Indian butter chicken

Ingredients for 6 servings:

• 1 kg chicken breast, cut into bite-sized pieces
• 200 g natural yogurt, e.g. Greek or Turkish
• 2 tbsp coriander seeds
• 1 tbsp cardamom, seeds, removed from the pods
• 1 tbsp fenugreek seeds
• 1 tsp. clove powder
• 2 pinches of cinnamon powder
• possibly paprika powder or chili powder, spiciness to taste
• 1 tbsp Garam Masala, freshly ground or as a paste
• 3 tbsp lime juice
• 3 tbsp garlic, finely chopped
• 2 tbsp ginger root, grated
• 150 g butter
• 3 large onions, roughly diced
• 3 tbsp garlic, finely chopped
• 2 tbsp ginger root, grated
• 800 g tomatoes, peeled, in pieces
• 200 g cashew nuts, roasted
• some oil, e.g. peanut oil
• 100 ml sweet cream
• 2 tbsp garam masala, freshly ground or as a paste
• 2 bay leaves, fresh
• 1 piece(s) palm sugar, about the size of a hazelnut, roughly chopped
• 3 tbsp fenugreek, leaves, shredded (Qasuri Methi)
• Vegetable stock, concentrated
• Salt
• Coriander leaves, plucked

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 30 minutes; Total time approx. 14 hours

Murgh Makhani

For the marinade, dry roast the coriander, cardamom, and fenugreek and grind finely in a mortar and pestle. Strain the mixture into the yogurt and mix well with the remaining marinade ingredients. Add the chicken breast, mix well, and let it marinate overnight in the refrigerator. Briefly fry the meat pieces in batches in a little oil over medium heat and set aside. In the same pan, also over medium heat, melt the butter and fry the onions until translucent. Add the garlic, ginger, and garam masala and continue to fry for one to two minutes, stirring. Then add the tomatoes, bay leaves, and palm sugar and reduce the heat to low. Blend the cashews with a little oil to a fine paste and add to the sauce. Add the cream, stir well, and simmer, covered, for about 15 minutes. Add the fenugreek and the meat and simmer for another five minutes. Season with vegetable stock and salt and serve sprinkled with the coriander. Rice or naan goes well with it.