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INGREDIENTS FOR MARINADE
- 150 g white yogurt
- 1 tablespoon lemon juice
- 1 teaspoon ground turmeric
- 2 teaspoons garam masala
- 1/2 teaspoon ground chili
- 1 teaspoon ground cumin
- 5 cm grated ginger
- 2 cloves garlic
- 750 g chicken breasts
INGREDIENTS FOR SAUCE
- 30 g butter
- 400 g crushed tomatoes
- 250 ml whipping cream
- 1 tablespoon sugar
- 2 teaspoons salt
FOR GARNISH
- Fresh coriander for garnish
SIDE DISH
- Basmati rice
- Indian naan bread
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INSTRUCTIONS
- 1Cut the chicken breasts into cubes about 5 cm by 5 cm in size. Mix the marinade ingredients in a large bowl together with the chopped chicken. Marinate for at least 3 hours, preferably overnight.
- 2In a large pan, melt the butter over high heat. Remove the meat from the marinade, but do not wipe it off, and place it in the pan with the melted butter.
- 3Fry the chicken in the pan until cooked, it takes about 3 minutes.
- 4Once the chicken is cooked, add crushed tomatoes, cream, sugar, and salt to the pan. Stir and reduce the heat. Let everything cook together for 20 minutes.
- 5After 20 minutes, taste the sauce and add more salt if needed. Garnish with fresh coriander.
- 6Serve with basmati rice or Indian naan bread.
