Butter chicken (Indian - Murgh Makhni)

Cut into cubes and marinate the breast with garlic, cayenne, ginger and the juice of half a lemon. Leave to marinate as long as possible.

In a frying pan put half of the butter, a little salt and brown the breast. Remove from the pan and set aside.

In the same frying pan add the remaining butter, aove, the onion cut into julienne strips, sweet paprika, hot paprika and turmeric until the onion is poached.

Add the chopped tomato, another pinch of salt and the garam masala. And cook over low heat for 10 minutes.

Blend the onion and tomato mixture adding the milk and evaporated milk.

Mix everything in a pan and cook over low heat for 10 minutes.

We have also boiled the rice with oil, salt and curry.

Serve with fresh cilantro on top of the rice and chicken.