Butter Chicken Masala Curry

Zutaten

• 1/2 pound cubed boneless chicken
• 2 tablespoon melted butter
• 2 minced medium-sized onions
• 2 pureed medium-sized tomatoes
• 2 tablespoon oil
• 1 tablespoon lemon juice
• 3 minced or crushed garlic cloves
• 1 tablespoon minced ginger paste
• 1 tablespoon garam masala or chicken masala
• 4 tablespoon cream (or cashew paste)
• 1 tablespoon chilli powder
• 1/4 tablespoon turmeric powder
• 1/4 tablespoon crushed fenugreek leaves
• 1 small bunch coriander leaves (cilantro)

Zubereitung

1. In a bowl, mix chicken with salt, pepper, 1/2 tbsp ginger-garlic paste, 1/2 tbsp chili powder, turmeric powder, and lemon juice for the chicken marinade; let marinate for an hour.
2. Roast the marinated chicken in an oven at medium temperature for 5 to 10 minutes. The chicken should be three-fourths done.
3. Heat butter in a pan. Fry the onions until it turns translucent.
4. Add garlic-ginger and sauté for a minute, then add garam masala. Cook for a few seconds making sure not to burn the paste.
5. Add tomato puree, salt, and chili powder. Let simmer for about 5 minutes, occasionally stirring until sauce thickens and becomes a deep brown-red color.
6. Add the marinated chicken, butter, fresh cream, the crushed fenugreek leaves, and sliced green chilies. Cook for an additional 5 to 10 min until the chicken is cooked.
7. Adjust salt, garnish with the coriander leaves. Serve over rice or naan.