Indian Butter Chicken Out Of Oven

Summary

Ingredients

• 500 g chicken breast

For the marinade:

• 1 teaspoon paprika powder
• 1 tablespoon lime juice or lemon juice
• 1 teaspoon salt
• 150 g yourt
• 1 teaspoon cayenne pepper
• 1 teaspoon garam masala
• 1 piece (s) ginger, the size a thumb
• 1 clove garlic

For the sauce:

• 1 onion (s)
• 4 tablespoon butter
• 500 g tomatoes, passed
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 2 teaspoons cayenne pepper
• 1 piece (s) ginger, the size a thumb
• 1 clove garlic
• 1 tablespoon honey
• 150 ml cream
• possibly coriander green

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Instructions

1. For the marinade, mix paprika powder, lime or lemon juice, salt, yoghurt, cayenne pepper, garam masala powder, ginger and garlic.
2. Mix the meat, cut into small pieces, with the marinade. Let it soak for at least an hour, but it is better to marinate the day before and let it steep in the refrigerator overnight.
3. Preheat the oven to 200 ° C then cook the meat in a baking dish for 30 minutes.
4. For the sauce, chop the onion and sweat it in 2 tablespoons butter until translucent. Add the tomatoes, cinnamon, salt, cayenne pepper, ginger and garlic. Let everything simmer for 20 minutes with the lid on and at a low temperature. Stir occasionally. Now add the remaining butter, honey and cream. Simmer for another 3 minutes.
5. Take the meat out of the baking dish, add to the sauce, stir briefly and let simmer for 2 minutes.
6. Serve with rice or naan bread.
7. If you like coriander greens, you can add a few freshly chopped leaves at the very end.