Maria Lo’s butter chicken recipe

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On the occasion of the tribute to Indian gastronomy in MasterChef Christmas Specialwe bring you the Maria Lo’s butter chicken recipe. A delight that will transport you with its smell and flavor to India. Try preparing it at home and give an exotic touch to your dishes.

butter chicken recipebutter chicken recipemeat
Ingredients Preparation
  • For the chicken marinade:
  • 800 g of chicken thigh
  • 1 natural unsweetened Greek yogurt
  • 1 tablespoon and a half of grated garlic without germ
  • 1 tablespoon grated fresh ginger
  • 2 teaspoons of garam masala
  • 1 teaspoon cumin
  • 1 teaspoon of turmeric
  • 1 teaspoon chili powder
  • 1 teaspoon of salt
  • For the sauce:
  • 2 tablespoons of olive oil 0.4
  • 2 tablespoons of ghee
  • 1 white sweet onion
  • 1 and a half tablespoons grated fresh garlic without germ
  • 1 tablespoon grated fresh ginger
  • 1 and a half teaspoons of cumin powder
  • 1 and a half teaspoons of garam masala
  • 1 teaspoon chopped fresh cumin
  • 400 g of peeled tomato
  • 1 teaspoon chili powder
  • Salt
  • 175 g whipping cream
  • 1 tablespoon of white sugar
  • fresh cilantro to garnish
  1. Clean and bone the chicken thighs. Then we cut it up.
  2. In a bowl, mix the turmeric, chili, garam masala, cumin, garlic, ginger and Greek yogurt. Stir well together with the chicken and let it rest for 2 hours.
  3. Heat the pan without oil and add the chicken so that it browns on both sides. We booked.
  4. Peel and chop the onion.
  5. In the same pan where we have cooked the chicken, add olive oil, ghee and mix it. Then add the finely chopped onion. When it starts to take color, lower the heat to 5 and add the spices: cumin, garam masala, turmeric, chili, garlic and ginger.
  6. We let it finish cooking.
  7. On the other hand, we chop two tomatoes without skin. And we incorporate it into the sauce. Let the tomato cook and add salt and cream.
  8. We crush this mixture with the blender.
  9. In the same pot where we have prepared the sauce, add the shredded mixture and the chicken.
  10. Cook, letting the cream reduce for 10-12 minutes.
  11. Plate up and add a little chopped coriander and a splash of cream on top.
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