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Peel the ginger root and garlic cloves and remove the seeds of the green chilli pepper. If you like it spicy, you don't have to remove the seeds. Create a puree of 3 of the garlic cloves and add them to the medium-sized bowl.
Create the second puree in the same blender with ginger root, 1 garlic clove and the green chilli pepper. Add a bit of oil so the puree will be a bit smoother.
Divide the chicken into bite-size pieces and combine them with yoghurt, garlic puree, lemon juice, cloves, 1 tablespoon of ground chilli, 1 tablespoon garam masala, a pinch of ground nutmeg, pepper and salt.
Melt about 3 tablespoons of butter, let it cool off shortly and stir it into the chicken. Civer with cling film and refrigerate for at least 2 hours.
Heat a knob of butter in a large skillet. First, sauté the ginger and chilli pepper puree on high heat. After a few minutes, you can also add the marinated chicken.
Then after again a few minutes, add a tablespoon of garam masala and 400 ml passata and bring to a boil. As soon as the chicken is done, stir in the heavy cream and let the sauce thicken a bit.
Season with pepper, salt, garam masala and maybe some extra ground chilli. Remove the cloves and serve with rice and naan and if you like, you can garnish the dish with parsley. Enjoy!