Sandy's Butter Chicken

Ingredients for 6 servings:

• 150 ml yogurt
• 50 g almonds, roasted
• 1 ½ tsp chili powder
• 2 bay leaves (crumbled)
• ¼ tsp cloves, ground.
• ¼ tsp cinnamon
• 1 tsp Indian spice mix (Garam Masala)
• 4 cardamom pods (crushed)
• 1 tsp ginger powder
• 2 cloves garlic (crushed)
• 400 g tomatoes, chopped (from the can)
• 1 ½ tsp salt
• 1 kg chicken breast fillet(s) (without tendons)
• 75 g clarified butter or ghee, clarified Indian butter
• 1 tbsp oil
• 6 onions (chopped)
• 2 tbsp coriander leaves, chopped (or dried)
• 150 ml coconut milk (unsweetened)

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Indian cuisine

Mix the yogurt, almonds, all the dried spices, ginger, garlic, tomatoes, and salt well in a bowl. Place the chicken pieces in a large bowl and pour the yogurt sauce over them, mix, and set aside – you can also leave it overnight. Heat the ghee and oil in a high-sided non-stick pan, add the onions, and sauté for about 5 minutes. Then add the chicken and yogurt mixture and fry for another 10 minutes. Stir in half of the freshly chopped coriander. Pour in the coconut milk and stir briefly. Bring the whole thing back to a boil over low heat and garnish with the remaining coriander. I recommend basmati rice or white bread as a side dish.