Chicken Makhani – Indian butter chicken

Ingredients for 4 servings:

• 200 ml yogurt
• 50 g almonds, ground
• 1 tsp chili
• 2 bay leaves, crushed
• 2 cloves garlic, grated
• 1 tbsp ginger, grated
• ¼ tsp cinnamon powder
• 1 tsp garam masala
• 4 cardamom pods, green
• 400 g tomatoes, peeled, from the can (Pelati)
• 1 tsp salt
• 800 g chicken thighs, boneless, without skin, cut into cubes
• 1 onion(s), chopped
• 20 g tomato paste
• 3 tbsp oil
• 3 tbsp butter
• Mint, fresh, chopped
• Coriander leaves, chopped

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 10 minutes

Combine the yogurt, almonds, all dry spices, garlic, ginger, salt, and tomatoes in a blender and blend briefly. Pour this marinade and sauce base into a glass bowl and marinate the chicken pieces for about 1 hour. Heat the butter and oil in a large pan, sauté the onions, and add the chicken and marinade. Cook until well cooked (about 30-40 minutes), then add the tomato paste. Cook for another 10 minutes. Check the chicken pieces to make sure they are cooked through! Sprinkle with fresh mint and coriander and serve with rice.