Butter Chicken

Ingredients for 4 servings:

• 600 g chicken breast fillet(s)
• 100 g yogurt, preferably with 10% fat
• 2 tbsp, crushed garlic, squeezed
• 2 tbsp, fresh ginger, grated
• 2 tbsp garam masala
• 3 tsp salt
• 2 tbsp turmeric
• 1 tsp cumin
• 60 g butter
• 1 onion(s)
• 2 tbsp, heaped tomato paste
• 6 cardamom pods
• ¼ tsp clove powder
• 2 tsp chili flakes
• 1 tsp coriander
• 400 ml cream

Instructions

Working time approx. 15 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 25 minutes

like the Indian

Mix 2 tablespoons of crushed garlic and 2 tablespoons of grated ginger into a paste and set aside. Roughly dice 600g of chicken and place in a bowl. Add 100g of yogurt to the meat. Also add the following ingredients to the meat: half of the garlic and ginger paste, 1 teaspoon of chili flakes, 1 tablespoon of garam masala, 2 teaspoons of salt, 1 tablespoon of turmeric, and 1 teaspoon of cumin. Mix everything well and let the meat marinate for about 30-45 minutes. Preheat oven to 220°C (convection oven). Thread the meat onto skewers and bake in the oven for 15-20 minutes, turning once halfway through. Dice the onion. Melt 60g of butter in a (not too hot) pan and fry the onion until translucent. Add 2 tablespoons of tomato paste, stir well, and fry briefly. Add the following ingredients: the second half of the garlic-ginger paste, cardamom, 1/4 teaspoon ground cloves, 1 teaspoon chili flakes, 1 teaspoon coriander, 1 tablespoon garam masala, and 1 tablespoon turmeric. Mix everything well, then add 400g of cream. Remove the meat from the skewers and add it to the sauce. Cook for about 5 minutes while stirring. Season to taste: Add more salt if desired. Tip: For a fruitier flavor, add more tomato paste. For more spice, increase the chili content. Suitable accompaniments include naan bread and/or rice.