Indian Chicken in Tomato and Onion Sauce

For the Indian chicken in tomato and onion sauce, cut the chicken breasts into larger cubes (about 2 x 2 cm) and fry in a pan with the oil and ginger. Remove the meat and set aside.

Add the tomatoes and reduce to a creamy consistency over low heat for about 35 minutes. Puree with a hand blender and set aside as well.

In a large saucepan, melt the butter and sauté the onion, cut into rings. Add the tomato sauce and the chopped chili pepper and heat.

Stir in the fenugreek, garam masala, chili powder, honey and salt and simmer for about 30 minutes. Stir in the cream and add the meat.

Simmer everything again for 15 minutes. Serve the finished Indian chicken in tomato and onion sauce (Murg Makhan Masala) with coconut rice.

Preparation Tip:

You can also serve the Indian chicken in tomato and onion sauce with lemon rice.

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