゲン情報： 乳を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

marinade

600 gboneless, skinless chicken thigh, cut into 1-inch pieces
120 mlplain yogurt
1 大さじginger, grated
1 大さじgarlic, minced
0.5 小さじturmeric powder
1 小さじgaram masala
0.5 小さじchili powder
0.5 小さじsalt

sauce

2 大さじunsalted butter
1 個yellow onion, finely chopped
1 大さじginger, grated
1 大さじgarlic, minced
1 小さじcumin powder
1 小さじcoriander powder
1 小さじpaprika
400 gcanned crushed tomato
1 小さじsugar
120 mlheavy cream
1 小さじkasuri methi, crushed

garnish

2 大さじfresh cilantro, chopped

調理器具

large skillet · pot · large bowl

作り方

手順

1
Combine the chicken pieces, plain yogurt, marinade ginger, marinade garlic, turmeric powder, garam masala, chili powder, and marinade salt in a bowl.
約5 分
2
Mix well to ensure all chicken is coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours.
調理のヒント： Longer marination time results in more tender and flavorful chicken.
3
Melt the unsalted butter in a large skillet or pot over medium heat.
約1 分
4
Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes.
約7 分
5
Stir in the sauce ginger and sauce garlic, cooking for another minute until fragrant.
約1 分
6
Add the cumin powder, coriander powder, and paprika, stirring for 30 seconds to toast the spices.
約1 分
調理のヒント： Be careful not to burn the spices.
7
Pour in the canned crushed tomato and sugar. Bring the mixture to a gentle simmer.
約3 分
8
Add the marinated chicken to the pot, including any excess marinade. Stir to combine.
約1 分
9
Cover the pot and simmer for 15-20 minutes, or until the chicken is cooked through.
約20 分
調理のヒント： Ensure chicken reaches an internal temperature of 74°C (165°F).
10
Stir in the heavy cream and crushed kasuri methi. Cook for another 2-3 minutes, allowing the sauce to thicken slightly.
約3 分
調理のヒント： Kasuri methi adds a distinctive flavor; rub it between your palms before adding to release its aroma.
11
Taste and adjust seasoning with salt if needed.
12
Garnish with fresh cilantro before serving.
約1 分

1人分

栄養情報

70%スコア

カロリー: 560.2kcal
たんぱく質: 43.3g
炭水化物: 16.6g
脂質: 35.5g
食物繊維: 2.7g
糖類: 8.6g

レシピの材料と分量から算出した推定値です。ブランドや材料の置き換えによって変わる場合があります。

おいしく保存

保存方法

Store leftover butter chicken in an airtight container in the refrigerator.

温め直し

Reheat gently on the stovetop over low heat, adding a splash of water or broth if the sauce is too thick.