Butter chicken with palak paneer

Name: butter chicken with palak paneer
Total time: 50 min
Yield: 4
Ingredients: 1 kilogram chicken breast; 1 teaspoon chili powder; 1 lemon; 200 gram butter; 2 onion; 4 clove garlic; 4 tablespoon yellow curry paste; 4 tablespoon curry paste; 1 fresh ginger; 400 milliliters sifted tomato; 1 tablespoon honey; 2 cinnamon stick; 250 milliliters full yogurt; 1 bunch fresh coriander; 8 tablespoon olive oil for the palak paneer; 3 clove garlic for the palak paneer; 1 fresh ginger for the palak paneer; 2 dried chili pepper for the palak paneer; 1 onion for the palak paneer; 2 teaspoon cumin powder (djinten) for the palak paneer; 1 teaspoon coriander powder (ketoembar) for the palak paneer; 1 teaspoon turmeric for the palak paneer; 1 kilogram Spinach for the palak paneer; 2 meat tomato for the palak paneer; 250 gram feta for the palak paneer

Directions

Sprinkle the chicken with chilli powder and drizzle with lemon juice.
Heat 75 grams butter and fruit the onions and garlic. Scoop the chicken through and fry until light brown.
Add the curry paste, ginger, tomatoes, honey and cinnamon sticks and simmer for about 15 minutes.
Meanwhile, make the palak paneer. Heat half the oil and fry the garlic, ginger, chili pepper, onion, cumin, coriander powder and turmeric 2-3 minutes.
Spoon the spinach into portions and stir-fry until it has shrunk. Scoop the tomato cubes through.
Heat the rest of the olive oil and fry the cheese cubes light brown. Serve them on the spinach.
Remove the cinnamon sticks from the butter chicken. Stir in the yogurt and other butter and sprinkle with the coriander.
Tasty with flat bread and (basmati) rice.