SafePlates

Ingredients

• 500 g chicken breast, cut into cubes
• 1 TL salt
• 1/2 TL turmeric
• 1 TL red chili powder
• 1 TL garam masala
• 200 ml yogurt
• 2 EL oil
• 2 large onions, finely chopped
• 2 TL ginger-garlic paste
• 400 g tomato purée
• 100 g butter
• 100 ml cream
• fresh coriander for garnishing
• 200 g green mung beans, soaked overnight
• 1 green chili, chopped
• 1 piece ginger
• salt to taste
• water, as needed
• oil for frying

Instructions

1. Start by marinating the chicken. Mix the yogurt, salt, turmeric, chili powder, and garam masala in a bowl. Add the chicken cubes and let them marinate for at least one hour.
2. For the pesarattu, drain the soaked mung beans and place them in a blender along with the green chili, ginger, and salt. Gradually add water until a smooth batter forms.
3. Heat some oil in a pan. Pour in a ladleful of the batter and spread it into a thin crêpe. Fry the pesarattu until golden brown on both sides and keep them warm.
4. For the butter chicken, heat oil in a deep pan. Add the onions and sauté until golden brown. Add the ginger-garlic paste and continue to sauté.
5. Add the marinated chicken and cook until it is fully cooked through. Add the tomato purée and let it simmer for 10 minutes.
6. Add the butter and cream and continue to cook until the sauce thickens. Season with salt.
7. Serve the butter chicken hot with the pesarattu and garnish with fresh coriander.