Butter Chicken

CREATED IN A POPULAR EATING JOINT IN THE BACK STREETS OF DELHI OVER 40 YEARS AGO, BUTTER CHICKEN NOW HAS AN ICONIC STATUS IN INDIA AS THE FAVOURITE NON-VEGETARIAN CHOICE. INDULGE YOURSELF IN THIS RICH AND FLAVOURSOME TREAT THAT GOES WELL WITH NAAN BREAD AS WELL AS AROMATIC RICE.

SERVES 4 | PREPARATION TIME: 30 MINUTES | COOKING TIME: 20 MINUTES

FRESH

2 onions, roughly chopped

4 garlic cloves, roughly chopped

5cm piece ginger, peeled and roughly chopped

410g Chicken Tikka

2 tablespoons double cream

SPICES

2 black cardamom pods, slightly cracked

4 green cardamom pods, slightly cracked

1 teaspoon ground turmeric

½–1 teaspoon chilli powder

1 teaspoon garam masala

PANTRY/LARDER

4 tablespoons oil

1 teaspoon salt, or to taste

2 tablespoons tomato passata (puréed tomatoes)

2 tablespoons coconut milk powder

1 tablespoon ground almonds

¼ teaspoon granulated sugar

1 teaspoon ghee

NOTE

Raw chicken thighs can also be used; cover and adjust the cooking time to 20 minutes.

1. Heat 2 tablespoons of the oil in a frying pan over a medium heat. Add the onions, garlic and ginger and fry for 3–4 minutes until caramelised and a rich golden brown. Remove from the heat, cool slightly, then blitz into a smooth paste in a blender.

2. Add the remaining oil to the same pan and heat over a medium heat. Add the black and green cardamom pods and gently fry for 30 seconds, then straight away add the onion paste.

3. Turn the heat down and add the turmeric, chilli powder, garam masala and salt and stir-fry for 1 minute, then remove from the heat.

4. Next, blitz together the passata, coconut milk powder, ground almonds, sugar and 4 tablespoons water in a blender. Pour into the pan and stir. Return the pan to a low heat and cook for 3–5 minutes. Add the cooked Chicken Tikka pieces and cook through gently for 3–4 minutes. Add the double cream and cook for a further 2 minutes.

5. Finish off with a drizzle of ghee and serve with rice.