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Le Chaudron recipe
Butter chicken indien
Indian butter chicken
⏱ 45 minServes 4Medium560 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
600 g (21 oz)chicken breast, cubed
200 ml (¾ cup)plain yogurt
2 tbsptomato paste
400 ml (1⅔ cups)heavy cream
2 tbspgaram masala
1piece of ginger (3 cm / 1 in), grated
3 clovesgarlic, grated
50 g (2 oz)butter
- 600 g (21 oz) chicken breast, cubed
- 200 ml (¾ cup) plain yogurt
- 2 tbsp tomato paste
- 400 ml (1⅔ cups) heavy cream
- 2 tbsp garam masala
- 1 piece of ginger (3 cm / 1 in), grated
- 3 cloves garlic, grated
- 50 g (2 oz) butter
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Marinate the chicken in the yogurt with some of the garam masala, the garlic and ginger in the fridge for 20 minutes.
- Brown the chicken in butter for 5 minutes and set aside.
- Cook the tomato paste with the remaining spices for 3 minutes.
- Add the cream and simmer gently for 5 minutes.
- Return the chicken and simmer gently for 10 minutes.
- Off the heat, stir in a pat of butter and serve hot with basmati rice.
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