Summary

Ingredients

For the marinade:

• 500 g yourt, (cream yourt)
• 6 clove (s) garlic
• 2 cm ginger root
• 1 teaspoon chili powder
• 0.5 teaspoon ½ coriander seeds, ground
• 0.5 teaspoon ½ cumin, ground
• 0.5 teaspoon ½ garam masala
• 0.5 teaspoon ½ salt
• 2 teaspoons lime juice, or lemon juice

For the sauce:

• 700 g tomato (s), chopped or chunky from the can
• 0.5 teaspoon ½ fenugreek leaves, dried and grated (Kasuri Methi)
• 75 g butter, cold and cut into pieces
• 0.5 teaspoon ½ paprika powder, noble sweet
• possibly vinegar
• 0.25 teaspoon ¼ garam masala
• 40 g cream
• salt

Also:

• 1 kg chicken, cut into quarters and skinned, or chicken breast
• 4 tablespoon oil

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Instructions

1. First prepare the marinade. To do this, puree the garlic and ginger, stir together with the remaining ingredients and the yoghurt. If the yoghurt is very runny, drain it first. Cut the chicken a few times and let it steep in the marinade for at least 1 hour, or better overnight.
2. Heat the oil in a large saucepan and add the meat with the marinade. Cover and simmer over a low temperature. Turn the chicken occasionally.
3. Then scald the tomatoes and peel them, chop them into small pieces and let them simmer in a saucepan for 5 minutes. Stir in the cold butter and paprika powder. As soon as the butter has melted, let it steep for another minute and season to taste. If it is not sour enough, you can add a few drops of vinegar. Stir in kasuri methi and garam masala and season with salt. After half a minute stir in the cream. Mix the finished sauce with the chicken in the saucepan and serve immediately. It has to be done quickly, otherwise the butter will flocculate!
4. Fragrant rice or naan bread go very well with it.