Ingredients for 4 people (as a main course):

• 900g organic chicken, cut into quarters and skinned (smaller pieces with bones or boned chicken pieces)
• For the marinade:
• 500g yogurt
• 6 garlic cloves, finely chopped
• Ginger, thumb-sized, peeled and chopped finely
• 2 tbsp tandoori masala
• ½ tsp salt
• 1 lime, juice and zest
• For the butter sauce:
• 700g tomatoes, canned in chunks
• 75g cold butter, cut into pieces
• ½ tsp paprika powder
• ½ tsp garam masala
• Salt
• 2 tbsp coconut oil

And so it goes:

• For the marinade, stir all the prepared ingredients until smooth. Let the chicken marinate in the yogurt marinade for at least 1 hour, or better yet, 2 hours. However, it is best to marinate the meat overnight.
• Heat the coconut oil in a large, thick-bottomed casserole dish and add the chicken and the marinade. Cover and simmer at a low temperature until tender. Turn the chicken pieces occasionally.
• Put the tomatoes in a pan and let them simmer briefly. Stir in the cold butter and paprika powder. As soon as the butter has melted, let it steep for another minute, stir in the garam masala and season with salt.
• Pour the finished sauce into the casserole dish and mix with the chicken. Serve immediately. If butter simmers for longer than 3 minutes, it turns into clarified butter and takes on a slightly grainy consistency. That's why you should use well-chilled butter and, once melted, let it simmer for no longer than 2 minutes.