Easy butter chicken
Summary Not available
- 3 -4 boneless (trimmed and cut into 2cm/¾in chunks)
- 6 cardamom pods
- fenugreek leaves
- 1 tbsp lemon juice
- 1 tsp sunflower oil
- 1 tsp garam masala
- 5 tsp ground cumin
- 5 tsp ground coriander
- 5 tsp paprika
- 5 tsp sea salt
- flaked chillies
- 2 tbsp sunflower oil
- 2 garlic cloves (finely grated)
- root ginger (finely grated)
- 5 tsp garam masala
- 5 tsp ground cumin
- 5 tsp ground coriander
- 5 tsp ground turmeric
- 1 tsp fenugreek leaves
- chilli flakes
- 1 tbsp caster sugar
- 1.5 tbsp tomato purée
- double cream
- sea salt
Preheat the oven to 220C/200C Fan/Gas 7
Mix together the marinade ingredients in a small ovenproof dish, ideally cast iron, or a small roasting tin
Add the chicken and coat thoroughly in the marinade
Roast for 10 minutes
While the chicken is cooking, make the sauce
Heat the sunflower oil in a medium non-stick frying pan and cook the garlic and ginger over a low heat for 1–2 minutes, or until softened but not coloured, stirring constantly
Add the garam masala, cumin, coriander and turmeric and cook for 30 seconds, stirring
Sprinkle over the fenugreek and chilli flakes and cook for a few seconds more, then add the caster sugar and tomato purée
Cook for 2 minutes, stirring constantly
Add 6 tablespoons cold water and the cream and bring to a simmer
Season with salt, to taste
Take the chicken out of the oven and stir in the creamy sauce
Return to the oven for a further 10 minutes, or until the chicken is tender and the sauce is bubbling
Just before the chicken is done, roughly bash the cardamom pods in a pestle and mortar and remove the husks
Grind the seeds to a powder
Sprinkle the ground cardamom and remaining fenugreek over the butter chicken just before serving
No extra notes