Recipe

Fill your kitchen with the rich aromas of Indian street food. This butter chicken is famous for its creamy tomato curry sauce and tender marinated chicken. Using the Geedel manual food chopper, you can easily prepare the time-consuming spice paste and smooth sauce base required in traditional cooking, making this exotic dish wonderfully accessible.

Ingredients:

For the chicken marinade:  

500g boneless chicken thighs, cut into pieces  

½ cup plain yogurt  

1 tablespoon ginger-garlic paste  

1 teaspoon garam masala  

½ teaspoon turmeric powder  

Salt and lemon juice  

For the sauce:  

1 onion  

3 garlic cloves  

1 small piece of ginger  

6 ripe tomatoes (or 1 can, 400g, tomato puree)  

1 tablespoon garam masala  

1 teaspoon chili powder  

½ cup light cream  

1 tablespoon honey  

Salt  

¼ cup unsalted butter  

For serving:  

Fresh cilantro leaves  

Cooked basmati rice  

Instructions:  

1. Make ginger-garlic paste and marinate the chicken:  

   Peel and cut the ginger and garlic into chunks. Install the cross-shaped chopping blade in your Geedel food chopper.  

   Add the ginger and garlic chunks, close the lid tightly, and turn the handle continuously until a very fine paste forms. Take 1 tablespoon for marinating.  

   In a bowl, combine the chicken pieces with yogurt, ginger-garlic paste, spices, salt, and lemon juice. Marinate for at least 1 hour. Pan-sear until lightly browned and set aside.

2. Prepare the spiced sauce base:

   Cut the onion into large chunks. Empty the container, add the onion chunks, and process again with the chopping blade until finely minced.  

   In a pot, sauté the minced onion in butter until golden. Add the remaining ginger-garlic paste, garam masala, and chili powder, and cook until fragrant.

3. Process tomatoes and finish the sauce:  

   Add the ripe tomatoes (or tomato puree) to the pot and simmer for about 10 minutes until the sauce thickens. Transfer the sauce mixture to the Geedel container (switch to the mixing paddle).  

   Close the lid and turn the handle until the sauce becomes completely smooth. Strain it back into the pot for an even finer texture.

4. Final simmer and serve:  

   Add light cream and honey to the strained sauce, and season with salt. Add the seared chicken pieces and simmer gently for 10 minutes to let the flavors meld.  

   Garnish with cilantro leaves and serve with hot basmati rice.

Summary:

The depth of flavor in this famous Indian dish comes from the thorough blending of spices and vegetables. The Geedel manual food chopper perfectly addresses the core challenge of creating a fine ginger-garlic paste and smooth sauce base, allowing home cooks to recreate authentic, rich curry flavors. It’s a powerful tool for exploring global cuisine.