Chicken breast fillet in yogurt – almond – garlic sauce

Ingredients for 4 servings:

• 1 kg chicken breast fillet(s) or turkey breast fillet
• 2 tbsp lemon juice
• 10 tbsp oil (sunflower oil)
• 3 onions, finely chopped
• 8 cloves garlic, halved
• 3 tbsp almonds, ground
• 1 piece(s) ginger, approx. 2 cm x 2 cm
• 1 ½ tsp spice mix (garam masala)
• ½ tsp cayenne pepper
• 500 g natural yogurt
• Salt
• 100 ml water

Instructions

Working time approx. 45 minutes; Rest period approx. 1 day; Total time approx. 1 day 45 minutes

Rajasthani grilled or baked chicken

Fry the onions in hot oil until browned. Add the garlic halves and the ground almonds. Peel the ginger, chop it very finely, and soak it in 100 ml of water. Mix all of the above ingredients with the yogurt and puree. Slice the meat and rub it with salt and lemon juice. Place it in a casserole dish (preferably with a lid) and spread it with the yogurt mixture. If possible, let it sit for 24 hours. Bake in a preheated oven at 250°C for 1 1/2 hours with the lid closed. Once the mixture is simmering, reduce the heat to 150°C. Towards the end of the baking time, remove the lid so the top browns slightly. Serve with basmati rice and naan bread, mango chutney, and a green salad.