Butter chicken

Ingredients for 3 servings:

• 500 g chicken
• 300 g natural yogurt (not low-fat yogurt)
• 1 large onion(s)
• 40 g butter
• 1 tbsp almond flakes, heaped tbsp
• 1 tbsp tomato paste, large tbsp
• 2 tbsp cream
• some ginger
• some coriander leaves, preferably fresh, finely chopped
• some cumin, ground
• some chili powder
• some fennel, dried from the Asian shop
• some spice mix (garam masala)
• e.g. lemon juice
• some honey
• Salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Indian-style chicken

Cut the chicken into cubes (I always use frozen fillets; they’re really tender and inexpensive). Sauté the chopped onion in butter, add the chicken. Add the chili powder, followed shortly thereafter by the tomato paste, until the meat is nicely red, and cook until just cooked through. Then deglaze with a few squeezes of lemon juice. Reduce the heat and add some grated ginger (to taste, be careful with the amount; ginger has a strong flavor and is quite spicy). Then stir in the yogurt (you can also use half and half yogurt and cream), but the yogurt gives it a more distinctive flavor. Add the cream. Don’t cook the whole thing for too long, as otherwise the yogurt won’t thicken and slight lumps will form (this doesn’t detract from the flavor). Season with coriander, fennel, cumin, and, of course, garam masala (everything to taste. If you’re new to these spices, you should work your way up to the final result carefully). Personally, I like it a bit heartier and don’t skimp on the spices, but that’s a matter of taste. Add honey at the end (it neutralizes some of the spiciness and is simply part of the dish; without it, it only tastes half as good), but you shouldn’t really taste the honey. Bring back to the boil briefly, then sprinkle in the almond slivers (for a bit of bite). Basmati rice goes perfectly with it, and it should be al dente. I’ve found that my dish always tastes a little different, probably depending on my mood. Butter chicken is my favorite because it’s pretty quick and delicious. I’ve modified it slightly; normally the meat is marinated in yogurt, but this way it’s much quicker. If you have some experience with Asian cuisine, this recipe shouldn’t be a problem. And everyone cooks it to their own taste.