Murgh Makhani (Butter Chicken)

Chicken breast, 500g
Yogurt, one cup
Canned Tomatoes, chopped, one can

Ginger root, one teaspoon, finely chopped
Garlic, 3 cloves, finely chopped or pressed
Paprika, 2 tsp
Chili powder, 0,5 tsp
Coriander, ground, 2 tsp
Cardamom, ground, 2 tsp
Garam Masala, 2 tsp
Sugar, 2 tsp
Salt, 2 tbsp
Lemon juice, 2 tbsp

Onions, 6 medium
Tomatoes, 2 medium
Ghee, 2 tbsp
Cream, 200 ml

Mix yogurt and canned, chopped tomatoes with the spices, garlic, ginger and lemon juice and add the chicken breast (cut to cubes). Leave this in the refrigerator for at least half an hour - or up to several hours.

Heat a wok or large pan and add ghee. When it is hot, add the cubed onions (not too finely cut) and later cubed tomatoes. Finally add the yohurt-tomatoe-chicken mix and cook it for about half an hour. Add cream towards the end.

Number of Servings: 4

Recipe submitted by SparkPeople user STAINSOFBLUE.