Indian Butter Chicken from the oven

Ingredients for 2 servings:

• 500 g chicken breast
• 1 tsp paprika powder
• 1 tbsp lime juice or lemon juice
• 1 tsp salt
• 150 g yogurt
• 1 tsp cayenne pepper
• 1 tsp garam masala
• 1 piece(s) ginger, thumb-sized
• 1 clove(s) garlic
• 1 onion(s)
• 4 tbsp butter
• 500 g tomatoes, pureed
• 1 tsp cinnamon
• 1 tsp salt
• 2 tsp cayenne pepper
• 1 piece(s) ginger, thumb-sized
• 1 clove(s) garlic
• 1 tbsp honey
• 150 ml cream
• possibly coriander leaves

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 30 minutes; Total time approx. 13 hours

For the marinade, mix the paprika powder, lime or lemon juice, salt, yogurt, cayenne pepper, garam masala powder, ginger, and garlic. Mix the meat, cut into small pieces, with the marinade. Let it soak for at least an hour, but it’s better to marinate the day before and leave it in the refrigerator overnight. Preheat the oven to 200°C, then cook the meat in a casserole dish for 30 minutes. For the sauce, finely chop the onion and sauté in 2 tablespoons of butter until translucent. Add the passata, cinnamon, salt, cayenne pepper, ginger, and garlic. Cover and simmer at low heat for 20 minutes, stirring occasionally. Now add the remaining butter, honey, and cream. Simmer for another 3 minutes. Remove the meat from the casserole dish, add it to the sauce, stir briefly, and simmer for 2 minutes. Serve with rice or naan bread. If you like coriander leaves, you can add a few freshly chopped leaves at the very end.