{"id":1144,"date":"2020-01-21T06:08:28","date_gmt":"2020-01-21T11:08:28","guid":{"rendered":"https:\/\/recettes.carlrobitaille.org\/?p=1144"},"modified":"2020-01-21T06:08:28","modified_gmt":"2020-01-21T11:08:28","slug":"poulet-au-beurre","status":"publish","type":"post","link":"https:\/\/recettes.carlrobitaille.org\/?p=1144","title":{"rendered":"Poulet au beurre"},"content":{"rendered":"\n<p><strong>Source :<\/strong> <a href=\"https:\/\/www.goodtoknow.co.uk\/recipes\/gordon-ramsay-s-butter-chicken\">https:\/\/www.goodtoknow.co.uk\/recipes\/gordon-ramsay-s-butter-chicken<\/a><\/p>\n\n\n\n<p><strong> Note :<\/strong> J&#8217;utilise 12 hauts de cuisse.<\/p>\n\n\n\n<p><strong>Ingredients :<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>800g chicken, boneless and skinless, cut into 3-4cm pieces <\/li><li>2 garlic cloves, peeled and finely crushed<\/li><li>2cm ginger, peeled and finely grated<\/li><li>\u00bd tsp fine sea salt<\/li><li>\u00bd tsp hot&nbsp;<a rel=\"noreferrer noopener\" href=\"https:\/\/www.goodtoknow.co.uk\/recipes\/chilli-con-carne\" target=\"_blank\">chilli<\/a>&nbsp;powder<\/li><li>1\u00bd tbsp lemon juice<\/li><li>75ml natural yoghurt<\/li><li>\u00bd tsp garam masala (mixed Indian spices)<\/li><li>\u00bd tsp ground turmeric<\/li><li>1tsp ground cumin<\/li><li>1-2 tbsp vegetable oil, for brushing<\/li><\/ul>\n\n\n\n<p><strong>Sauce <\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>1\u00bd tbsp ghee or melted, unsalted butter<\/li><li>2 garlic cloves, peeled and finely chopped<\/li><li>2cm ginger, peeled and finely chopped<\/li><li>1 cardamom pod, seeds lightly crushed<\/li><li>2 cloves<\/li><li>1tsp ground coriander<\/li><li>1tsp garam masala (mixed Indian spices)<\/li><li>1tsp ground turmeric<\/li><li>1tsp hot chilli powder, or to taste<\/li><li>275ml tomato pure<\/li><li>1tbsp lemon juice<\/li><li>40g unsalted butter<\/li><li>100ml double cream<\/li><li>1tbsp chopped coriander, to garnish<\/li><\/ul>\n\n\n\n<p><strong>Directions :<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>To make this&nbsp;<a rel=\"noreferrer noopener\" href=\"https:\/\/www.goodtoknow.co.uk\/recipes\/caribbean-chicken-curry\" target=\"_blank\">chicken curry<\/a>&nbsp;recipe, place the chicken in a bowl with the garlic, ginger, salt, chilli powder and lemon juice. Mix, cover with cling film and chill for 30 mins.<\/li><li>Mix together the yogurt, garam masala, turmeric and cumin and add to the chicken, making sure that each piece is well coated with the mixture. Cover again and chill for 3-4 hours.<\/li><li>Preheat the oven to 180\u00baC\/Fan 160\u00baC\/gas mark 4. Put the marinated chicken pieces on a grill rack set on a baking tray and bake for 8-10 mins. Brush the chicken pieces with a little oil and turn them over. Bake for another 10-12 mins until just cooked through.<\/li><\/ol>\n\n\n\n<p><strong>For the sauce<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Heat the ghee or butter in a pan and add the garlic and ginger. Fry for a min or so then add the cardamom, cloves, coriander, garam masala, turmeric and chilli powder. Stir well and fry for 1-2 mins until they give off a lovely aroma. <\/li><li>Stir in the tomato pure and lemon juice and cook for another couple of mins. <\/li><li>Add the chicken pieces to the sauce and stir well to coat. <\/li><li>Finally, add the butter and cream and stir continuously until the butter has melted and the sauce is smooth. Taste and adjust the seasoning.<\/li><li>Transfer to a warm bowl and serve hot, garnished with chopped coriander.<\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Source : https:\/\/www.goodtoknow.co.uk\/recipes\/gordon-ramsay-s-butter-chicken Note : J&#8217;utilise 12 hauts de cuisse. Ingredients : 800g chicken, boneless and skinless, cut into 3-4cm pieces 2 garlic cloves, peeled and finely crushed 2cm ginger, peeled and finely grated \u00bd tsp fine sea salt \u00bd &hellip; <a href=\"https:\/\/recettes.carlrobitaille.org\/?p=1144\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,28],"tags":[],"class_list":["post-1144","post","type-post","status-publish","format-standard","hentry","category-plats-principaux","category-poulets"],"_links":{"self":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/1144","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1144"}],"version-history":[{"count":3,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/1144\/revisions"}],"predecessor-version":[{"id":1147,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/1144\/revisions\/1147"}],"wp:attachment":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1144"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1144"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1144"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}