Butter Chicken and herbed potato noodle

Crispy herby potato noodles together with tender Butter Chicken create a comforting and filling dish. The dish is served with fresh coriander, but you can also add parsley either on its own or together with the coriander.

Ingredients:

Herbed potato crisp:

3,000 KG Mestari potato noodles
0,050 KG rapeseed oil
0,030 KG fine sea salt
0,020 KG cumin
0,015 KG crushed black pepper
0,070 KG fresh coriander, chopped
0,070 KG fresh mint, chopped

Butter Chicken:

4,000 KG chicken fillet cubes or cutlets
0,200 KG butter
1,000 KG onion, finely chopped
0,050 KG crushed garlic
0,030 KG chili, finely chopped
0,100 KG butter
0,100 KG tomato puree
0,020 KG ground ginger
0,020 KG Garam Masala
0,010 KG ground cardamom
0,010 KG cumin
3,000 KG strained tomatoes
1,000 L whipping or cooking cream
0,020 KG fine sea salt

Additionally: fresh coriander for garnish

Cumin yogurt:

2,000 KG Turkish yogurt
0,030 KG cumin
0,030 KG lemon juice
0,007 KG fine sea salt
- Mix everything and keep refrigerated.

Preparation:

Brown the chicken pieces in butter in a pan or in the oven. Put 100 g of butter in a saucepan and add the onions and chilis. Cook for a few minutes. Add the tomato purée and spices. Add the passata and let the sauce simmer for 10 minutes. Add the cream and cook for another five minutes. Add the chicken pieces and finish cooking.

Tip! You can cook everything in a GN tray; place the browned chicken pieces on the bottom and pour the sauce over. Bake in a 200-degree oven for 25-35 minutes and transfer the dish directly to a warming tray. Garnish with fresh coriander.

The recipe was created by chef and restaurant-industry creative innovator Linnea Vihonen.