Butter Chicken

Ingredients

• 600g chicken breast
• 200ml cream
• 400g tomato puree
• 50g butter
• 2 EL garam masala
• 1 TL turmeric
• 1 TL chili powder
• 1 EL grated ginger
• 1 EL minced garlic
• 1 TL cumin
• 1 Prise sugar
• nach Geschmack salt
• nach Geschmack freshly chopped coriander

Instructions

1. Cut the chicken breast into bite-sized pieces. In a bowl, mix with 1 tbsp yogurt, 1 tsp ginger, 1 tsp garlic, 1 tsp garam masala, 1/2 tsp turmeric, and salt. Marinate for at least 30 minutes.
2. Cook the marinated chicken in a pan with a little oil or grill in the oven at 200°C (390°F) for about 10-15 minutes until golden brown and cooked through.
3. In a large pot, melt the butter over medium heat. Add the remaining ginger and garlic and sauté for 1 minute until fragrant.
4. Add the tomato puree, garam masala, turmeric, chili powder, and cumin. Mix well. Simmer the sauce for 10-15 minutes, stirring occasionally, until slightly thickened.
5. Add the cooked chicken to the sauce, stir well, and simmer for another 5 minutes to allow the flavors to meld.
6. Stir in the cream and add a pinch of sugar. Heat gently, but do not boil. Season with salt to taste.
7. Garnish the Butter Chicken with fresh coriander and serve immediately with basmati rice or naan bread.

Nutrition