John Myers
Contents
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Ingredients
marinade
- 150 g Natural yoghurt
- 1 tsp Salt
- 1 tsp Garam Masala
- 1 tsp Chili powder
- 1 tsp Sunflower oil
- 2 Garlic cloves
- 1 centimeter Ginger
- 0,5 Lemon
The sauce
- 50 g Butter (salted)
- 1 pole Cinnamon
- 4 Kadermom capsules
- 4 Cloves
- 2 centimeter Inger
- 2 Garlic cloves
- 1 Green chilli
- 4 Tomatoes (large)
- 3 tbsp Tomato paste
- 1 tsp Salt
- 1 tsp Garam Masala
- 2 tbsp Dried fenugreek or kasuri methi
- 2 tbsp Honey
- 2 tbsp Cream
Instructions
marinade
- Cut the chicken into bite-sized pieces. Mix the yogurt with the spices, lemon juice and oil. Peel the ginger and add it with a grater. Peel and finely chop the garlic and add it as well. Let everything soak in the refrigerator for at least 2 hours, but preferably overnight. Then put the chicken in a baking dish and cook for 20 minutes at 200 degrees fan-assisted.
The sauce
- Meanwhile, melt the butter in a pan. Add the cinnamon, cloves and Kadermom and fry briefly. Peel the ginger and grate it in the pan. Shine the garlic and press it into the pan. Finely chop the chillies and add them as well. Roughly dice tomatoes and mix into small pieces with a stand mixer or hand blender. Add to the pan along with the tomato paste. Put the lid on the pan and let everything simmer for 10 minutes over low heat.
- If the whole thing looks a bit dry after the 10 minutes, a little water can optionally be added. Now add the spices and honey and the fully cooked chicken. Put the lid back on the pan and cook for another 10 minutes. Last but not least, refine with the cream. It goes well with basmati rice or naan bread (see photo). Good Appetite!
Nutrition
Serving: 100gCalories: 29kcalCarbohydrates: 4.2gProtein: 1.7gFat: 0.4g
