Indian butter chicken

1. Preparation of meat

boneless chicken 14 oz (400 g) • garlic 0.75 oz (20 g) • ginger-root 0.75 oz (20 g) • salt 0.5 tsp • ground red hot paprika 1 tsp

Wash the chicken meat, cut it into small cubes or strips. Mix it with pressed garlic, ginger, salt and pepper. Let it marinate for at least half an hour, optimal overnight.

2. 

oil for frying 5 tbsp

Fry the marinated pieces of meat in oil.

3. 

Put the fried pieces of meat on a plate.

4. 

onion 3.5 oz (100 g) • Garam masala spice 1 tsp • ground red hot paprika 1 tsp • ground black pepper 0.25 tsp • spice turmeric 1 tsp • ground cloves 0.25 tsp • ground cardamom 0.25 tsp

Add onion, spices, butter in the pan....

5. 

unsalted butter 4.5 oz (125 g)

...and fry for a few minutes.

6. 

tomato paste ¾ cup (200 ml) • natural cashew nuts 3.5 oz (100 g)

Add tomato paste and nuts. Overcook together.

7. 

The consistency should remain fluid. Add water as needed.

8. 

Let the mixture cool and mix.

9. 

whipping cream (30-33% fat) 10 tbsp (150 ml) • Dried fenugreek leaves 2 tsp • sugar granulated 0.5 tbsp • lemon-juice 1 tbsp

Pour the sauce into the pot, add herbs, cream, prepared meat and cook together while stirring constantly. Season with sugar and lemon juice, if you like.