Butter chicken

Ingredients for 4 servings:

• 150 g butter
• 1 tbsp oil
• 2 onions
• 1 tsp, heaped ginger, freshly grated
• 2 tsp garam masala
• 2 tsp coriander powder
• 1 tsp chili powder or paprika powder
• 1 tsp cumin powder
• 1 garlic clove(s), crushed
• 1 tsp salt
• 1 tsp, sautéed cardamom
• ½ tsp cayenne pepper
• 150 g natural yogurt
• 2 tbsp tomato paste
• 500 g chicken breast
• 150 ml water
• 2 bay leaves
• 150 g whipped cream
• 300 g buttered vegetables
• n. B. cornstarch

Instructions

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

Heat the butter and oil in a large pan and fry the chopped onions until golden brown. Reduce the heat. Combine the ginger, garam masala, coriander, chili, and cumin powder, garlic, salt, cardamom, and pepper in a bowl. Add the yogurt and tomato paste and mix well. Cut the chicken breast into bite-sized pieces and toss with the yogurt and spice mixture. Add the chicken pieces and the yogurt and spice mixture to the pan with the onions and fry over high heat, stirring vigorously, for 5-10 minutes. Add the water and bay leaves. I always add the water to the bowl that held the yogurt and spice mixture first to get the remaining spice mixture. Simmer the dish with the lid on the pan for about 30 minutes, stirring occasionally. Stir in the cream and buttered vegetables and let the butter chicken simmer for another 15 minutes, this time uncovered. If the sauce is too thin, mix cold water with a little cornstarch in a separate bowl and gradually add the mixture to the sauce (see package instructions). Bring the dish to a boil after each addition to check the consistency. Alternatively, you can also use a roux. We recommend serving it with rice or naan bread.