2025 Yellow Muscat dry

Ingredients

• 600 gChicken breast fillet
• 150 gPlain yogurt
• 2 tbspLemon juice
• 2 tspGaram masala
• 1 tspTurmeric
• 50 gButter
• 2 piecesOnions
• 3 piecesGarlic cloves
• 30 gFresh ginger
• 400 mlTomato purée
• 200 mlHeavy cream
• 2 tbspGround almonds
• 250 gBasmati rice
• 1 tspSalt
• 1 bunchFresh cilantro

Preparation

1. 1Cut the chicken into cubes and marinate in a mixture of yogurt, lemon juice, turmeric, and garam masala for at least 20 minutes.
2. 2Meanwhile, cook the basmati rice in salted water according to the package instructions and keep warm.
3. 3Finely chop the onions, garlic, and ginger, then sauté in a large pot with half of the butter until translucent.
4. 4Add the marinated chicken and sear briefly on all sides.
5. 5Deglaze with the tomato purée and let it simmer gently over medium heat for about 15 minutes.
6. 6Stir in the remaining butter, cream, and ground almonds to thicken the sauce into a creamy consistency.
7. 7Season with salt to taste and garnish with freshly chopped cilantro just before serving.