Indisches Butterhuhn (Print Version)
# Ingredients:
01 -
30 g sliced almonds.
02 -
400 g cream.
03 -
1-2 tsp salt (for sauce).
04 -
60 g butter.
05 -
3 tbsp yogurt.
06 -
2 tbsp oil.
07 -
3 garlic cloves (for marinade).
08 -
600 g chicken breast.
09 -
1 handful parsley.
10 -
2 tsp garam masala.
11 -
1 tsp cumin.
12 -
1 tsp paprika (sweet).
13 -
1/2 tsp chili powder.
14 -
3 garlic cloves (for sauce).
15 -
500 g crushed tomatoes.
16 -
1 tsp garam masala.
17 -
1 tsp curry powder.
18 -
2 red onions.
19 -
1 tbsp ginger.
20 -
1 tsp salt.
21 -
2 tsp paprika (sweet).
22 -
1 tsp sugar.
23 -
1 tsp cumin.
# Instructions:
01 -
Blend the sauce until smooth, toss the chicken in, and let everything bubble away for another five minutes.
02 -
Fry up the onions and garlic, pour in every last sauce ingredient, and let it gently cook away for quarter of an hour.
03 -
Quickly stir-fry the marinated chicken for five minutes, then scoop it out and set aside.
04 -
Slice the onions into rings and cut the garlic into thin rounds.
05 -
Dice the chicken into bite-sized pieces—about 2 by 2 centimeters—and mix them with the marinade stuff, letting it all soak for half an hour.
# Notes:
01 -
Tastes great with some basmati rice on the side.