Indian chicken in butter sauce

Ingredients for 4 servings:

• 100 g butter
• 1 tbsp oil
• 2 onions
• 2 cm ginger
• 2 tsp spice mix (garam masala)
• 2 tsp coriander, whole
• 1 tsp chili powder
• 1 tsp cumin, whole
• 1 tsp salt
• 3 cardamom pods, whole
• 3 peppercorns
• 150 g natural yogurt (cream yogurt)
• 2 tbsp tomato paste
• 4 chicken breast fillets
• 150 ml water
• 2 bay leaves
• 150 ml cream

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

spicy, creamy sauce with super tender meat

Roast all the spices in a pan without fat (just the cardamom seeds) and crush them in a mortar and pestle. Alternatively, you can use ground spices, but the sauce will not be quite as aromatic. Finely chop the ginger and mix it with all the spices, the tomato paste, and the yogurt. Cut the chicken breast into bite-sized pieces and mix with the spiced yogurt. Heat the butter and oil in a pan and fry the onions until golden brown. Add the meat and yogurt mixture to the pan and fry for about 5 minutes, stirring frequently. Add the water and bay leaves and simmer for about 30 minutes, stirring occasionally. Stir in the cream and simmer for another 10 minutes. Season again with salt and, if desired, garam masala and chili, and serve. Serve with basmati rice or Indian bread and a crisp green salad. As an alternative to chicken fillet, thighs can also be used, which are well seared and cooked whole; the meat is then a little more aromatic and juicy.