Classic Butter Chicken with Tikka Marinade

Name: Classic Butter Chicken with Tikka Marinade
Ingredients: 4 klinček garlic; 0.5 palec ginger; 0.5 ks chili; 4 PL low-fat Greek yogurt; 2 PL chickpea flour; 1 ČL ground coriander; 0.125 ČL ground cinnamon; 1 ČL Kashmiri chili powder; 0.125 ČL ground cumin; 0.125 ČL saffron; salt; chicken thighs; 0.5 ks butter; 0.5 ks onion; 0.5 palec ginger; 0.5 ks chili; cinnamon stick; 6 ks green cardamom pods; 5 ks cloves; 3 ČL tomato paste; 1 ČL Kashmiri chili powder; 1 ČL ground coriander; heavy cream; 1 ČL honey; dried curry leaves; fresh coriander; lemon juice; pickled onions; iceberg lettuce

#indian cuisine#chicken tikka#makhani sauce#spicy#jamie oliver

A flavorful butter chicken recipe featuring tender marinated chicken thighs grilled to perfection and simmered in a rich, spiced tomato cream sauce. Served with tangy pickled onions and fresh salad, this dish combines traditional Indian flavors with a balanced, creamy finish.

Ingredients extracted via AI

4 klinček garlic0.5 palec ginger0.5 ks chili4 PL low-fat Greek yogurt2 PL chickpea flour1 ČL ground coriander0.125 ČL ground cinnamon1 ČL Kashmiri chili powder0.125 ČL ground cumin0.125 ČL saffronsaltchicken thighs0.5 ks butter0.5 ks onion0.5 palec ginger0.5 ks chilicinnamon stick6 ks green cardamom pods5 ks cloves3 ČL tomato paste1 ČL Kashmiri chili powder1 ČL ground corianderheavy cream1 ČL honeydried curry leavesfresh corianderlemon juicepickled onionsiceberg lettuce

Procedure generated via AI

Start by making the chicken tikka marinade. Peel and finely chop 4 cloves of garlic, a small piece of peeled ginger, and half a chili pepper, then blend them into a paste.
In a bowl, combine 4 tablespoons of low-fat Greek yogurt with 2 tablespoons of chickpea flour. Stir well to eliminate any lumps.
Add to the yogurt mixture 1 teaspoon of ground coriander, a pinch of ground cinnamon, Kashmiri chili powder, ground cumin, a pinch of saffron, and some salt. Mix thoroughly.
Coat the chicken thighs in the marinade, making sure they're well covered. Ideally, let them marinate overnight in the refrigerator, or for at least 20 to 30 minutes if short on time.
Skewer the marinated chicken pieces and grill them until the edges are lightly charred but the meat remains juicy.
For the sauce, melt half the butter in a pan. Peel and grate about half an inch of ginger, and slice half a chili pepper into thin strips after removing the seeds.
Add half an onion, 6 green cardamom pods, 4-5 cloves, a cinnamon stick, the sliced chili, and ginger to the pan. Sauté gently until the spices release their aroma and the onion softens without browning.
Stir in 3 heaping teaspoons of tomato paste, 1 teaspoon of Kashmiri chili powder, and 1 teaspoon of ground coriander. Cook briefly to develop the flavors.
Pour in the heavy cream and add 1 teaspoon of honey. Then stir in the dried curry leaves, fresh coriander, and a pinch of salt. Mix well to combine.
Add the grilled chicken pieces to the sauce and simmer briefly to allow the flavors to meld and the chicken to soak up the sauce.