Butter chicken

Chicken, Greek yogurt, Lemon, Butter, Olive oil, Garlic, Ginger, Paprika, Turmeric, Cooking salt, Tomato, Greek yogurt, Butter, Garlic, Chili pepper, Ginger, Cashew, Erythritol, Cinnamon, Fenugreek, Cardamom, Bay leaf, Carnation

Slice: 10 min, Let it stand: 20 min, Mix: 10 min, Chill in the refrigerator: 4 h, Bake in the oven: 20 min, Heat on the stove: 5 min, Fry: 4 min, Braise: 20 min, Blend with a blender: 5 min, Cooking: 5 min, Braise: 15 min, Let it stand: 5 min

Cut the chicken fillet or thigh fillet (800 g) into pieces the size of a walnut. Drizzle with lemon juice (1/2 piece). Add salt (to taste) and hot paprika (1 tbsp). Leave for 20 minutes.

Mix unsweetened yogurt (180 g), turmeric (1 tsp), tandoori masala (1 tsp), garam masala (1 tsp), vegetable oil (1 tbsp), grated ginger (1.5 tbsp), and crushed garlic (2 cloves).

Add the chicken to the marinade. Stir. Leave in the refrigerator for 3–4 hours or overnight.

Preheat the grill or oven to 220 °C. Brush the chicken with melted butter (20 g). Bake for 15–20 minutes until golden brown.

Sauce

Melt butter (80 g) over medium heat. Add cardamom (5 pods), a cinnamon stick (1 piece), and cloves (3 pieces). Heat until fragrant.

Add fenugreek seeds (1 tsp), grated ginger (3 tbsp), minced garlic (8 cloves), and chopped chili (1–2 pieces). Sauté for 3–4 minutes.

Add unsweetened crushed tomatoes (500 g), bay leaves (2 pieces), and erythritol (1 tsp). Simmer for 15–20 minutes until thickened.

Remove whole spices. If necessary, blend the sauce until smooth.

Grind cashews (10 pieces) into a paste. Add to the sauce. Salt (to taste).

Add the chicken. Simmer for 15 minutes on low heat with the lid on.

Five minutes before it’s done, add garam masala (1 tsp) and unsweetened yogurt (180 g). Stir. Let it rest for 5 minutes. Serve hot, optionally garnish with cilantro.