Cut the chicken breast into pieces, add a little rapeseed oil, paprika powder, salt, chilli, ginger paste and garlic granules. Mix everything together and let it rest in the refrigerator for at least 1 hour (even better overnight). Then fry the marinated chicken pieces in a little rapeseed oil and remove from the pan.

Fry the onions in the roasting fat of the chicken breast for 5 minutes. Add the diced vine tomatoes and cashew nuts. Season with a pinch of salt, a pinch of paprika powder, 2 teaspoons of Indian Allrounder and a pinch of sugar. Add vinegar and water. Simmer for about 20 minutes (I made the rice in between). Finally add Garam Masala.

Puree the sauce in a blender or with a hand blender and pass through a sieve again. Put the sauce back in the pan, add the fried chicken and bring to the boil. Add butter. Season again to taste and add a dash of cream. But you can also enjoy it without cream, as the sauce already has a good consistency thanks to the cashew nuts. This food tastes great with rice and flatbread.