Butter Chicken | Creamy Indian Classic

Cut the chicken breast into approx. 5 cm cubes. In a large bowl, mix the natural yogurt with lemon juice, garam masala, turmeric, chili powder, cumin, grated ginger, and pressed garlic. Stir in the meat pieces and let them marinate in the refrigerator for at least 3 hours (preferably overnight).

In a large pan, melt the butter over high heat. Remove the chicken pieces from the marinade (leave the marinade on the meat) and place them in the pan.

Sear the meat for approx. 3 minutes until it has browned all over and is almost cooked through.