<p>For 4 people:</p><p>- 800 g boneless chicken breast</p><p>- 4 tbsp finely grated ginger</p><p>-4 garlic cloves, grated or pressed</p><p>- 1 tbsp lemon juice</p><p>- 3 tbsp clarified butter (ghee)</p><p>- 1 1/2 cups plain yogurt</p><p>- 1 cup creme fraiche / thick cream</p><p>- 1 can of plain, crushed tomatoes</p><p>- 1 large onion, chopped</p><p>- 3 tsp ground cumin</p><p>- 4 tsp garam masala</p><p>- 1 tsp ground coriander</p><p>- 1 tsp fenugreek powder</p><p>- 1 tbsp maple syrup</p><p><br></p><p><br></p>
<p>Marinate the chicken for 3 hours.</p><p>Pan-sear chicken at high temperate, without crowding the pan, for a few minutes on each side. Set aside in a bowl.</p><p>Heat ghee, add the onion a cook it for 5 minutes, then add the spices and stir for a minute.</p><p>Add the garlic and ginger, ground coriander, cumin and garam masala and stir shortly until fragrant.</p><p>Dump in the can of crushed tomatoes and cook down until tomato paste is caked to the side and bottom of the pan (about 15 minutes on medium-high heat).</p><p>Sir in the cream, maple syrup and fenugreek powder. Add the chicken and cook until done.</p><p>Serve it up with some rice.</p>