Chicken Breast Grilled in Butter with Fenugreek – *

(*) in tomato curry cream sauce.

Drizzle the chicken breasts with lime juice, season with salt and set aside.

In another baking bowl, mix yogurt with the remaining ingredients of the marinade. Add the chicken breasts and marinate for 120 minutes at room temperature (or overnight in the refrigerator).

Preheat the stove to 230 °C, place the chicken breasts in an ovenproof dish under the broiler and grill for six to seven minutes on each side, basting with the melted butter.

For the sauce, finely grind fennel seeds, cloves, cinnamon, fenugreek seeds, red chilies, coriander seeds and cumin seeds in a cutter or mortar. Whisk garlic, ginger, onion and green chili in the cutter to a paste. Heat oil and butter in a pan, fry the onion mixture for four to five min, then add curry leaves, turmeric and ground spices and fry for a minute. Add salt and sugar, grind the fenugreek leaves between your fingers and add them as well. Roast the mixture for another three to four min. When the oil separates, fold in the yogurt and roast the mixture for another three min. Later, add the tomatoes and fry for five minutes.

Cut the grilled chicken breasts into strips and mix with the cream. Briefly infuse and bring to the table with basmati rice and garnished with coriander leaves.

Tip: Cook only with high quality spices – they are the be-all and end-all.

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