Indian-style chicken in butter sauce

Ingredients for 4 servings:

• 100 g clarified butter or ghee
• 2 onions, finely sliced
• 2 cm ginger, fresh, finely chopped
• 2 tsp coriander, ground
• 1 tsp chili powder
• ½ tsp black cumin, ground
• 2 cloves garlic, finely chopped
• 1 tsp salt
• ¼ tsp cardamom, ground, equivalent to about three pods
• ½ tsp pepper, freshly ground
• 150 g yogurt
• 2 tbsp tomato paste
• 500 g chicken breasts, roughly diced
• 2 bay leaves
• 200 ml cream
• e.g. chopped coriander leaves for garnishing

Instructions

Working time approx. 25 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 25 minutes

Mix the yogurt with the ginger, garlic, garam masala, ground coriander, chili powder, cumin, salt, cardamom, tomato paste, and pepper. Add the chicken to the yogurt-spice mixture and marinate in the refrigerator for about 3 hours. Fry the onions in ghee until golden brown, then reduce the heat. Add the meat-yogurt mixture and cook for a good 5 minutes, stirring constantly. Add 150ml water and the bay leaves. Simmer everything for about 30 minutes, stirring occasionally. Add the cream and simmer for another 10-15 minutes. Garnish with coriander and serve. Serve with naan bread or rice. Variation: Add diced potatoes or sweet potatoes from the beginning. Increase the amount of water if necessary, as the potatoes absorb the liquid very strongly.