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
• 1 cup of yogurt (150 g)
• 1 tsp cayenne pepper
• 1 tbsp garam masala
• 1 clove(s) garlic
• 1 piece(s) ginger, thumb-sized
• 4 tbsp butter
• 1 onion(s)
• 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
• some coriander leaves, optional

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

Cut the chicken breast into pieces. Make a marinade using paprika, lime or lemon juice, salt, yogurt, cayenne pepper, garam masala, ginger, and a clove of garlic. Mix the meat with the marinade. Let it soak in for at least an hour. Tip: It’s better to marinate the meat the day before and refrigerate it overnight. Preheat the oven to 200°C (top/bottom heat), then cook the meat in a casserole dish for 25 minutes. Finely chop the onion and sauté it in 2 tablespoons of butter until translucent. Add the passata, cinnamon, salt, cayenne pepper, ginger, and garlic clove. Cover and simmer at low heat for 20 minutes. Stir occasionally. Now add the remaining 2 tablespoons of butter, the honey, and the cream, and simmer for another 3 minutes. Remove the meat from the marinade, add it to the sauce, stir briefly, and simmer for 2 minutes. Serve with rice or naan. Tip: If you like coriander, you can add a few freshly chopped leaves at the very end.