Butter chicken, fevettes and cauliflower, Indian-style mushrooms
Indian-style marinated chicken with spices and cashew nut sauce served with basmati, beans and vegetables. A delicious and addictive dish that both young and old would want to try again.
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Ingredients
Portions:
4
150 g
chicken thigh ragout
50 g
cauliflower, cut into florets
50 g
button mushrooms, sliced
30 g
broad beans
30 g
onion, diced
20 g
tomato purée
100 ml
vegetable stock
20 g
cashew nuts, soaked and blended
1 tbsp
Casa olive oil
1 clove
garlic, minced
1 tbsp
butter
1 tbsp
butter chicken spices
1 tsp
fresh ginger, grated
50 ml
35% cream
10 g
fresh coriander, chopped
5 g
fresh mint, chopped
100 g
cooked basmati rice
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- In a bowl, mix the chicken thigh ragout with the butter chicken spices, fresh ginger, and a pinch of salt. Let it marinate for 15 minutes.
- Heat 1 tbsp of Casa olive oil in a pan over medium heat. Add the diced onion and garlic, sautéing until translucent, about 3 minutes.
- Add the marinated chicken to the pan and cook until browned on all sides, about 5 minutes. Add the tomato purée and vegetable stock, bringing it to a simmer.
- Stir in the blended cashew nuts and 35% cream, cooking for an additional 5 minutes until the sauce is thickened. Stir in the fresh coriander and mint.
- Meanwhile, in a separate pan, melt 1 tbsp of butter and sauté the cauliflower florets and button mushrooms until tender, about 5 minutes. Add the broad beans and cook for another 2 minutes.
- Serve the butter chicken with the vegetables and cooked basmati rice on the side.