Mildly spicy butter chicken with naan bread

For the meat and marinade: 500 g chicken breast fillet, 1 tsp paprika powder, 1 tbsp lemon juice, 1 tsp salt, 150 g natural yoghurt, 1 piece ginger (the size of a thumb), 1 clove garlic, 1 tbsp garam masala

For the sauce: 4 tbsp butter, 1 onion, 500 g strained tomatoes, 1 tsp salt, 2 tsp cayenne pepper, 1 tsp cinnamon, 1 tbsp honey, 150 ml cream

To serve: Coriander, naan bread

Cut the chicken breast fillet into small pieces and then turn to the marinade. Peel and finely chop the ginger and garlic. Mix half of both with paprika powder, salt, lemon juice, garam masala and yoghurt and stir into a smooth marinade. Add the meat and refrigerate for about an hour. However, the meat can also be left to marinate a little longer – if you like, you can marinate the chicken the night before. When the meat is cooked through, brown it with two tablespoons of butter and then set aside.

Now it's time for the sauce. First peel and finely dice the onion and sauté in two tablespoons of melted butter. Then add salt, cayenne pepper, the remaining half of the ginger and garlic and the strained tomatoes. Simmer over a low heat with the lid on for twenty minutes, stirring occasionally. Now add the remaining butter, cream and honey and let the sauce simmer for a few more minutes. Finally, add the meat to the pan and simmer for about two minutes. Sprinkle with coriander if desired and serve with naan bread or rice.

Our Wine recommendation:

A nice white wine is just the right accompaniment to the mild curry. The fine and gentle citrus and vanilla notes of the Jacoba Six Chardonnay 2019 harmonise wonderfully with the flavours of the marinade and make the creamy white wine the perfect partner for the butter chicken. If you like blends, you can serve the Jacoba Six White Blend 2018 with this dish, because the fruity white wine with the fine acidity and light honey note is an excellent match for poultry.

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