2tbsp olive oil

2kgr of chicken breasts cut in cubes of 2cm

½ g fresh coriander for garnish

Marinade:

600gr yoghurt (2%Fat)

2tbsp fresh lemon juice

2tbsp cumin

2tbsp sweet paprika

2tbsp black pepper

2tbsp grated ginger

1tsp cinnamon

1tsp salt

½ tsp cayenne pepper

Sauce:

1tbsp butter

2 smashed cloves of garlic

2tsp crushed dried coriander

1tsp cumin

1tsp Garam Massala (Indian Spice)

1tsp sweet paprika

¾ tsp cayenne pepper (or as much as you desire)

½ tsp salt

1g tomato juice

½ g hot water

300gr yoghurt (2%Fat)

1/3 g milk (1.5%Fat)

1. Mix all marinade ingredients in a big bowl. Add the chicken and stir until all the chicken pieces are marinated. Cover the bowl with a transparent culinary film and put it in the fridge for 24hours.
2. After 24hours, wash out the marinade from the chicken and dry it using a kitchen napkin.
3. Put the olive oil in a big frying pan and sauté the chicken until it gets a light golden colour.
4. At the same time prepare the sauce. Take the other frying pan and sauté the garlic* in butter for 1minute. Add all spices in the pan and continue sautéing for 1 more minute, stirring constantly.
5. Add the tomato juice and the water. Slowly boil the sauce for 10minutes.
6. Add the chicken in the sauce and stir.
7. Dilute the yoghurt with the milk and add it to the chicken, before you serve. If in the meantime the chicken has become cold, then heat it before adding the yoghurt.
8. Serve with Indian rice and garnish with fresh coriander.