Geräte und Zubehör
Murgh makhani (Butter chicken)
Vorbereitung 40 Min
Gesamt 1 Std. 15 Min
6 portions
Zutaten
Chicken
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skinless, boneless chicken thighs each thigh cut into 8 pieces800 g
-
freshly squeezed lemon juice30 g
-
natural yoghurt150 g
-
tandoori paste (see Tips)120 g
-
sea salt¼ tsp
-
extra virgin olive oil to grease
Butter sauce
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cumin seeds2 tsp
-
coriander seeds2 tsp
-
cinnamon quill2 cm
-
black cardamom pod1
-
fenugreek seeds1 tsp
-
ghee (see Tips)45 g
-
brown onion (approx. 1-2 onions), cut into quarters180 g
-
fresh ginger cut into pieces20 g
-
garlic cloves2
-
sea salt1 tsp
-
fresh long green chillies trimmed and cut in half (optional)2
-
canned whole tomatoes (400 g)1 can
-
water70 g
-
cashews plus extra to garnish70 g
-
unsalted butter cut into pieces40 g
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fresh coriander leaves, stalks and roots, cut into thirds, plus extra leaves to garnish10 sprigs
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garam masala (see Tips)1 tsp
-
pouring (whipping) cream100 g
Nährwerte pro 1 portion
Natrium
1095.3 mg
Eiweiß
30.9 g
Brennwert
2177.5 kJ /
518.5 kcal
Fett
36.3 g
Ballaststoffe
8.2 g
gesättigte Fettsäuren
16.2 g
Kohlenhydrate
15.3 g
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