Butter Chicken

Ingredients for 4 servings:

• 800 g chicken
• 4 tsp, heaped spice mix (Butter Chicken Masala)
• 1 can of tomatoes, peeled
• 4 tomatoes
• 150 g yogurt
• 2 tbsp honey
• 50 g butter
• 4 cardamom pods
• 4 garlic cloves
• 1 piece(s) ginger
• 1 onion(s)
• ½ lemon(s)
• 3 tsp salt
• 125 ml cream
• 30 g almonds, chopped

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 30 minutes; Total time approx. 5 hours

Indian recipe, refined

Cut the chicken into large pieces, place in a bowl, and rub well with 3 teaspoons of the butter chicken masala spice mix. Marinate with the yogurt, the juice of half a lemon, and the salt. Cover the bowl with cling film and refrigerate for at least 4 hours. For the sauce, peel a walnut-sized piece of ginger and puree it with 4 or 5 peeled garlic cloves in a blender. Add the canned tomatoes and the 4 fresh tomatoes and puree into a smooth sauce. Dice the onion. Heat the butter in a large pan, add the cardamom pods and diced onion, and sauté until translucent. Add the chicken with the marinade and simmer over high heat, preferably covered, for about 15 minutes. The chicken should be thoroughly cooked. Add the pureed tomato sauce, 2 tablespoons of honey, and 1 teaspoon of the butter chicken masala, and cook everything for 10 minutes. Finally, add the chopped almonds and cream and serve with basmati rice or bread.