Clean the chicken breasts from senes and fat. Cut them into bite-sized pieces and set them aside.
600 g chicken breast
Now the marinade for the chicken must be made. Peel the fresh ginger and grate it finely. Peel the garlic and also grate them finely. Then put both parts into a large bowl together with the other ingredients for the marinade.
1.5 dl Greek yogurt, 2 tsp garam masala, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp ground cayenne pepper, 1 tsp paprika, 2 tsp ground turmeric, 4 cloves garlic, 2 tsp fresh ginger, 2 tsp salt
Stir the marinade thoroughly and add the pieces of chicken breast. Turn it around thoroughly so that the marinade is well distributed. Cover the bowl with cling film and refrigerate for an hour (or longer) before cooking.
Once the chicken has been in the fridge, it's time to start preparing the dish. Peel the onions cut them in half and cut them into thin slices. Peel the garlic and ginger and grate them finely.
2 onions, 3 cloves garlic, 3 tsp fresh ginger
In a large pan or pot, heat half of the butter at medium-high heat.
100 g butter
Add the chicken together with the marinade and now fry the chicken pieces until they are lightly browned. Pour it all into a bowl, cover and set aside.
Put the rest of the butter in the pan and heat it to medium heat. Put in the slices of onion and fry them for 5 – 10 minutes or until they start to take on a little color.
Put tomato paste, ground cumin, garam masala, and brown sugar in the pan and fry it together with the onions for 2 – 3 minutes. Then add the finely grated garlic and ginger, and fry together for another minute.
3 tbsp tomato concentrate, 1 tsp ground cumin, 1 tsp garam masala, 2 tsp brown sugar
Now add tomato passata and whipping cream to the pan. Bring it to a boil, turn down the heat and let it simmer for approx. 5 minutes. Now blend the sauce until completely smooth.
4 dl tomato passata, 3 dl whipping cream
Reheat the sauce to a simmer and now add the chicken along with the juices and stock from the bowl. Let it simmer in the pot for approx. 10 minutes. Season with salt, pepper, and possibly more sugar. The best Butter Chicken is now ready to serve, but can easily be left to simmer on low heat for a longer time with the lid on. Salt, Pepper
Serve with naan bread and boiled rice and cilantro
Cilantro