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
  1. Preheat the oven to 220C/200C Fan/Gas 7

  2. Mix together the marinade ingredients in a small ovenproof dish, ideally cast iron, or a small roasting tin

  3. Add the chicken and coat thoroughly in the marinade

  4. Roast for 10 minutes

  5. While the chicken is cooking, make the sauce

  6. 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

  7. Add the garam masala, cumin, coriander and turmeric and cook for 30 seconds, stirring

  8. Sprinkle over the fenugreek and chilli flakes and cook for a few seconds more, then add the caster sugar and tomato purée

  9. Cook for 2 minutes, stirring constantly

  10. Add 6 tablespoons cold water and the cream and bring to a simmer

  11. Season with salt, to taste

  12. Take the chicken out of the oven and stir in the creamy sauce

  13. Return to the oven for a further 10 minutes, or until the chicken is tender and the sauce is bubbling

  14. Just before the chicken is done, roughly bash the cardamom pods in a pestle and mortar and remove the husks

  15. Grind the seeds to a powder

  16. Sprinkle the ground cardamom and remaining fenugreek over the butter chicken just before serving

No extra notes


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