Butter chicken, India's best-loved restaurant classic, is made by marinating chicken in a spiced yoghurt mix and cooking it quickly in a pressure cooker with a buttery tomato sauce. Leftover sauce reheats well with bread the next day, making a fine late-night snack too.
Mix the chicken with the yoghurt, crushed garlic, grated ginger, cumin and salt, then refrigerate for at least 15 minutes.
Melt the butter in the pressure cooker, briefly fry the tomato paste, then add the marinated chicken and turn until the surface is no longer pink.
Add half a glass of water, close the pressure cooker lid, cook for 8 minutes once it reaches pressure, then turn off the heat and let the pressure release naturally.
Once you open the lid, stir in the cream and chilli flakes and simmer for 4 more minutes until the sauce thickens.
If you cook the chicken without marinating it for at least 15 minutes, the spices will not penetrate properly, so extend the time if you can. Allergens: contains milk and dairy (yoghurt, cream, butter).
If you cut back the cream and add one more tablespoon of butter instead, the sauce turns lighter but keeps a rich texture; double the chilli flakes if you want more heat.
Admin DadaGastro · verified in test kitchenTarifte 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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