Make your own takeaway favourite Butter Chicken with saffron rice and flatbread.
Main INGREDIENTS
- Rice & Grains
Ingredients
Method
Ingredients
Marinade:
- 800 g chicken thigh fillet
- 2 dl natural yoghurt
- 1 tbsp. finely grated garlic
- 1 tbsp. finely grated ginger
- 2 tsp garam marsala
- 1 tsp turmeric
- 1 tsp ground cumin
- ½ tsp ground chilli
- 1 tsp salt
- 2 tbsp. oil for frying.
Sauce:
- 2 tbsp butter
- 1 onion
- 1½ tbsp. finely grated garlic
- 1 tbsp. finely grated ginger
- 1½ tsp garam marsala
- 1½ tsp ground cumin
- 1 tsp ground coriander
- ½ tsp cinnamon
- 1 tsp ground chilli (depending on desired strength)
- 1 tin of chopped tomatoes (400g)
- 1 tbsp sugar
- 1 dl water
- 3 dl cream
- 1-2 tbsp butter
- ½ lemon to taste
- salt to taste
- 1 handful of cashews, to serve
- 1 handful fresh coriander, to serve
- Mango chutney, to serve
Saffron rice:
- 250 g basmati rice
- 3 tbsp butter
- ½ g saffron
- 1½ tsp half salt
- 4 ½ dl water
Soft flatbread:
- 350 g wheat flour + extra for rolling out
- 1 tbsp sea salt
- 1 tsp baking powder
- 3 tbsp olive oil + for brushing
- 2 ½ dl natural yoghurt
- 1 tbsp. liquid honey
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Method
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1Marinade:
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2Cut the chicken thigh fillets into smaller pieces, about 4-5 cm.
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3Mix the yoghurt with finely grated egg white and ginger and the rest of the spices for the marinade.
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4Add the chicken to the marinade and mix well.
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5Leave the chicken to marinate for at least an hour, but preferably overnight (in the fridge).
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6Sauce:
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7Heat the butter in a large saucepan over medium heat. Let the butter brown a little. Cut the onion into crescents. Sauté the onion in the butter for a few minutes until soft and glossy. Add the garlic and ginger. Sauté for a further 1-2 minutes.
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8Add all the dry spices. Mix well. Then add the chopped tomatoes, sugar, and water. Simmer for 10 minutes. Pour everything into a blender or use a hand blender. Blend until you get a smooth sauce. Add the cream and blend together. Set the sauce aside.
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9In the same pan where you made the sauce, add a little oil. Fry the chicken a little at a time until all the chicken is fried and in the pan. It doesn't matter if the marinade burns a little. When you have cooked all the chicken, pour the rest of the marinade into the pan, along with the sauce.
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10Bring to a gentle boil, then reduce the temperature and put the lid on. Simmer for 30 - 45 minutes.
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11While it simmers, make saffron rice and soft flatbreads.
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12Once the sauce has reduced, flavour it with a little lemon juice and salt if you like. Add a good knob of butter and let it melt into the sauce. Top with a little extra yoghurt, chopped cashew nuts and fresh coriander. Serve with saffron rice, soft flatbreads, and mango chutney.
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13Saffron rice:
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14Rinse the rice several times under cold running water until the water is completely clear.
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15Find a medium-sized saucepan with a lid. Melt the butter over medium-low heat. Add the saffron and fry for 1-2 minutes in the butter.
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16Add the rice, water, and salt to the pot. Cover and bring to the boil. Turn the heat down to 1-2 and simmer the rice for exactly 12 minutes.
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17Remove the rice from the heat and leave it with the lid on without stirring for 15-20 minutes. Stir the rice with a fork.
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18Soft flatbread:
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19In a large baking dish, mix the flour, sea salt and baking powder. Add the olive oil, yoghurt, and honey. Mix with a spatula.
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20Sprinkle some flour on the counter and pour the dough out of the bowl. Knead the dough by hand for 5 minutes, or until smooth. Divide the dough into four and leave them to rest for 15-20 minutes under a tea towel.
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21Roll out into flat bread about ½ cm thick. Brush them with olive oil on both sides.
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22Fry the flatbreads in a frying pan over medium to high heat. They should turn golden brown and get a nice crust on both sides, about 3-4 minutes.
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23Enjoy!
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