Butter chicken

Ingredients

Marinade

600g chicken filet
2 teaspoons turmeric
1 teaspoon chili
2 cloves garlic
1 tablespoon finely chopped ginger
1 tablespoon lemon juice
1 tablespoon white vinegar
1-2 teaspoons salt
4 teaspoons olive oil
1  deciliter natural yogurt

Sauce
50g butter
2 cloves of garlic
1 tablespoon finely chopped ginger
1-2 tablespoons ground chili
3 tablespoons paprika
1 dl bouillon stock
1 tablespoon tomato paste
3 dl whipping cream

Method:

Combine all ingredients for the marinade and let the chicken marinade overnight.
Fry the chicken after marination.
Make the sauce. Make sure to add the bouillon, whipping cream and tomato paste when the spices are aromatic.
Let it boil until its thick and creamy.