• For the Marinade

  • 1 lime, juiced
  • 1/2 tsp salt
  • 1 tsp cayenne pepper
  • 100g natural yogurt, 10%
  • 1 tsp turmeric
  • 1 tsp cumin
  • 2 tsp garam masala
  • 2 cloves of garlic
  • 1 piece of ginger
  • Also

  • 750g chicken breast fillets
  • 50g Kerrygold Original Irish Butter
  • 1 onion
  • 1 tsp honey
  • 1 piece ginger
  • 1 tsp garam masala
  • 1/2 tsp cayenne pepper
  • 1 tbsp paprika powder
  • 700g pureed tomatoes
  • 150g cream
  • Salt & Pepper


For the Marinade

Squeeze out the juice of the lime and combine with salt, cayenne pepper, yoghurt, turmeric, cumin and garam masala in a bowl and stir.

Peel and finely chop the garlic cloves, peel and finely grate the ginger. Add both to the marinade and stir in.

For the Chicken

Cut the chicken into 3x3 cm cubes and turn in the marinade. Cover and leave to steep in the refrigerator for at least two hours, preferably overnight.

Now heat half of the butter in a pan and fry the meat all over. Meanwhile, peel the onion and cut it into large cubes. Take the meat out of the pan and set it aside.

Now put the rest of the butter in the pan and saute the onion in it. Add the honey and saute for another 2 minutes. Add the ginger and the spices, roast them briefly and then pour the tomatoes into the sauce. Season with salt and simmer covered for 15-20 minutes.

Finely, puree the sauce in the food processor or with the help of a hand blender. Return to the pan, season with cream, salt and pepper and add the seared meat to the sauce.

Let the meat soak in the sauce for 5-8 minutes and then serve the butter chicken with rice or flatbread.

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