Chicken in butter sauce

Ingredients for 4 servings:

• 1 kg chicken breast
• ¼ tsp paprika powder, hot
• ¼ tsp paprika powder, mild
• ¼ tsp ground cumin
• 1 pinch of cardamom
• 2 tbsp oil
• 1 onion(s), diced
• 4 tbsp butter
• 300 g tomatoes, peeled (can also be from a can)
• 1 tsp chili powder, optionally fresh chilies
• ½ tbsp paprika powder, mild
• ½ tbsp ginger, very finely chopped
• ½ tbsp garlic, very finely chopped
• 200 g whipped cream
• 8 tbsp yogurt
• Salt
• Sugar
• nutmeg
• 1 lime(s)
• some coriander leaves

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Indian Chicken Makhan

Rinse the chicken breast fillets, pat dry, and cut into approximately 4 cm pieces. Marinate with the spices mentioned above, then chill for about 20 minutes. For the sauce, peel and dice the onions and fry in butter until translucent. Puree the tomatoes, add to the onions, season with chili, paprika, ginger, and garlic, and simmer for about 25 minutes. Add the cream and simmer for another 15 minutes. Finally, stir in the yogurt and season with salt, sugar, and nutmeg. Keep the sauce warm. Season the meat with salt, heat oil in a pan, and fry the meat for about 5 minutes, turning occasionally. Then remove from the pan and serve with the sauce. Garnish with untreated lime slices and coriander leaves, if desired.