Butter chicken is for most of us, the most favorite and always go to dish, when at an Indian restaurant. So why not to combine two of our favorite meals in one, Indian all-time favorite meets Mexican classic!
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
Peel and finely chop the onions and garlic cloves. Peel and grate the ginger. Detach the chicken thighs from the bone.
In a bowl, whisk together the yogurt, lemon juice, turmeric, garam masala and cumin. Add the chicken and coat with the marinade. Cover with cling film and refrigerate for at least one hour.
Heat up a large pan over medium heat, melt the butter with the oil, until it starts to foam. Add the onions, and cook, stirring frequently, for 1-2 minute. Add the garlic, ginger and cumin seeds, and cook until the onions are translucent.
Add the cinnamon stick, chopped tomatoes and boil it for about 10 minutes.
Add in the chicken with the marinade and cook for 5 minutes. Slowly add in the chicken stock. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for approximately 30 minutes.
Stir in the cream and tomato paste, and simmer until the chicken is cooked through and starts falling apart.
Once done, take out the chicken on a plate and pull it completely apart with two forks, return it back to the sauce and coat well.
In the meantime, prepare the chutney. Peel the mango, remove the pulp from the pit and cut into cubes about 1 cm in size. Wash the coriander, shake dry, pluck the leaves from the stem, and roughly chop. Peel and finely chop the onion. Peel and grate the ginger.
In a medium bowl, mix the mango, onions, ginger, garlic, honey, apple cider vinegar, coriander, and cardamom. Set aside and let it sit till serving.
Warm up the tortillas according to package instructions. Stuff the pulled chicken into the warmed tortillas. Top with mango chutney and Greek yoghurt.
Preparing In The Kitchen
Peel and finely chop the onions and garlic cloves. Peel and grate the ginger. Detach the chicken thighs from the bone.
In a bowl, whisk together the yogurt, lemon juice, turmeric, garam masala and cumin. Add the chicken and coat with the marinade. Cover with cling film and refrigerate for at least one hour.
Heat up a large pan over medium heat, melt the butter with the oil, until it starts to foam. Add the onions, and cook, stirring frequently, for 1-2 minute. Add the garlic, ginger and cumin seeds, and cook until the onions are translucent.
Add the cinnamon stick, chopped tomatoes and boil it for about 10 minutes.
Add in the chicken with the marinade and cook for 5 minutes. Slowly add in the chicken stock. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for approximately 30 minutes.
Stir in the cream and tomato paste, and simmer until the chicken is cooked through and starts falling apart.
Once done, take out the chicken on a plate and pull it completely apart with two forks, return it back to the sauce and coat well.
In the meantime, prepare the chutney. Peel the mango, remove the pulp from the pit and cut into cubes about 1 cm in size. Wash the coriander, shake dry, pluck the leaves from the stem, and roughly chop. Peel and finely chop the onion. Peel and grate the ginger.
In a medium bowl, mix the mango, onions, ginger, garlic, honey, apple cider vinegar, coriander, and cardamom. Set aside and let it sit till serving.
Warm up the tortillas according to package instructions. Stuff the pulled chicken into the warmed tortillas. Top with mango chutney and Greek yoghurt.
