Summary

Ingredients

• 500 g chicken breast fillet (s), skinless
• 250 g yourt (10% fat)
• 1 teaspoon coriander, ground
• 0.5 teaspoon ½ chili powder
• 1 teaspoon turmeric, ground
• 1 teaspoon ground cumin
• 0.5 teaspoon ½ spice mix (Garam Masala)
• 2 tablespoon tomato paste, double concentrated
• 1 lemon (s)
• 1 small onion (s)
• 1 clove garlic
• 1 bunch coriander greens
• 1 pinch (s) salt
• some chicken broth
• Clarified butter

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Instructions

1. In a bowl, stir the yogurt together with the spices and lemon juice to a creamy paste. Cut the chicken into 2 cm cubes. Chop the onion and clove of garlic very finely and add to the yogurt with the chicken.
2. Add tomato paste and mix well so that the chicken is completely covered in the yogurt paste. Leave to rest in a closed container in the refrigerator for at least 12 hours (better 24 hours).
3. Heat some clarified butter in a wide pan or a low saucepan. Add the chicken with the yoghurt paste and simmer over medium heat (electric stove, setting 1.5) for about 10 minutes. If necessary, extend with a little chicken broth. Salt to taste.
4. Sprinkle with the chopped coriander before serving.