Indian butter chicken with almond flakes

Ingredients for 4 servings:

• 2 tsp paprika powder
• 4 tsp salt
• 6 tsp cayenne pepper
• 2 tbsp garam masala
• 2 tbsp lemon juice
• 250 g yogurt
• 1,000 g chicken breast, chopped
• 2 onions
• 600 g tomatoes, pureed
• 4 garlic cloves, finely chopped
• 1 piece(s) ginger, thumb-sized (approx. 4 cm), grated
• 2 tsp cinnamon
• 125 g butter
• 2 tbsp honey
• 100 ml cream
• 50 g almond flakes

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours

Mix the paprika, salt, cayenne pepper, garam masala, lime juice, and yogurt and marinate the chopped meat for 1 hour. Finely chop the onion and sauté it in a little butter until translucent. Add the passata, garlic, ginger, and cinnamon, and bring to a boil briefly. Add the marinated meat and simmer covered at low heat for about 25 minutes. Add the remaining butter, honey, and cream, and cook for another 3 minutes. Serve sprinkled with flaked almonds. Best served with rice and/or naan. Tip: Garnish with fresh mint or coriander if desired.