Poulet au beurre

Experiment with Indian cuisine this weekend and prepare our delicious Butter Chicken recipe! Typically, Butter Chicken recipes simmer slowly in a mixture of spicy tomato, butter, and cream sauce, and our recipe is no different. The spice mix of cumin, garam masala, turmeric, and fresh ginger is sure to inject some much-needed spice in this dish! 

The Stainless Steel Rondeau creates the ideal environment for this recipe to simmer to perfection, locking in heat and moisture with its tight-fitting lid. Featuring a shallow cooking surface, this piece of cookware delivers superior heat retention, ensuring the chicken thighs absorb all the rich flavours and spices of the surrounding ingredients. 

Our Butter Chicken recipe offers a unique twist on traditional chicken dishes, helping home cooks experiment with different spice profiles and new ingredients. This recipe can be prepared in just under two hours, serving between two and four portions at a time. Here are all the ingredients you will need along with the steps to follow before tackling this recipe! 

Mélanger les épices dans un petit bol. Réserver.

Dans un autre bol, mélanger le yogourt, la pâte de tomate, le lait de coco, la crème et le miel. Réserver.

Chauffer une cocotte à feu moyen, ajouter une cuillère à table de beurre et faire cuire l’oignon pendant dix minutes en remuant fréquemment.

Ajouter le sel, l’ail et le mélange d’épices. Cuire pendant deux minutes.

Ajouter le beurre restant et les ingrédients liquides et mélanger. Porter à ébullition.

Baisser le feu et laisser mijoter pendant 45 minutes.

Ajouter le poulet et laisser mijoter pendant 45 minutes supplémentaires. Assaisonner au goût.

Servir sur un riz basmati et garnir de coriandre fraîche.