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Dieses Gericht habe ich das erste Mal vor 3 Jahren an Silvester, bei einem Inder in Neuseeland gegessen und war schockverliebt! Nicht jeder mag Hühnchen, aber dieses Butterchicken in dieser unfassbar leckeren Soße ist einfach ein Träumchen. Ich könnte auch auf das Hühnchen verzichten und nur Reis mit der Soße essen. Ich habe schon verschiedene Versionen ausprobiert, aber dieses gefällt mir am besten, da das Fleisch nicht zu trocken wird und die soße sämig und frisch zugleich ist.
Zutaten für 4 Personen:
Marinade für 500 g Hähnchenbrust (mind. 1 Stunde ziehen lassen – besser einen Tag vorher einlegen):
- Wichtig: 1-2 EL Garam Masala
- 1 TL Paprikapulver
- 1 Becher griechischen Joghurt (150 g)
- 1 Stück Ingwer (Daumengr0ß)
- 1 Knoblauchzehe
- Saft einer halben Zitrone
- 1 TL Cayennepfeffer
- Salz
Für die Soße:
- 100 g Butter
- 1 Zwiebel
- 500 g passierte Tomaten
- 1 TL Zimt
- 1-2 TL Cayennepfeffer (Achtung scharf!)
- 1 Stück Ingwer (Daumengroß)
- 1 Knoblauchzehe
- Salz
- 1 El Honig/Agavendicksaft
- 150 ml Sahne
Als Beilage esse ich am liebsten Reis, weil der die Soße gut aufnimmt. Klassisch passt aber auch Naan sehr gut dazu.
Voriger
Nächster
Schritt 1/5
1 Becher Joghurt – 1 TL Cayennepfeffer – 1-2 EL Garam Masalla – 1 Stück Ingwer – 1 TL Paprikapulver – Saft einer halben Zitrone – 1 Knoblauchzehe – Salz
Den Ingwer und die Knoblauchzehe schälen und so klein wie möglich hacken. Alle Zutaten für die Marinade zusammenrühren und das Fleisch darin einlegen. Nun das Fleisch mindestens eine Stunde, besser noch einen Tag, in der Marinade ziehen lassen.
Schritt 2/5
Ofen auf 200°C vorheizen
Das Fleisch in eine Ofenfeste Form füllen und 30 Minuten garen.
Schritt 3/5
50 g Butter – 1 Zwiebel – 500 g passierte Tomaten – 1 TL Zimt – 1-2 TL Cayennepfeffer – 1 Stück Ingwer – 1 Knoblauchzehe – Salz
Wenn Reis als Beilage serviert werden soll, kann er nun aufgesetzt werden. Die Zwiebel möglichst klein Hacken und in einem Topf, in der Butter, glasig anschwitzen. Anschließend das ganze mit den passierten Tomaten ablöschen und Zimt, Cayennepfeffer, Ingwer, Knoblauch und Salz hinzugeben. Den Deckel auf den Topf geben und das ganze ca. 20 Minuten köcheln lassen.
Schritt 4/5
50 g Butter – 1 EL Honig/Agavendicksaft – 150 ml Sahne
Butter, Honig und Sahne zur Soße hinzufügen, einmal rumrühren und nochmals kurz köcheln lassen.
Schritt 5/5
Das Fleisch aus der Marinade nehmen, in die Soße geben und noch einmal kurz erwärmen. Je nach Geschmack, kann das ganze noch mit Koriander getoppt werden.
Guten Appetit!
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