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Butter chicken

Manju Malhi from Food Uncut
Forget takeaways - Manju Malhi indulges us with a classic rich curry of chicken marinated in yogurt, cream and spices

Butter chicken

Method

1. In a large bowl, mix together the ingredients for the marinade, adding the chicken. Fold the marinade with the meat until it is well coated. Cover and refrigerate for 30 minutes to 1 hour.

2. When ready to cook, begin the sauce. Heat the oil in a large pan or wok and fry the onions for 7 minutes or until they are lightly browned.

3. Add the turmeric, cumin and salt, followed by the fenugreek, if using, and cook, stirring, for 1 minute. Tip in the tomatoes and cook for 3 minutes or until the onion mixture becomes quite thick.

4. Stir in the butter, then the chicken and marinade, and cook on a low heat for 10 minutes or until the chicken is done.

5. Serve the curry hot with naan bread and an onion and green leaf salad.

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Serves: 4

Prep: 20 min, plus marinating time
Cook: 30 min

Ingredients

For the marinade

2 tbsp natural yogurt
2 tbsp double cream
1 tsp grated ginger
4 garlic cloves, crushed
large pinch ground cinnamon
1/2 tsp freshly ground pepper
1 tbsp vegetable oil
1/2 tsp Paprika
1/4 tsp Chilli powder
500g chicken breasts, cut into 2cm cubes

For the sauce

3 tbsp vegetable oil
2 medium Onions, finely chopped
1/4 tsp turmeric powder
1/2 tsp ground cumin
1/4 tsp ground fenugreek, or 1 tbsp dried fenugreek leaves (optional)
100g plum tomatoes
1 tbsp Butter
1/4 tsp Salt