Cream chicken

Ingredients for 4 servings:

• 100 g butter
• 1 tbsp oil
• 2 medium-sized onions, finely chopped
• 2 cm ginger root
• 2 tsp garam masala
• 2 tsp coriander powder
• 1 tsp chili powder
• 1 tsp black cumin
• 1 large garlic clove(s)
• 1 tsp salt
• 3 cardamom pods, whole, green
• 3 peppercorns
• 150 g yogurt
• 2 tbsp tomato paste
• 8 chicken breast fillets
• 150 ml water
• 2 bay leaves
• 150 ml cream
• some coriander leaves
• 2 chili peppers, green, chopped

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Indian chicken with cream sauce

Heat the butter and oil in a large pan. Fry the diced onion until golden brown. Reduce the heat. Crush the ginger and mix with the garam masala, ground coriander, chili powder, black cumin seeds, garlic, salt, cardamom, and pepper. Add the yogurt and tomato paste and mix well. Season the chicken breast fillet with the yogurt spice mix, add to the onions, and fry for 5-7 minutes. Deglaze with water, add the bay leaves, and simmer for 20 minutes, stirring occasionally. Stir in the cream and simmer for a little longer. Garnish with chilies and coriander leaves and serve hot. Serve as a side dish: rice or potatoes.