Name: Butter Chicken - Murgh Makhani
Total time: 45 min

Like many Indian dishes, Butter Chicken needs a long preparation time. This is because the chicken meat is pickled, at least for 120 minutes – but better for the whole night.

Rinse the chicken breast fillet and remove the fat. Then cut the meat into small cubes, put the whole thing in a yogurt spice mixture. To do this, mix the yogurt with red chili spice and turmeric. Mix the mixture until a red color appears. Stir the cut cubes of fillet into the mixture until all the pieces are covered with the sauce. The meat should be marinated for at least 120 minutes, but better one night, so the flavor will be more intense. If the meat has been marinated long enough, the actual cooking begins. To do this, cut the onions into rings. Then grind the ginger and garlic in a mortar to a paste. Then, in a large saucepan, heat sunflower oil or other vegetable oil. The oil should cover the entire bottom of the pot.

Once the oil is hot, add the spices. The cinnamon stick is chopped into pieces beforehand. Cardamom is crushed so that the shell breaks open. The small black seeds and the peel are added to the oil. Next, add the fennel seeds and cloves to the saucepan, then the onions. When the onions are golden brown, add the crushed garlic and ginger to the pot. Then cut the tomatoes and add them. As

Butter Chicken – Murgh Makhani

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