Indian butter chicken

Indian butter chicken

Total: 5 hr | Active: 1 hr
gluten-free, Low Carb
Nutritional value / person: 465 kcal
, Fat: 30 g
, Carbohydrate: 7 g
, Protein: 40 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

To marinate the chicken

4 chicken breasts (approx. 160 g each), cut into approx. 2 cm cubes
100 g plain yoghurt
1 garlic clove, finely grated
2 tsp ginger, finely grated
1 tbsp Indian curry

To cook the chicken

2 tbsp clarified butter for frying
1 tsp salt
1 onion, thinly sliced
1 garlic clove, pressed
2 tsp ginger, finely grated
½ tbsp Indian curry
¼ tsp ground cumin
2 pinches cinnamon
1 glass puréed tomatoes (approx. 350 g)
50 g butter
½ tsp salt
100 g crème fraîche
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How it's done

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To marinate the chicken

In a bowl, mix the diced chicken, yoghurt, garlic, ginger and curry. Cover and marinate in the fridge for approx. 4 hrs.

To cook the chicken

Heat a little clarified butter in a non-stick frying pan, brown the chicken in batches for approx. 3 mins., remove and season with salt. Heat the remainder of the clarified butter. Sauté the onion, garlic, ginger and spices in the same pan for approx. 10 mins. Add the tomatoes and butter, season with salt, simmer for approx. 20 mins. Stir in the crème fraîche, return the chicken to the pan, simmer for a further 5 mins.

Good to know
Tip: Garnish with a handful of coriander leaves.
Serve with: Naan bread or rice

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