Butter chicken — the classic Indian recipe with creamy tomato sauce

INGREDIENTS (4 servings)

For the marinade:

• 600 g chicken fillet, cut into pieces
• 150 g yogurt
• 2 cloves of garlic, crushed
• 1 teaspoon grated ginger
• 1 teaspoon garam masala
• 1 teaspoon sweet paprika
• 1/2 teaspoon chili pepper (optional)
• juice of half a lemon
• salt to taste

For the sauce:

• 2 tablespoons butter
• 1 large onion, chopped
• 400 g crushed tomatoes (puree)
• 200 ml cooking cream
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric
• 1/2 teaspoon cardamom (optional)
• 1 teaspoon sugar
• salt to taste
• fresh coriander for serving

PREPARATION STEPS

1. Marinate the chicken in yogurt with the spices, garlic, ginger, lemon juice and salt for at least 1 hour (better overnight in the refrigerator).
2. Sear the chicken pieces in a hot pan with a little oil (or on the grill) for 5–6 minutes until colored; set aside.
3. In a pot, melt the butter, sauté the onion until soft, add the garlic, ginger and spices; sauté for 1 minute.
4. Add the crushed tomatoes and simmer for 10 minutes until the sauce thickens; blend for a smooth texture (optional).
5. Return the sauce to low heat, add the cream, sugar and salt, then the chicken pieces; simmer for 10 minutes.
6. Serve with basmati rice or naan bread, garnished with fresh coriander.

TIME: Preparation 20 minutes (+1 hour marinating); cooking 30 minutes. Servings: 4.