Butter chicken curry
Chicken second courses
Indian cuisine
For the marinade: 150 grams Natural yoghurt 1 small Onion 2 Garlic cloves 3 cm Fresh ginger 2 teaspoons Garam masala 5 Chicken breasts 2 teaspoons Red food colouring 2 tablespoons Fresh lemon juice pinch Salt For the paste: 5 cm Fresh ginger 4 Garlic cloves 2 teaspoons Garam masala 1 teaspoon Chilli powder 1 teaspoon Ground cumin 1 teaspoon Turmeric 1 teaspoon Ground coriander 1 teaspoon Sugar 1 tablespoon Fresh lemon juice For the sauce: 300 ml Passata 150 ml Double cream 100 grams Butter
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