Summary

Ingredients

• 150 ml yogurt
• 50 g almond (s), small
• 1 ½ teaspoon chili powder
• 2 bay leaves, (crumbled)
• 0.25 teaspoon ¼ clove (s), acc.
• 0.25 teaspoon ¼ cinnamon
• 1 teaspoon spice mix, Indian (Garam Masala)
• 4 cardamom capsules, (crushed)
• 1 teaspoon ginger powder
• 2 cloves garlic, (crushed)
• 400 g tomato (s), chopped (from the can)
• 1 ½ teaspoon salt
• 1 kg chicken breast fillet (s) (without tendons)
• 75 g clarified butter or hee, clarified Indian butter
• 1 tablespoon oil
• 6 onion (s), (cut into pieces)
• 2 tablespoon coriander greens, chopped (or dried)
• 150 ml coconut milk, (unsweetened)

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Instructions

1. Mix the yogurt, almonds, all the dried spices, ginger, garlic, tomatoes and the salt well in a bowl.
2. Place the chicken pieces in a large bowl and pour the yoghurt sauce over them, mix and set aside - can also steep overnight.
3. Heat the ghee and oil in a high, non-stick pan, add the onions and cook for about 5 minutes. Then add the chicken-yoghurt mixture and fry for another 10 minutes. Stir in half of the fresh chopped coriander. Pour in the coconut milk and stir briefly.
4. Bring the whole thing to the boil again over a low flame and garnish with the rest of the coriander.
5. I recommend basmati rice or white bread as a side dish.