flavoring.

butter chicken curry.

2 servings
50 minutes
intermediate
by B!POD team

ingredients.

350 g
chicken breast.
100 ml
yoghurt.
1 tsp
coriander.
1 tsp
garam masala.
2 tbsp
tomato paste.
50 g
butter.
200 ml
tomato sauce.
100 ml
heavy cream.
to taste
chili pepper.
to taste
lemon.
to taste
ginger.
to taste
garlic.

procedure.

01.

begin with the marinade. in a B!POD M container, combine yoghurt, garam masala, coriander, half a lemon juice, grated ginger, minced garlic clove, and chopped chilli to taste.

02.

add the chicken pieces, mixing well to coat them evenly.

03.

using DRO!D, create a vacuum at 50 mbar and let it marinate for at least 30 minutes.

04.

after marinating, melt the butter in a pan and add the chicken with the marinade.

05.

cook over high heat for about 10 minutes, turning the pieces to ensure they are fully cooked.

06.

serve with hot pilaf rice and chopped fresh coriander.

storing it in the fridge?

put it in a B!POD container and seal with DRO!D’s low vacuum. It stays fresh for up to 7 days.

storing it in the freezer?

put it in a B!POD container and seal with DRO!D’s low vacuum. it stays fresh for up to 3 weeks.

butter chicken curry.
butter chicken curry.

in this recipe:

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