Buy all ingredients right below the recipe
INGREDIENTS FOR MARINADE
- 750 g boneless chicken breasts
- 150 g plain yogurt
- 2 teaspoons garam masala spice
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground chili powder
- 1 teaspoon ground cumin
- 5 cm grated ginger
- 2 cloves garlic
- 1 tablespoon lemon juice
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
Instructions
- 1Cut the chicken breasts into cubes approximately 5 cm by 5 cm. 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, over high heat, melt the butter. 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 through, which 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 simmer 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.
