Ingredients for 4 people (prep time: 20 minutes / rest time: 30 minutes / cooking time: 45 minutes)
30 g ginger root
300 grams of yoghurt
2 tbsp Herbaria "Turmeric"
Salt
600 g skinless and boneless chicken or turkey
100 grams of butter
2 tbsp Herbaria "Colors of Jaipur"
200 g diced tomatoes from a jar
100 grams of red lentils
1/2 bunch mint
2 tbsp roasted cashews
Peel and chop ginger. Mix with 200 g yoghurt, "turmeric" and a good pinch of salt. Dice the chicken into 3cm cubes and marinate in the yoghurt for at least 30 minutes at room temperature (or in the fridge overnight).
Froth up the butter in a casserole, add “Colors of Jaipur”, stir in the tomatoes and 200 ml water and cook briefly. Then add the lentils and the chicken with the marinade, cover and simmer over low heat for 45 minutes until the meat is completely tender. Cover and leave to stand next to the stove.
Pluck the mint, chop the cashews very roughly. Serve the curry and garnish with mint, cashews and remaining yoghurt.
Tip:
Our Jaipur butter chicken is spicy but not hot - if you want, you can season the curry with a few turns on the " Hot'n Spicy " spice grinder.
