Spicy Andhra Butter Chicken
60% автентично · Indian (Regional Twist)
A fiery twist on the classic, this version incorporates the bold flavors of Andhra cuisine, using spicy red chilies and a touch of tamarind for a tangy kick alongside the creamy tomato base.
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Съставки
- Chicken thighs, cut into pieces500g
- Yogurt1/4 cup
- Ginger-garlic paste1 tbsp
- Kashmiri red chili powder2 tsp
- Turmeric powder1/2 tsp
- Saltto taste
- Butter3 tbsp
- Ghee1 tbsp
- Onion, finely chopped1 medium
- Tomatoes, pureed300g
- Green chilies, slit2-3
- Tamarind paste1 tsp
- Garam masala1 tsp
- Heavy cream1/4 cup
- Curry leavesa few
- Water1/4 cup
- Black pepperto taste
Стъпки
- 1
Marinate chicken: Combine chicken pieces with yogurt, ginger-garlic paste, Kashmiri red chili powder, turmeric, salt, and black pepper. Marinate for at least 1 hour.
- 2
Cook chicken: Pan-fry or grill the marinated chicken until almost cooked. Set aside.
- 3
Prepare the base: Heat butter and ghee in a pan. Add chopped onion and sauté until translucent.
- 4
Add pureed tomatoes, slit green chilies, and cook until oil separates.
- 5
Stir in tamarind paste, Kashmiri red chili powder, garam masala, and salt. Cook for 2 minutes.
- 6
Add water and bring to a simmer. Cook for 10 minutes.
- 7
Add the partially cooked chicken pieces to the gravy.
- 8
Add curry leaves and simmer for another 10-15 minutes until chicken is fully cooked and tender.
- 9
Stir in heavy cream and cook for 2 minutes. Adjust seasoning.
- 10
Serve hot.
