Butter chicken with ponzu and garam masala
A favourite from Indian cuisine: tender chicken in a tangy yoghurt marinade with Kikkoman Lemon Ponzu and a creamy sauce. Rich, comforting soul food with a touch of garam masala.
Ingredients
Preparation
Step 1
600 g chicken breast fillet – 2 garlic cloves – 1 piece of ginger, approx. 2 cm – 2 tsp paprika powder – 5 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon – 300 g yoghurt – 1 tsp cayenne pepper – 2 tsp garam masala
Cut the fillet into pieces. For the marinade, finely chop the garlic and ginger. Mix with the paprika powder, Kikkoman Lemon Ponzu, yoghurt, cayenne pepper and garam masala. Combine with the chicken and marinate for at least 1 hour.
Preheat the oven to 200˚C. Place the marinated fillet in an ovenproof dish and roast for about 25 minutes (or fry in hot oil in a pan).
Step 2
2 onions – 1 ½ tbsp butter – 700 ml passata – 2 tbsp tomato purée
Dice the onions and sauté them in the melted butter. Add the passata and tomato purée and simmer gently for about 20 minutes, stirring occasionally.
Step 3
1 ½ tbsp butter – 200 g cream – 3 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon – A pinch of ground cinnamon – 2 tsp honey (or maple syrup or Kikkoman Mirin-Style Sweet Cooking Seasoning) – Parsley to garnish
Add the roasted fillet (with the marinade if you like), the remaining butter and the cream and heat briefly. Season with the Kikkoman Lemon Ponzu, spices and honey, garnish with the parsley and serve.
Tip:
You can substitute the Kikkoman Lemon Ponzu with Kikkoman Soy Sauce and lemon or lime juice. Try replacing the tomato purée with paprika purée or ajvar for a slightly fruity and aromatic twist.
Recipe-ID: 1492
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600 g chicken breast fillet – 2 garlic cloves – 1 piece of ginger, approx. 2 cm – 2 tsp paprika powder – 5 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon – 300 g yoghurt – 1 tsp cayenne pepper – 2 tsp garam masala
Cut the fillet into pieces. For the marinade, finely chop the garlic and ginger. Mix with the paprika powder, Kikkoman Lemon Ponzu, yoghurt, cayenne pepper and garam masala. Combine with the chicken and marinate for at least 1 hour.
Preheat the oven to 200˚C. Place the marinated fillet in an ovenproof dish and roast for about 25 minutes (or fry in hot oil in a pan).
2 onions – 1 ½ tbsp butter – 700 ml passata – 2 tbsp tomato purée
Dice the onions and sauté them in the melted butter. Add the passata and tomato purée and simmer gently for about 20 minutes, stirring occasionally.
1 ½ tbsp butter – 200 g cream – 3 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon – A pinch of ground cinnamon – 2 tsp honey (or maple syrup or Kikkoman Mirin-Style Sweet Cooking Seasoning) – Parsley to garnish
Add the roasted fillet (with the marinade if you like), the remaining butter and the cream and heat briefly. Season with the Kikkoman Lemon Ponzu, spices and honey, garnish with the parsley and serve.
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