Scheurebe fruity

Ingredients

• 800 gChicken breast fillet
• 200 gGreek yogurt
• 30 mlLemon juice
• 2 tbspGinger-garlic paste
• 2 tbspGaram masala
• 1 tspTurmeric
• 1 tspGround cumin
• 0,5 tspChili powder
• 100 gButter
• 400 mlTomato passata
• 200 mlHeavy cream
• 1 tbspHoney
• 1 tspSalt
• 1 tbspKasuri Methi
• 300 gBasmati rice

Preparation

1. 1Cut the chicken breast into bite-sized pieces. Mix the yogurt, lemon juice, half of the ginger-garlic paste, 1 tbsp garam masala, turmeric, and cumin to make a marinade and let the meat marinate for at least 30 minutes.
2. 2Cook the basmati rice in lightly salted water according to the package instructions and keep warm.
3. 3Heat 20g of the butter in a large pan and sear the chicken pieces in portions until golden brown. Remove the meat from the pan.
4. 4Add the remaining butter to the pan, briefly sauté the rest of the ginger-garlic paste, and then deglaze with the tomato passata.
5. 5Stir in the honey, the remaining garam masala, and the chili powder, and let the sauce simmer over medium heat for about 15 minutes.
6. 6Stir in the cream, add the meat back in, and let everything simmer gently over low heat for about 10 minutes.
7. 7Rub the dried fenugreek leaves (Kasuri Methi) between your hands, add to the sauce, and season with salt to taste.
8. 8Arrange the creamy Butter Chicken with the basmati rice on plates and serve.