Butter Chicken Masala

Ingredients for 4 servings:

• 500 g chicken breast
• 2 tbsp quark or yogurt
• 2 tsp garam masala
• 2 tsp, heaped spice mix (Mixed Masala)
• 6 cloves of garlic
• 1 piece(s) ginger root
• 2 tsp, heaped turmeric
• Salt
• 1 large onion(s), red
• 1 m.-sized onion(s)
• butter
• 1 can tomatoes, chopped
• 1 pack of tomatoes, pureed
• Coriander seeds
• 1 tsp fenugreek
• Cayenne pepper
• nutmeg
• 2 cinnamon sticks
• ½ cup whipped cream
• Spice mix (Panch Puran)
• Garam Masala
• 5 bay leaves
• 1 chili pepper(s), hot

Instructions

Working time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 3 hours

with Garam Masala and Panch Puran

Wash and dry the chicken, cut into small pieces, and place in a bowl with a lid. Add the curd, crushed garlic cloves, a piece of ginger (approx. 3 x 4 cm), 1 teaspoon of turmeric, 1 teaspoon of cayenne pepper, and a little salt. Press the ginger with a garlic press to extract plenty of juice. Finely chop the rest. Grind 1 teaspoon of garam masala and 1 tablespoon of mixed masala in a mortar and pestle and mix in. Marinate the meat in this mixture and let it sit in the refrigerator overnight. Finely chop the onions and sauté in butter. Bring a pot of chopped and passata to a simmer. Rinse the can with water and add it. Grind the garam masala, salt, and coriander seeds and add to the tomatoes. Grate 1 teaspoon of turmeric, 1 teaspoon of fenugreek, 1 teaspoon of cayenne pepper, and a little nutmeg and add. Simmer for 15 minutes and then puree. Heat a pan with coconut oil or fat until very hot. Add 1/2 – 3/4 tbsp of Panch Puran, 2 cinnamon sticks and 4 – 5 bay leaves and fry. The Panch Puran grains will start to pop like popcorn. Then reduce the heat slightly. Since the ingredients burn quickly, have the marinated meat ready and add it to the pan. Add 1 tbsp of butter and reduce the heat further so that the meat does not burn. Press in 2 – 3 cloves of garlic. Finely chop 1 piece of ginger and add it to the pan. After about 10 minutes, pour the contents of the pan into the pot with the tomato puree and simmer for 20 minutes. Finely chop the chili and add it. Add the cream and season to taste. This goes perfectly with rice or homemade naan with garlic or garlic naan. Note: Panch Puran or Panch Phoron refers to a blend of five spices: black mustard, black cumin, fennel, cumin, and fenugreek. Garam Masala consists of, among other ingredients: green cardamom, black cardamom, cloves, cinnamon, cumin, and black pepper. Mixed Masala is a blend of garlic, paprika, turmeric, and cloves. These blends are available from retailers and online.