Poulet au beurre
Un plat réconfortant, savoureux et facile à préparer, idéal pour impressionner votre famille et vos amis.
Servings: 4 servings
Calories: 750kcal
Ingrédients
Pour le poulet
- 1.5 pounds skinless boneless chicken thighs, cut into bite-sized chunks
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- 0.5 teaspoon curry powder
- 1 tablespoon Greek yogurt
Pour la cuisson
- 3 tablespoons vegetable oil
- 3 tablespoons butter (divided)
- 6 cloves garlic (minced)
- 1 medium onion (diced)
- 1 15-ounce can tomato sauce
- 1 teaspoon sugar
- 1 teaspoon salt (adjust to taste)
- 0.5 teaspoon black pepper
- 2 cups heavy cream
- 0.5 teaspoon cayenne pepper (optional for heat)
- 1 teaspoon garam masala
- 0.5 teaspoon curry powder
Pour la garniture
- 0.25 cup freshly chopped parsley (optional, for garnish)
- 1 piece Naan bread
- 1 piece Steamed rice
Instructions
Marinade
- Marinate the chicken in a bowl with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Let it sit for at least 15 minutes.
Cuisson du poulet
- Heat vegetable oil in a large skillet over medium heat.
- Cook the marinated chicken until browned on all sides, about 8-10 minutes. Remove the chicken and set aside.
Préparation de la sauce
- In the same skillet, add 3 tablespoons of butter and the diced onion. Sauté until the onion becomes translucent.
- Add the minced garlic and sauté for about a minute, then stir in the tomato sauce.
- Mix in sugar, salt, black pepper, heavy cream, cayenne pepper, garam masala, and additional curry powder.
- Return the chicken to the skillet and let it simmer for about 10 minutes.
Finition
- Finish by stirring in the remaining butter until melted and combined.
- Serve hot, garnished with freshly chopped parsley, alongside naan or steamed rice.
Notes
Pour une expérience véritablement délicieuse, servez votre poulet au beurre dans un grand plat familial. En ce qui concerne le stockage, vous pouvez conserver les restes dans un récipient hermétique au réfrigérateur pendant 3-4 jours.