Indian chicken curry

Ingredients for 6 servings:

• 6 chicken breast fillets
• oil
• chili powder
• Fenugreek (Methi)
• 4 large tomatoes, ripe
• 150 g whole milk yogurt
• 2 onions
• 2 cloves garlic
• garlic powder
• Ginger
• turmeric
• Garam Masala (mixture of pepper, cumin, coriander, cardamom, cloves, cinnamon, bay leaves, nutmeg)

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 40 minutes

Murg Masala

Cut the chicken breast fillets into bite-sized pieces and marinate with 1-2 teaspoons of chili, curry powder, 1 teaspoon of salt, and garlic powder for about 1 hour. For the sauce: Heat oil in a pot, sauté the onions until translucent, then add the finely chopped garlic. Then gradually add the spices, stirring constantly, and fry a little at a time to allow them to develop their full flavor. If the mixture becomes too dry, add a little water at a time. Finally, add the peeled, diced tomatoes. Then stir in the full-fat yogurt. Add salt to taste. Add the marinated chicken breast fillets to the sauce and simmer gently until cooked through; the meat will be tender as butter. Serve with basmati rice.