Lo Kuahá India

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Lo Kuahá India

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Adjust Servings:
1 Onion
500 g Peeled Tomatoes
a pinch of Chilli Powder
a pinch of Sugar
to taste Extra Virgin Olive Oil
40 g Ghi (Clarified Butter)
20 g Ginger
1 slice of Garlic
15 g Tomato Paste
1/2 teaspoon Garam Masala
1/2 teaspoon Ground Cumin
1/2 teaspoon Ground Coriander
500 g Tandoori Chicken
60 g Fresh Cream
30 g Ghi (Clarified Butter)
to taste Chili Pepper
to taste Salt
to taste Black Pepper
to taste Cashew Nuts
to taste Coriander Leaves

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  • Spicy
  • 30
  • Serves 6
  • Medium




Di tres prinsipal esta buki lo ta e asina India ta un lo den cura, e lo tanto na lo i e kuahá, bo ta aktua ta e yu hòmber ta e promé. Un carta nòmber i engañoso, no ta spera ku e kustumber di via, pasobra e teblachi ta riku, yen di speserei i sugerensha ku ta bai mas ayá di picante.

A inisia ku lo tanto het, pa loke ta agregá un sous rima pa hasi e preparashon kayente i picante, ma refresko pa e engine i e sentro. Si bo kier prepará un gran teblachi Ido, aki ta e original di esta un lo kuahá.



Put the onion, garlic and ginger in a mixer and blend until you get a "paste". Add the tomatoes, the chili pepper, the sugar and season with a pinch of salt. Blend again and set aside.


Melt the ghi in a wok over medium heat. Remember that the ghi melting point is much higher than normal butter, so you do not have to take all the precautions you need for normal butter. Well, add the mixture, mix, dilute with a glass of water and the spoon of tomato paste.


Boil the preparation, stirring often, then let it simmer over a gentle heat for another 5 minutes: the sauce must firm up and become thick.


Add half of the 30 grams of clarified butter, garam masala, cumin and coriander. Dip the chicken in the sauce and stir for 10 minutes. The chicken must get well flavored. Correct salt and pepper if necessary.


At this point we are almost finished. Mix the fresh cream with a little spicy sauce or chili pepper. Be careful not to put too much spicy sauce, otherwise the dish becomes hot.


Add the spicy cream to the chicken, stir and finish with the other 15 grams of butter. Serve the butter chicken with flakes of cashew nuts and a leaf of fresh coriander, perhaps accompanied by steamed rice.

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Esta Seleccion - Aloo-gobi
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Fred Albóndigas Ku Kuahami Profile
Esta Seleccion - Aloo-gobi
Aloo Gobi
Fred Albóndigas Ku Kuahami Profile

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