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© NGV mbH, Photo: TLC Fotostudio
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Recipe of: © Monsieur Cuisine

Indian Butter Chicken

MC plus
2 portions
Easy
Ready in: 2:39 h
Preparation time: 20 min.
Created on: 12.05.2020
Last changes: 01.11.2020
  • 2 garlic cloves
  • 1 piece ginger (2 cm)
  • 2 tbsp garam masala
  • 1 tsp salt
  • 150 g Greek yoghurt (10% fat)
  • 400 g chicken breast fillet
  • 1 shallot (30 g)
  • 60 g butter
  • 1 big pinch of ground cumin
  • 2 pinches of pepper
  • 1 big pinch of chilli flakes
  • 250 g sieved tomatoes (passata)
  • 1 tbsp lemon juice
  • 200 ml coconut milk at room temperature
  • 1 tbsp tomato purée

Nutrients

Per portion:

  • calorific value
    2424 kj / 579 kcal
  • protein: 52 g
  • carbohydrates: 14 g
  • fat: 35 g
Instruction
Preparation time
20 min.
Ready in
2:39 h
  1. Peel the garlic and the ginger. Put half the ginger and 1 garlic clove, cut into halves, in the blender jug and, with the measuring beaker in place, chop finely with the turbo button/2 seconds. Use the spatula to scrape the pieces down the inside of the blender jug and, if necessary, repeat the previous step. Add 1 tablespoon of garam masala, ½ teaspoon of salt and the Greek yoghurt.
  2. With the measuring beaker in place, mix for 30 seconds/speed setting 3. Decant this marinade into a bowl and clean the blender jug.
  3. Rinse the meat under cold running water and pat dry. Then dice into 2-cm pieces and mix with the marinade. Cover and put in the refrigerator for 2 hours.
  4. Peel the shallot and halve it. Put the shallot and the remaining garlic clove and ginger, cut into halves, into the blender jug and, with the measuring beaker in place, chop finely with the turbo button/2 seconds. Use the spatula to scrape the pieces down the inside of the blender jug and, if necessary, repeat the previous step. Add the butter in small pieces and sauté everything with the roast button/2 minutes/100 °C.
  5. Add the remaining garam masala and ½ teaspoon of salt. Add the cumin, 2 pinches of pepper, the chilli flakes and the passata, and, with the measuring beaker in place, bring to the boil for 2 minutes/100 °C/speed setting 2.
  6. Put the lemon juice, coconut milk at room temperature and tomato purée into the blender jug and, with the measuring beaker in place, mix for 10 seconds/speed setting 4.
  7. Take the meat out of the refrigerator and add to the sauce. With the measuring beaker in place, cook with the reverse button/15 minutes/100 °C/speed setting 2.

 

TIP

Serve with rice or naan bread.

 

 

Finished!

Bon appétit with Monsieur Cuisine