Mix the garlic, ginger, chilli and spices. Stir half of the spice mixture together with the Oldenburger Chef’s Cooking Cream and the Oldenburger Curd until smooth, and then marinate the chicken in this sauce for at least 1 hour.
Making the sauce
Melt the Oldenburger Butter in a pan and sauté the onions in it. Add the remaining spice mixture and tomato paste, then add water and Oldenburger Chef’s Cooking Cream, and reduce until creamy. Flavour with lime juice, salt and pepper.
Making the Butter Chicken
Drain the marinated chicken and sear or grill it, and then add it to the sauce. Simmer everything together.
The Final Touch
Garnish the butter chicken with almond flakes
and coriander and serve with naan bread.