Butter Chicken – Serves 6

For the Marinade

• 1.2kg skinless, boneless chicken thighs portion each thigh in to three
• 2 tablespoons olive oil
• 1 teaspoon each ground cumin, coriander, turmeric and paprika

Put the olive oil and the spices in to a bowl, mix well; add the chicken and mix well to combine- set aside

For the sauce

• 2 tablespoons olive oil
• 2 onions finely chopped
• 4 green cardamoms
• 1 sprig curry leaves
• 1 teaspoon each crushed garlic and grated ginger
• 1/2 teaspoon turmeric
• 1 teaspoon each, ground cumin, coriander and paprika
• 20g butter
• 2 teaspoons tomato paste
• 4 tablespoons tomato purée
• 200ml cream
• A few turnings of the pepper mill and salt to taste
• Handful chopped fresh coriander

Pre heat the oven to 180 degrees C

Method

Pre heat the oven to 180 degrees C fan bake

In a fry pan over medium/ high heat; sear the chicken in batches and put in to a baking dish

Note: if you are using an oven proof fry pan to make the sauce; add the chicken back to the same pan, mix well, cover with lid or foil and bake

Heat the olive oil in the same fry pan over medium heat and fry the cardamom pods and curry leaves for a minute

Add the onion and sauté until golden

Add the garlic and ginger fry for a minute

Add the butter and spices; mix well and fry for a minute

Add the tomato paste and purée; cook for a couple of minutes; stirring

Add the cream, season with salt & pepper; mix well to combine and cook for a few minutes to a simmering point, stirring

Put the sauce over the chicken and mix well to combine

Cover with lid or baking foil and bake for 30 minutes and bake for further 10-15 minutes uncovered

Stir in the fresh coriander and serve with roti or steamed rice

Enjoy!

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