Butter Chicken

Ingredients for 4 servings:

• 600 g chicken breast
• 4 cm ginger
• 2 garlic cloves
• 150 g natural yogurt
• 1 tbsp lemon juice
• 2 tsp salt
• 1 tsp paprika powder
• 2 tsp cayenne pepper
• 1 tbsp garam masala
• 6 tbsp butter
• 1 onion(s)
• 500 g tomatoes, pureed
• ½ tsp cinnamon powder
• 1 tbsp honey
• 250 ml cooking cream
• ½ bunch coriander

Instructions

Working time approx. 15 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Cut the chicken breast into small pieces. Finely chop the ginger and garlic. Mix the yogurt, half of the ginger and garlic together with the lemon juice, 1 teaspoon of salt, the paprika, 1 teaspoon of cayenne pepper, and garam masala until smooth. Add the meat to the marinade and let it stand for about 15 minutes. Heat 2 tablespoons of butter in a pan and fry the meat until the liquid has thickened. The chicken shouldn’t get any roasted flavors! Then set it aside. Peel and finely dice the onion. Melt 2 tablespoons of butter in a pan and sauté the onion. Then add the passata, cinnamon, 1 teaspoon of salt, 1 teaspoon of cayenne pepper, and the remaining ginger and garlic. Cover and simmer at low heat for about 20 minutes. Stir in 2 tablespoons of butter, the honey, and the cream, and cook for another 3 minutes. Add the meat to the sauce and simmer for two minutes. Wash the coriander leaves, shake dry, roughly tear, and scatter them over the sauce before serving. Serve with rice or naan (Indian bread).