Ingredients
- 600 g of chicken breast in cubes
- 150 g of plain yogurt
- 1 onion
- 3 garlic cloves
- 20 g of fresh ginger
- 400 g of crushed tomato
- 150 g of cooking cream
- 2 tablespoons of garam masala
- 1 teaspoon of turmeric
- 1 teaspoon of paprika
- 40 g of olive oil
- 1 teaspoon of salt
Step-by-step
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- Marinate the chicken with the yogurt and half of the garam masala 20 minutes in the fridge.
- Put the onion, the garlic and the ginger in the mixing bowl and chop 5 sec/speed 5.
- Add the oil and saute 7 min/120°C/spoon speed.
- Add the rest of the garam masala, the turmeric and the paprika and saute 1 min/100°C/spoon speed.
- Add the crushed tomato and the salt and set 10 min/100°C/speed 1 without the measuring cup.
- Blend the sauce 30 sec/speed 6 until it is smooth.
- Fit the butterfly, add the marinated chicken and set 15 min/100°C/reverse/spoon speed.
- Add the cream and set 5 min/90°C/reverse/spoon speed.
- Adjust the salt and serve with basmati rice and naan bread.
Tips
- Marinating the chicken in yogurt leaves it very tender and tasty.
- Adjust the garam masala according to the intensity you prefer.
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