Chicken and turkey
Butter chicken, a favorite Indian restaurant classic, is made by marinating chicken in spiced yogurt and quickly cooking it in a pressure cooker with a buttery paste-based sauce. Leftover sauce can be reheated with bread the next day as a late-night snack.
Mix the chicken pieces with the yogurt, crushed garlic, grated ginger, cumin, and salt. Refrigerate for at least 15 minutes.
Melt the butter in the pressure cooker and briefly cook the paste. Add the marinated chicken and turn the pieces until their surfaces turn white.
Add half of a 200 ml measure of water and close the pressure cooker. Cook for 8 minutes after it starts to whistle, then turn off the heat and wait for the pressure to release naturally.
After opening the lid, add the cream and red pepper flakes. Simmer for 4 more minutes to thicken the sauce.
Marinate the chicken for at least 15 minutes so the spices can penetrate; if possible, let it marinate longer. Allergens: dairy (yogurt, cream, butter).
Tarifte önerilen en az 15 dakikalık marinasyon süresi bende yeterli olmadı, baharat tavuğun içine iyice işlemedi; bir sonraki seferde gece boyunca bekleteceğim. Salçayı kavururken de dibi tutmaya başladı, ateşi kısmam gerekti.
Tarifte belirtilen 8 dakika benim düdüklümde yetmedi, tavuk hâlâ diriydi; ek olarak 5 dakika daha bastırmam gerekti. Kapağı açtıktan sonra kremayı eklerken sos biraz cıvık kaldı, belki tereyağını biraz azaltmalıyım.
Düdüklü tencerede 8 dakikada yumuşacık pişti, kreması da tam kıvamında oldu; ailem tabağını sildi.
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