Indian Chicken in Butter Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
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