Butter chicken

Ingredients

For 4 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml. Use metric quantities where stated. Times and servings are indicative.

• 500 g cubed boneless chicken
• Marinade: 1 tbsp lemon juice, 3/4 tsp chilli powder, 1/4 tsp salt
• 80 ml Greek yoghurt and 1 tbsp oil
• 1 1/2 tbsp ginger-garlic paste, divided
• 2 tsp garam masala, divided
• 3 tbsp butter
• 600 g crushed tomatoes
• 42 g soaked raw cashews
• 360 ml water, divided
• 1 tsp Kashmiri chilli powder
• 1/2 tsp salt and 1 tsp sugar
• 1/2 tbsp dried fenugreek leaves
• 80 ml cream
• 2 tbsp coriander

Step-by-step method

1. Coat chicken with the marinade lemon, chilli and salt; leave for 20 minutes.
2. Add yoghurt, oil, half the ginger-garlic paste and half the garam masala; refrigerate for at least 30 minutes.
3. Blend tomatoes, cashews and 120 ml water. Fry remaining paste in 2 tbsp butter.
4. Add Kashmiri chilli, remaining garam masala and purée; reduce until thick, then add remaining water and simmer for 10 minutes.
5. Brown chicken in remaining butter; transfer to sauce and simmer for 5–7 minutes, until cooked through.
6. Season with salt, sugar and fenugreek; turn off heat and stir in cream and coriander.