Indian butter chicken

Ingredients for 2 servings:

• 500 g chicken breast fillet(s), cut into large cubes
• 2 tbsp peanut oil
• 2 tbsp, heaped ghee or unsalted butter
• 2 tsp garam masala
• 2 tsp coriander powder
• 1 tsp cinnamon powder
• 1 tsp chili powder
• 1 tsp cardamom powder
• 4 tbsp tomatoes, pureed
• 100 ml cream
• 50 g yogurt
• 1 tbsp honey
• 2 cloves garlic, as a paste
• 3 cm ginger root, finely grated
• 1 tbsp lemon juice
• Salt

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 25 minutes

Murphy Makhani – Recipe from Punjab

Fry the meat in a wok in a little peanut oil until crispy. This is best done in batches. Remove from the wok and set aside. Peel the ginger and grate it finely. Set aside. Finely chop the garlic and mix it with salt to form a paste. Set aside. Melt the ghee in a moderately hot wok. Add the garam masala, coriander, cinnamon, cardamom and chili and roast, stirring constantly, until the spices are aromatic. The wok must not be too hot so that the spices do not burn. After about 2 minutes, a creamy paste should have formed in the wok. Now add the meat cubes and toss them in the spices with the honey until they are coated. Add the tomatoes and lemon juice, cover and simmer for 20-30 minutes, stirring occasionally. Stir in the yogurt and cream, season with salt and let the sauce thicken for about 10 minutes. Only now stir in the ginger and garlic paste and let it stand for a while. Serve with basmati rice or naan bread.