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Indian butter chicken
Indian butter chicken

Indian butter chicken

Preparation 15 minutes
Cooking time 45 minutes
Servings 4

Ingredients

  • 90 ml (6 tbsp) clarified butter
  • 1 large onion, minced
  • 1 pinch of ground cinnamon
  • 2 garlic cloves, finely chopped
  • 10 ml (2 tsp) fresh ginger, chopped
  • 1 pinch of ground cardamom
  • 5 ml (1 tsp) turmeric
  • 1 pinch of Cayenne pepper
  • 600 g (1 1/4 lb) boneless chicken breasts, skinless, cut into 2.5 cm (1 in.) cubes
  • 125 ml (1/2 cup) diced tomatoes
  • 15 ml (1 tbsp) tomato paste
  • 80 ml (1/3 cup) ground almonds
  • 125 ml (1/2 cup) plain yogurt
  • 60 ml (1/4 cup) 15% cream
  • Salt and freshly ground black pepper
  • A few fresh coriander leaves

Preparation

  1. In a skillet, heat the clarified butter over medium-high heat.
  2. Sweat the onion with the cinnamon for 3 to 4 minutes.
  3. Add the garlic, ginger, cardamom, turmeric and Cayenne pepper.
  4. Cook for 1 minute, stirring constantly.
  5. Add the chicken cubes. Cook for 5 minutes, stirring occasionally.
  6. Add the tomatoes, tomato paste, ground almonds and 60 ml (1/4 cup) of water.
  7. Stir well and simmer gently for 20 to 25 minutes.
  8. Meanwhile, combine the yogurt and cream in a bowl. Set aside.
  9. When the chicken is cooked, lower the heat and add the yogurt and cream mixture.
  10. Heat for 1 to 2 minutes. Do not boil. Season with salt and pepper.
  11. Serve immediately on basmati rice.
  12. Garnish with the coriander leaves.
Availability in stores