40 min (without marinating time), elaborate For the marinade:
Stir all ingredients for the marinade. Marinade the chicken fillet for 1 hour.
Heat the oil in a frying pan and fry the meat for 10 minutes, then remove and keep warm. Fry the chopped onions in the remaining oil until golden brown, add the ginger-garlic paste and continue frying with occasional splashes of water. Add the cashew paste, chili spice and pureed tomatoes and make for 10 minutes. Add butter, whipping cream as well as the chicken. Stir well and make until the meat is cooked. Garnish with fresh coriander leaves.
Long grain rice with barberries:
Half cook the long grain rice in boiling hot salted water for about 10 min. Now pour into a sieve and rinse when cooled. Soak the saffron threads in about 5 tbsp warm water. Color some of the rice with the saffron water.
Put the clarified butter or oil in a saucepan, add the drained long grain rice and stir in the yellow long grain rice. Pile everything together in a cone shape. Close the saucepan tightly (perhaps wrap the lid with a dishcloth) and cook the long-grain rice at a low temperature in the steam until done. (This creates a crust on the bottom (under-rice or tahdig), which is very tasty). In the meantime, rinse the barberries well and soak them in cold water for a few minutes. In a frying pan, fry them in clarified butter.
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