3 boneless, skinless chicken breasts
3 tbsps. lemon juice
5 cloves of garlic (2 for the chicken, 3 for the sauce)
3 tbsps. garam masala (1 for the chichen, 2 for the sauce)
200 ml vegetable oil
2 tbsp sweet paprika
¼ teaspoon cinnamon
⅛ tsp cloves
200 gr. diced tomatoes
200 ml double cream
3 tbsp DODONI goat’s and sheep’s melted butter
Cut the chicken in cubes.
Finely chop the onions and garlic.
Add juice of 1 lemon, 1 tbsp garam masala, 2 chopped cloves of garlic and combine all ingredients of the marinade in a shallow baking dish, massaging the marinade into the chicken. Let marinate in the fridge for 30 minutes.
Heat oil over medium heat in a large saucepan. Add onions and slowly cook for 15-20 minutes. Add garlic and cook until fragrant for about 1 minute.
Stir in 2 tbsps. garam masala, paprika, cinnamon, cloves and salt; cook for 1 more minute. Add tomatoes; cook for 2 minutes, then add cream and bring to a simmer.
Add chicken to the sauce, cover, and simmer over medium-low heat until cooked through, for about 20-25 minutes.
Stir in lemon juice and butter and serve.