Chicken Tikka, Panneer Butter Masala, with Fried Rice

Butter Panneer Masala

• Melt the butter and oil in a deep, non-stick pan, sauté the ginger and garlic paste, along with a finely chopped onion. Add the chili powder and diced tomatoes and the finely chopped cashew nuts. Let simmer for about 20 minutes.

• Mix the mixture with the hand blender and then strain it through a sieve. Stir in the spices and tomatoes and let simmer for another 30 minutes at medium temperature with the lid closed. Add the cream. Roughly dice the Panneer, add it and simmer for at least another 20 minutes.

Chicken Tikka

• Mix the yogurt with the spices in a bowl.

• Cut the chicken breast fillet into large pieces, mix with the yogurt mixture in the bowl and leave to marinate in the refrigerator for at least 8 hours.

• Then put the fillet pieces on skewers and grill at medium temperature. Drizzle with lemon juice and serve with mint yoghurt before serving.

Fried rice

• Cook rice with saffron according to the instructions and refrigerate, preferably overnight. Season rice with salt and curry and fry in peanut oil in a pan with the peas.

Mint yogurt

• Mix the yoghurt with chopped, fresh mint leaves and lemon zest, a pinch of salt and sugar and let it steep in the refrigerator for at least an hour.