Summary

Ingredients

• 200 ml yogurt
• 50 g almond (s), rated
• 1 teaspoon chilli
• 2 bay leaves, crushed
• 2 cloves garlic, grated
• 1 tablespoon ginger, grated
• 0.25 teaspoon ¼ cinnamon
• 1 teaspoon garam masala
• 4 cardamom pods, green
• 400 g tomato (s), canned (pelati)
• 1 teaspoon salt
• 800 g chicken thihs, boneless, skinless, cut into cubes
• 1 onion (s), chopped
• 20 g tomato paste
• 3 tablespoon oil
• 3 tablespoon butter
• Mint, fresh
• Coriander green

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Instructions

1. Put yoghurt, almonds, all dry spices, garlic, ginger, salt and pelati in a mixing glass and puree briefly. Put this marinade and sauce base in a glass bowl and marinate the chicken in it for about 1 hour.
2. Heat the butter and oil in a large pan, sauté the onions and add the chicken with the marinade. Let everything cook well (approx. 30 - 40 minutes) and then add the tomato paste. Cook for another 10 minutes. Please check the pieces of chicken whether they are well cooked!
3. Sprinkle the fresh mint and coriander on top and serve with rice.