A recipe for this dish has been sitting in my bookmarks for literally 10 years. After a few iterations my recipe differs quite a bit from the original one, though now it fits my taste perfectly.

For this recipe I took heavy inspiration from the kochbanausen, one of my favorite (actually the only) cooking blog I read when studying. I altered some ingredients (to the better or worse). Though I’m pretty sure that the amount of used cardamon in their recipe is a typo as it is just way too much, at least for my taste.

Ingredients

• 2-6 chicken breasts
• 800g tomatoes
• 5g (ca. 2tsp) garam masala
• 3g coriander
• 3 capsules cardamon
• 3 tbsp ginger paste (or 50g ginger)
• 4g cinnamon (whole stick, not ground!)
• 20g sugar
• 40g butter
• 1/2 seeded habanero
• 125g sweet cream
• 125g yogurt
• 1 tbsp lemon juice
• [optional: 1 tsp salt]

Side dishes:

• rice
• fast naan bread

Instructions

Cut the chicken into cubes and fry them from all sides in some oil. They should not get golden, just some color on all sides. Remove them from the pan, melt the butter and add the ground spices as well as the ginger paste (or finely chopped ginger in case you do not have the paste at hand). Remember to add the cinnamon as a whole. Let the spices fry for a minute or two before adding the chicken. Stir it so it is covered by the spice mix on all sides. Then add the tomato sauce and the ground ginger. Add the sweet cream (yogurt) and let it simmer for half an hour. Add the lemon juice at the very end.

Notes

I only used 2 chicken breasts as I dislike too much meat in one dish. The recipe suggests 6 pieces which seems like a good amount in genera.

Updated recipe. I used more sweet cream and no yogurt as most recipes suggest doing because I did not have any left after making naan bread. Next time may be try to go half half instead of going full 250g sweet cream.

Updated recipe. The dish was very spicy so using a different kind of chili might be a good options if you dislike eating very spicy.

A lot of indian dishes do not use salt. Though as an european I just had to add a bit of it. Maybe try to cook it without and at it at the end in case you feel the need to do so.

The lemon at the end gave the dish a very nice kick and altered the overall taste a lot. I was really struggling to not add something else up front as I really felt the lack of something before adding the lemon (though that also might be due to not suing yogurt which would add some acidity as well).

Note: updated recipe, 800g instead of 400g tomatoes is correct.