Indian Butter Chicken

Ingredients for 2 servings:

• 300 g chicken breast fillet(s)
• 400 g tomatoes, chopped, from the can
• 100 ml cream
• 200 ml yogurt
• 250 ml chicken stock
• 30 g butter
• 30 g almonds, ground
• ½ tsp turmeric powder
• ½ tsp cumin powder
• ½ tsp garam masala
• ½ tsp fenugreek, dried
• ½ lime(s)
• 1 onion(s)
• 2 cloves garlic
• 10 g ginger
• 4 kaffir lime leaves
• Coriander, fresh
• Sea salt and pepper
• Chili pepper(s), only to your liking

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 30 minutes; Total time approx. 1 day 1 hour

Rinse the chicken breast with cold water, pat dry, and clean. Cut into bite-sized pieces and mix well in a bowl with lime juice, yogurt, turmeric, cumin, garam masala, and fenugreek. Cover and refrigerate overnight. Peel and finely chop the onions, garlic, and ginger. Pick the coriander leaves. After the marinating time, heat the butter in a deep pan until it begins to foam. Sauté the onions until translucent, making sure the butter doesn’t brown. Add the garlic and ginger and fry briefly until the onions are lightly browned. Add the chicken and marinade to the pan and sear for about 3-5 minutes. Add the canned tomatoes, a generous pinch of salt, and freshly ground pepper. Top up with a little water or chicken stock. Add the kaffir lime leaves. Simmer over medium heat for about 25 minutes. Five minutes before the end of the cooking time, add the cream and the ground almonds to the pan and continue to simmer. Season to taste, if desired. Serve the butter chicken on a plate. Garnish with fresh coriander. Note: Indian butter chicken is a well-known Indian curry with chicken. The meat is marinated in yogurt for 24 hours. During this time, the lactic acid softens the meat, making the chicken as tender as butter. Whether this is where the name comes from or whether it is because the meat is fried in plenty of butter, I don’t know. The curry has a tomato base and can be eaten mildly or very hot. The Food Factory tip: You can serve rice with it. Traditionally, Indian naan bread is eaten with it. You can either bake it yourself or buy it. Naan bread not only serves as a side dish, but also replaces cutlery, since in India people mostly eat with their hands.