This is a lovely comforting dish from my 30 Minute Indian book. Usually butter chicken is slow cooked but this is a quick version that doesn’t compromise on flavour.
8 skinless, boneless chicken thighs cut into bitesize pieces (about 1”)
3 tbsp natural yoghurt
2 tbsp mustard/rapeseed/sublfowe oil
3 garlic cloves
Large piece of ginger
1 tsp Kashmiri chilli powder
1 tsp salt
1 tbsp sunflower oil
Heaped tbsp/50g butter
1 bay leaf
3-4 cardamom pods
1 cinnamon stick
2-3 grated garlic cloves
200mml passata/chopped tomatoes blitzed to make a smooth paste
½ tsp salt
1 tsp chilli powder (or less to taste)
1 tbsp dried fenugreek leaves
1 tsp garam masala
1 tsp honey
1 tbsp double cream
Preheat oven to 200°c
In a bowl, mix yoghurt and oil.
Grate garlic and ginger into the mix.
Add chilli powder and salt and mix well.
Grate 3 garlic cloves and large piece of ginger.
Add chicken pieces to the mix.
Marinade for 15-20 minutes if time.
Transfer onto a baking tray and place in oven for 10 minutes.
Meanwhile, heat a pan and add oil and butter to melt.
Next add the bay leaf, cardamom pods, cinnamon stick, cloves and garlic
Mix and cover.
Cook on medium heat for 10 mins.
Add chilli powder, fenugreek leaves and garam masala.
Remove chicken from oven.
Transfer everything, including the liquid, into the sauce and stir to mix.
Add honey to balance out the flavour and double cream.
Stir together and remove from the heat.
Serve and remove any whole spices (bay leaf, cinnamon stick).
Drizzle with a little cream and add a dollop of butter.
Enjoy with rice or naan.