Butter chicken pasta

Ingredients

Chicken breast, raw 600 Whole (large)

Natural yoghurt 20 Portion

2 EL

Freshly squeezed lemon juice 2 Tablespoon

1/2 Zitrone

Ground cumin (Fuchs) 1 Portion

Spices for the marinade, 1 teaspoon each of cumin, paprika and salt

Onion (Basis) 1 Whole (medium)

Garlic clove 1 Piece

Madras curry powder (Vitasia Lidl) 1 TL

1-2

Strained tomatoes (Clever) 500 packet

Minus L whipped cream (Minus L) 200 Plastic cup

Barilla Pinwheels n (Barilla) 240 Portion

Preparation

1. 1

   Cut the chicken into pieces and mix in a bowl with all the other ingredients for the marinade. Marinate for at least 15 minutes. Can also be left overnight.

2. 2

   Add the meat to the pan and fry for 3-4 minutes, then remove and melt the butter in the remaining stock.

3. 3

   Meanwhile, cook the pasta in salted water according to the packet instructions.

4. 4

   Sauté the chopped onion, ginger and garlic in the pan, then mix in the curry. Add the tomatoes and cream, bring to the boil and season to taste. Add the meat and cooked noodles to the pan and mix well.