Indian Chicken in Butter Sauce

Summary

Ingredients

• 100 g butter
• 1 tablespoon oil
• 2 onions)
• 2 cm ginger
• 2 teaspoons spice mix (Garam Masala)
• 2 teaspoons coriander, whole
• 1 teaspoon chili powder
• 1 teaspoon cumin, whole
• 1 teaspoon salt
• 3 cardamom pods, whole
• 3 peppercorns
• 150 g natural yourt (cream yourt)
• 2 tablespoon tomato paste
• 4 chicken breast fillet (s)
• 150 ml water
• 2 bay leaves
• 150 ml cream

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Instructions

1. Roast all the spices in a pan without fat (only the seeds of the cardamom) and pound in a mortar. Alternatively, ground spices can be used, but the sauce will then not be quite as aromatic.
2. Chop the ginger very finely and mix with all the spices, tomato paste and yoghurt. Cut the chicken breast into bite-sized pieces and mix with the seasoned yoghurt.
3. Heat the butter and oil in a pan, fry the onions until golden brown. Pour the meat and yoghurt mixture into the pan and fry for about 5 minutes, stirring often. Add water and bay leaves and simmer for about 30 minutes, stirring occasionally.
4. Stir in the cream and simmer for another 10 minutes. Season again with salt and, if necessary, garam masala and chilli and serve. Basmati rice or Indian bread and a crunchy green salad go well with it.
5. As an alternative to the chicken fillet, thighs can also be used that are well-seared and cook as a whole, the meat is then a bit more aromatic and juicy.