Butter Chicken

Butter chicken is a favourite for many and is very similar to British chicken tikka masala. It is a creamy authentic flavoured dish that is popular all over the world. Prepared in a rich buttery sauce with wonderful aromatic spices and the addition of cream to give it that delicious taste.

Serves 4

Ingredients

For chicken marinade:

• 1 tbsp. rapeseed oil

• 600g Boneless chicken breast or thighs cut in cubes

• 3 tbsp. yoghurt

• 2 tsp garlic paste

• 2 tsp ginger paste

• ½ tsp garam masala

• ½ tsp salt

For sauce:

• 1 tbsp. rapeseed oil

• 2 tbsp. butter

• 2 inch cinnamon stick

• 2 cloves

• 1/2 tsp cardamom powder

• 1-2 fresh green chillies

• 2-3 medium-large chopped onion

• 2 tsp garlic paste

• 1 tsp ginger paste

• 4 tsp dhana jeera (coriander cumin powder)

• ½ tsp turmeric

• 2 tsp chilli powder

• ½ tsp kasuri methi

• Salt to taste

• 1- 2 tsp honey

• 400g canned tomatoes (blended) or passata

• 1/2 cup double cream

• Chopped coriander, to garnish

Method for Marinade

Combine all ingredients for the marinade in a shallow baking dish except the oil.

Mix in the chicken and leave to marinate while you prepare the sauce, or marinate in the fridge overnight.

The longer the chicken is left to marinate, the more tender it will be after cooking.

In a large based pan heat oil and add in the chicken pieces.

Cook the chicken until lightly browned, about 5-10 minutes and set aside.

Method for sauce

Heat oil and butter over medium heat in the same saucepan.

Add the cinnamon, cardamom and cloves and fry the mixture until the cloves are puffy.

Add the green chillies and the onions and slowly cook until onions are golden brown.

Next, add garlic and ginger paste and stir until fragrant. Stir in dhana jeera powder, turmeric, chilli powder and salt to taste. Cook for a few minutes.

Then add tomatoes or passata, honey and cook covered for a further 2-3 minutes.

Next add a cup of water and bring to a slow simmer.

Then add chicken to the sauce and cook over medium-low heat for about 5-10 minutes.

Add in kasuri methi and cream and stir and simmer for another 2-3 minutes.

Stir in a little more butter, taste and adjust if necessary.

Sprinkle with coriander and serve.