Butter chicken

Ingredients

• Vegetable oil
• 2 onions, thinly sliced
• 5cm fresh ginger, peeled and grated
• 6 garlic cloves
• 2 tsp ground cumin
• 2 tsp ground coriander
• ½ tsp ground cardamom (or 3-4 pods)
• ½ tsp ground cinnamon
• ¼ tsp ground fenugreek
• ½ tsp ground turmeric
• ¼ tsp chilli powder (can halve this for milder dish)
• 2 Tbsp tomato paste
• 1 can chopped tomatoes
• 5 Tbsp greek yoghurt
• 2 Tbsp tandoori masala
• 500-600g chicken breasts, chopped in 5cm pieces
• 2 tsp salt
• 1 tsp sugar
• 80g butter

Instructions

1. Heat the oil in a large pot before adding the onion, ginger, and garlic to fry.
2. Once they've got some colour, add the cumin, coriander, cardamom, cinnamon, fenugreek, turmeric, chilli powder, tomato paste, can of tomatoes, and yoghurt. Stir them all up nicely and cook for about 5 minutes.
3. Give the chicken pieces a tandoori masala sports massage, then fry them until they start to brown.
4. Add the chicken to the main pot, add the salt, sugar, and 500ml water, before setting the heat to low to cook for about 20 minutes.
5. Stir the butter into the mix at the end, and serve with rice and/or naan bread.

Serves 6.

Inspired by the Mowgli cookbook recipe.