Butter chicken with curry rice and Chinese cabbage

Ingredients for 6 servings:

• 1 kg chicken meat
• 250 g rice
• 1 head of Chinese cabbage
• 3 large onions
• 300 g yogurt (also low-fat)
• 1 kg tomatoes, pureed
• 300 ml cream (also low-fat)
• 8 tbsp butter
• 2 tbsp honey
• 1 lemon(s), juice
• 4 pieces of ginger (each approx. 4 cm)
• 4 cloves garlic
• 3 tsp paprika powder
• 3 tbsp garam masala
• 5 tsp cinnamon
• 6 tsp cayenne pepper
• 2 tsp spice mix (chicken tandoori)
• 4 tsp salt
• 1 tsp curry powder
• 1 tsp, heaped vegetable stock powder
• 1 cup sour cream
• 1 tsp, heaped Fondor

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 30 minutes

Indian and spicy

The chicken must first be marinated and pickled. This is ideal for preparing the chicken the night before or in the morning. Then let the marinated chicken rest in the refrigerator. Chop the chicken into small pieces and mix with yogurt, lemon juice, 2 crushed garlic cloves, 2 peeled and finely diced ginger, 2 teaspoons of salt, 2 teaspoons of cayenne pepper, 2 tablespoons of garam masala, 2 teaspoons of paprika, 1 teaspoon of tandoori chicken, and 1 teaspoon of cinnamon. Let it rest for several hours. Then place the chicken on a baking tray or in a large, shallow casserole dish and roast in a preheated oven at 200°C (top/bottom heat) for about 20 minutes. (Caution: it absorbs water.) Meanwhile, dice 1 onion and sauté with the curry powder and rice until translucent. Now mix with slightly less than twice the amount of water (about 500 ml) and the vegetable stock powder, bring to a boil once, and then let it rest on level 1 for about 15 minutes. For the sauce, dice 1 onion and fry in 2 tablespoons of butter in a large pot. Add the passata. Add 4 teaspoons of cinnamon, 1 teaspoon of paprika, 2 teaspoons of garam masala, 1 teaspoon of tandoori chicken, 2 teaspoons of salt, 4 teaspoons of cayenne pepper (it will be very hot, but 2 teaspoons of cayenne pepper will also work), 2 crushed garlic cloves, and 2 peeled and finely diced ginger pieces. Bring to a boil once, then simmer on low heat for about 20 minutes. For the salad, dice 1 onion and chop the Chinese cabbage. Mix the sour cream with 1 teaspoon of pepper, 1 teaspoon of salt, and Fondor, and add this to the salad and onion. Remove the meat from the casserole dish without the liquid. A slotted spoon is best, but draining it will also work. Add the cream, the remaining 6 tablespoons of butter, and the honey to the sauce. Add the meat and bring everything back to a boil briefly. It tastes best when everything is mixed together. Tip: You can also omit the paprika. You can also use just garam masala or tandoori chicken.