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Ingredients:

200 g yogurt
2 pieces of ginger, each the size of a thumb
2 cloves of garlic
3 teaspoons of cayenne pepper
1 teaspoon of paprika powder
1 tablespoon of lime juice or lemon juice

2 to 3 tsp salt
1 tbsp garam masala
650 g chicken breast
550 g tomatoes, strained
4 tbsp butter
1 tsp cinnamon and honey
200 ml cream
1 onion

Preparation:

1. First the chicken is cut into small pieces. The spices, yogurt, lemon juice, garam masala powder, ginger and garlic are mixed into a paste and mixed with the chicken pieces.

Our tip: (The dish gets even more flavor if you let the marinated meat soak in the fridge overnight).

2. If this is not possible, the chicken should be refrigerated for at least an hour so that the aromas can develop their flavor and the meat becomes nice and tender. As soon as the chicken is ready to use, it is placed in a baking dish in the oven to cook.

While the chicken is slowly sizzling, it’s time to add the sauce.

3. Next, chop the onion finely and sauté it. To prevent your eyes from tearing, you can keep a sip of water in your mouth; this will make the onion fumes less irritating.

3. Now for the sauce, the remaining ingredients and spices are simmered at a low temperature and later seasoned with honey, cream and butter.

4. Now to complete this Indian curry dish, the chicken now has to be taken out of the oven and put into the sauce, where it soaks for a few minutes and the full flavor can develop.

Tip: You can be very flexible with the side dish, but rice or naan bread works best. This is also the closest thing to the original. Corian lovers can sprinkle a few chopped leaves on top at the end to give the whole thing a fresh touch.