Butter Chicken

September 07, 2020

Butter Chicken - Chef Fabricio Goulart Food Safaris
Butter Chicken – by Chef Fabricio Goulart – Food Safaris

by Chef Fabricio Goulart – in reference to Indian Food

My first dish as a cook, Butter Chicken. A chicken marinated with yogurt, sautéed with spices, masala, butter and sauce based on tomatoes, peppers and onions.
In 2013, after leaving behind a career in IT, I started studying gastronomy at Senac and after graduating I moved to Vancouver, Canada where my first job was in an Indian restaurant, led by an Indian family.
My position was Dishwasher, called Pia. When there was time, I stretched my eyes to the production kitchen, smelled aromas and saw many mixes made right there. Everything handmade. My passion was the famous Butter Chicken that I learned by looking and washing those huge dirty Curry pans.
This dish is very significant and for that reason I want to share it with friends. I even participated in the TV “The Taste Brasil” program with him.

500g of drumstick or breast cut into cubes
150ml of plain yogurt
1/2 squeezed lemon
1spoon Saffron
1spoon Sweet Paprika
1spoon Smoked Paprika
Salt and pepper to taste
Mix all ingredients and reserve covered in the refrigerator for at least 2hrs

2 chopped onions
1/2 red pepper
1/2 green pepper
1 Can of peeled tomato
4cl Butter soup
4 cloves of garlic
1spoon Ginger
1/2 Coffee pepper pepper
100ml of culinary sour cream
Sauté all ingredients starting with onions and peppers, after garlic and ginger, butter and tomatoes. Let it sauté well. Beat in a blender. Turn into a smooth sauce.

1spoon Coriander powder
1spoon Curcuma powder
1spoon Cardamom powder
1spoon Sweet paprika
1spoon Smoked paprika
1spoon Powder curry soup

Sauté the marinated chicken in the pan. After it is sealed, add the beaten sauce, the masala and cook for 20min. Over low heat. Add the cream. Set the salt.

Side dishes:
Chopped Green Smell
Japanese cucumber in slices
White rice or Basmati
Natural Yogurt
Naan or warm flat bread

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