Butter Chicken | Creamy & Indian

Cut chicken breast into approx. 5 cm cubes. In a large bowl, mix yogurt, lemon juice, Garam Masala, turmeric, chili, cumin, grated ginger, and pressed garlic. Add the meat and marinate for at least 3 hours (preferably overnight).

In a large pan, melt the butter over high heat. Remove the meat from the marinade (do not wipe off the marinade) and place it in the pan.

Fry the chicken for approx. 3 minutes until cooked through.