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Carlota Fariña


Pollo estilo indio

Today, on my blog, a delicious recipe I’ve been preparing lately at home, Indian butter chicken. I’ve probably mentioned this, but I very rarely eat meat and if I do it’s usually chicken or turkey, so I’m always looking for new ways to prepare them.  An Indian friend recently spoke to me about this recipe and I gave it a try and I haven’t stopped making it since.

The first thing I did was visit Gadis Supermercados to get the ingredients. Their international sections get better each day, so it’s usually my choice if I want to prepare an exotic or special dish. I bought every I needed for my Indian-style chicken there, including the Blue Dragon coconut milk you can see in the photographs and the jasmine rice, typical of Thailand. I love its delicate aroma. Even though the original recipe does not include rice, it goes perfect with this dish.

Coconut milk

You will see there are many ingredients, but it’s actually pretty quick, only taking 30 minutes. And you won’t believe how easy it is.



500 gr chicken breast

1 Greek yogurt

1 can coconut milk (400ml)

4 tbsp Garam Masala

3 tbsp tomato double concentrate

2 tbsp unsalted butter

2 tbsp fresh or ground ginger

1 tbsp ground hot pepper (I used ground chili pepper)

1 tbsp fine salt

2 tbsp ground turmeric

2 tbsp cumin

1-2 tbsp ground cayenne pepper


Dice the chicken into cubes and then put them in a bowl, add the yogurt, the salt, and the spices: mix and let it stand for 10 minutes. Now, put the butter on a skillet over medium heat and once it has melted completely add the mix in the bowl: the chicken with its juice. Sear over high heat for a couple of minutes on each side and then lower the heat. Add the can of coconut milk and tomato concentrate. Let this cook over low heat for about 20-30 minutes or until the sauce becomes thick.

Meanwhile, prepare the jasmine rice following the instructions in the packaging. It’s quite easy to make, really. Wash the rice thoroughly, and put it in a pot, pour water until completely covered, and add salt. Cook over low heat for about 12 minutes. Don’t let the water boil. Turn off the heat and let it stand with the lid on.

Once the chicken is ready, serve with the rice, sprinkling some fresh chopped coriander over it. It is also traditional in India to serve it with naan bread. Here’s the link, if you want to try this really nice recipe.


Buon appetito!!



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