Chicken in butter sauce

Ingredients for 4 servings:

• 500 g yogurt (cream yogurt)
• 6 garlic cloves
• 2 cm ginger root
• 1 tsp chili powder
• ½ tsp coriander seeds, ground
• ½ tsp cumin, ground
• ½ tsp garam masala
• ½ tsp salt
• 2 tsp lime juice, or lemon juice
• 700 g tomatoes, chopped or chunky from the can
• ½ tsp fenugreek leaves, dried and crushed (Kasuri Methi)
• 75 g butter, cold and cut into pieces
• ½ tsp sweet paprika powder
• possibly vinegar
• ¼ tsp garam masala
• 40 g cream
• Salt
• 1 kg chicken, quartered and skinned or chicken breast
• 4 tbsp oil

Instructions

Working time approx. 35 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 30 minutes; Total time approx. 13 hours 5 minutes

Murgh Makhani

First, prepare the marinade. Puree the garlic and ginger, then mix with the remaining ingredients and the yogurt. If the yogurt is very runny, drain well first. Make a few cuts in the chicken and let it marinate for at least an hour, or overnight if possible. Heat the oil in a large saucepan and add the meat and marinade. Cover and simmer over low heat until tender. Turn the chicken pieces occasionally. Then blanch the tomatoes, remove the skin, chop them, and simmer gently in a saucepan for 5 minutes. Stir in the cold butter and paprika. Once the butter has melted, let it marinate for another 1 minute and season to taste. If it’s not acidic enough, add a few drops of vinegar. Stir in the kasuri methi and garam masala and season with salt. After half a minute, stir in the cream. Combine the finished sauce with the chicken in the pan and serve immediately. This must be done quickly, or the butter will curdle! Fragrant rice or naan bread go very well with it.