Indian Butter Chicken Murgh Makhani

Ingredients for 4 servings:

• 2 tbsp peanut oil
• 1 shallot(s), finely chopped
• 1 onion(s), finely chopped
• 60 g butter
• 1 lime(s), the juice
• 3 tbsp ginger, finely chopped
• 3 tbsp garlic
• 5 tsp garam masala
• 2 chili peppers, dried, chopped
• 1 tsp cumin powder
• 1 bay leaf
• 120 ml yogurt
• ½ cup sour cream
• 500 g tomatoes, pureed
• 2 tsp cayenne pepper
• 500 g chicken breast fillet(s)
• ¼ cup cashews, unsalted and ground
• Salt
• pepper
• ½ tsp fenugreek, ground

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

tastes like Indian

Heat 1 tablespoon of peanut oil in a saucepan and sauté the shallot and onion until translucent. Add the butter, lime juice, ginger, garlic, 3 teaspoons of garam masala, the chopped chilies, cumin, bay leaf, and ground fenugreek seeds and heat for 1 minute, stirring continuously. Then add the passata and cook for another 2 minutes. Add the yogurt and sour cream, season with salt, pepper, and 1 teaspoon of cayenne pepper, and simmer over low heat for 10 minutes. Meanwhile, cut the chicken breast into bite-sized pieces and fry in a pan with 1 tablespoon of peanut oil until lightly browned (about 10 minutes). Add one or two ladles of the sauce to the meat, season with 2 more teaspoons of garam masala and cayenne pepper, and cook over medium heat. The meat is then added to the rest of the sauce. To thicken the sauce, add 1/2 cup of ground, unsalted cashews. Serve with rice or fresh naan bread.