Ingredients :
- 200 g yogurt
- 2 pieces of ginger, each about the size of a thumb
- 2 cloves of garlic
- 3 tablespoons cayenne pepper
- 1 teaspoon paprika powder
- 1 tablespoon lime juice or lemon juice
- 2-3 tablespoons of salt
- 1 tablespoon garam masala
- 650 g of chicken breast
- 550 g of tomatoes, passed through a sieve
- 4 tablespoons butter
- 1 teaspoon each of cinnamon and honey
- 200 ml of cream
- 1 onion
Preparation :
- First of all, cut the chicken into small pieces. The spices, yogurt, lemon juice, garam masala powder, ginger and garlic are mixed into a paste and added to the chicken pieces.
Our advice: (The dish acquires even more flavor if you leave the meat to marinate overnight in the refrigerator).
- If this is not possible, the chicken should be placed in the fridge for at least an hour, so that the flavors can develop and the meat becomes nice and tender. As soon as the chicken is ready, place it in a saucepan in the oven to cook.
While the chicken is slowly sizzling, it’s time to make the sauce.
- Then, cut the onion into small pieces and fry it. To avoid tears in your eyes, you can keep a sip of water in your mouth, so that the onion vapors are no longer so annoying.
- Now for the sauce, the remaining ingredients and spices are simmered at a low temperature and then seasoned with honey, cream and butter.
- To complete this Indian curry dish, the chicken is removed from the oven and placed into the sauce, where it can steep for a few more minutes and develop its full flavor.
Tip: The side dish is very flexible, but rice or naan bread is best. This is the dish closest to the original. Coriander lovers can sprinkle a few chopped leaves at the end to add a touch of freshness.