← All recipes

🍽️ Creamy Indian-Style Butter Chicken

544 kcal · 30 min · 4 servings

Ingredients

• garlic cloves 2 pcs.
• ginger, fresh 10 g
• curry powder 2 tbsp
• salt 1 tsp
• sour cream Greek-style 150 g
• chicken breast fillets 400 g
• shallots 1 pcs.
• butter 60 g
• cumin pinch
• pepper, black ground pinch
• chili, ground pinch
• tomatoes, pureed 250 g
• lemon juice 2 tbsp
• coconut milk 200 ml
• tomato paste 1 tbsp

Instructions

1. 1. Peel the garlic cloves and the ginger.
2. 2. Halve about half of the ginger and one garlic clove.
3. 3. Place the ginger and garlic pieces into the mixing container.
4. 4. Place the measuring cup on top and press the Turbo button for 2 seconds to finely chop everything.
5. 5. Push any large pieces against the inner wall of the container with a spatula.
6. 6. Repeat the chopping process if necessary.
7. 7. Add 1 tablespoon of curry powder, ½ teaspoon of salt, and Greek yogurt.
8. 8. Mix the ingredients with the measuring cup on top for 30 seconds on speed level 3.
9. 9. Pour the marinade into a bowl.
10. 10. Clean the mixing container.
11. 11. Rinse the chicken breast fillet under cold, running water.
12. 12. Pat the meat dry thoroughly afterwards.
13. 13. Cut the chicken into cubes of about 2 cm in size.
14. 14. Mix the meat cubes with the marinade.
15. 15. Let the meat rest covered in the refrigerator for about 2 hours.
16. 16. Peel the shallot and halve it.
17. 17. Halve the remaining garlic and the remaining ginger.
18. 18. Place the shallot, garlic, and ginger into the mixing container.
19. 19. Chop everything finely with the measuring cup on top for 2 seconds on Turbo.
20. 20. Push any pieces down with a spatula if needed.
21. 21. Repeat the chopping process if necessary.
22. 22. Add butter in small pieces.
23. 23. Sauté the ingredients without the measuring cup for 2 minutes at 100 °C.
24. 24. Add 1 tablespoon of curry powder and ½ teaspoon of salt.
25. 25. Stir in cumin, two pinches of pepper, and chili powder.
26. 26. Add the pureed tomatoes.
27. 27. Bring the sauce to a boil with the measuring cup on top for 2 minutes on speed level 2 at 100 °C.
28. 28. Place lemon juice, room-temperature coconut milk, and tomato paste into the mixing container.
29. 29. Mix everything with the measuring cup on top for 10 seconds on speed level 4.
30. 30. Take the meat out of the refrigerator.
31. 31. Add the meat to the sauce.
32. 32. Cook the dish with the measuring cup on top in reverse mode for 15 minutes on speed level 2 at 100 °C.

Nutrition per serving

• kcal: 544
• Protein: 40 g · Fett/Fat: 34 g · Carbs: 15 g