Butter Chicken

Ingredients for 2 servings:

• 300 g chicken breast
• 2 tbsp yogurt
• 40 g butter
• 40 g tomato paste
• 150 g cream
• 1 ½ tsp ginger paste
• 1 ½ tsp garlic paste
• 3 cardamom pods
• 1 tsp pepper
• 1 tsp salt
• 1 tsp chili powder
• 1 tsp coriander
• 1 stalk(s) cinnamon
• 2 tomatoes

Instructions

Working time approx. 15 minutes; Rest period approx. 1 day; Cooking/baking time approx. 20 minutes; Total time approx. 1 day 35 minutes

First, put the yogurt, chili, salt, coriander, 1 teaspoon of garlic paste, 1 teaspoon of ginger paste, and the meat in a bowl and mix well. Leave to rest in the fridge for between one hour and one day. Heat 1 tablespoon of butter in a pan and fry the cinnamon stick, cardamom, pepper, the remaining garlic and ginger paste, and the diced tomatoes for 5 minutes. Now add the tomato paste and fry for another 2 minutes. Then transfer to a suitable container and puree. In the same pan, fry the chicken in the remaining butter for about 7 minutes. Finally, add the sauce and cream and cook for a further 2 minutes, stirring. This goes very well with rice or simply naan bread.