Traditional butter chicken

Name: Traditional butter chicken
Yield: 4
Ingredients: 6 chicken thigh fillets, trimmed; 6 (about 500g) vine-ripened tomatoes; 4.00 tbs sunflower oil; 80g unsalted butter; 1 black cardamom pod, lightly bruised; 6 green cardamom pods, lightly bruised; 2cm piece cinnamon quill; 4 whole cloves; 4cm piece ginger, finely chopped; 4 garlic cloves, thinly sliced; 1 tbs tomato paste; 2 small green chillies, pierced; 100ml pure (thin) cream; 1 tsp caster sugar; 1/2 tsp ground chilli; 1 tsp hot paprika; 2 tsp dried fenugreek leaves, crushed; 1 tsp garam masala; Steamed basmati rice, to serve; 1 tbs lemon juice; 110g thick Greek-style yoghurt; 2 garlic cloves, crushed; 1 1/2 tsp grated ginger; 1 1/2 tsp hot paprika; 1 1/2 tsp ground cumin

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One of India’s most popular restaurant dishes is definitely butter chicken. This typical Punjab recipe from Anjum Anand, is a buttery, mildly spiced tomato sauce with lovely lightly charred, smoky flavored chicken. Begin this recipe 1 day ahead by preparing the sauce and marinating the chicken overnight.

6 chicken thigh fillets, trimmed
6 (about 500g) vine-ripened tomatoes
2 tbs sunflower oil
80g unsalted butter
1 black cardamom pod, lightly bruised
6 green cardamom pods, lightly bruised
2cm piece cinnamon quill
4 whole cloves
4cm piece ginger, finely chopped
4 garlic cloves, thinly sliced
1 tbs tomato paste
2 small green chillies, pierced
100ml pure (thin) cream
1 tsp caster sugar
1/2 tsp ground chilli
1 tsp hot paprika
2 tsp dried fenugreek leaves, crushed
1 tsp garam masala
Steamed basmati rice, to serve

Marinade

1 tbs lemon juice
110g thick Greek-style yoghurt
2 garlic cloves, crushed
1 1/2 tsp grated ginger
1/2 tsp ground chilli
1 1/2 tsp hot paprika
1 1/2 tsp ground cumin
2 tbs sunflower oil

Method

1.

Combine all the marinade ingredients with 1 tsp salt in a large bowl. Add the chicken and turn to coat. Cover and chill for at least 4 hours or overnight.
2.

The next day, whiz the tomato in a food processor until a puree. Set aside.
3.

Heat the oil and half the butter in a large saucepan over medium-high heat. Add the whole spices and cook for 15 seconds, then add the ginger and garlic and cook for 1 minute or until fragrant. Add the fresh tomato puree and tomato paste, then cook, stirring, for 25 minutes or until reduced and a deep red. Add 1 cup (250ml) water and bring to the boil. Remove from heat and strain, pressing on the solids to extract as much liquid and flavour as possible. Discard solids and set sauce aside.
4.

Heat the grill to high. Remove chicken from marinade and place on a foil-lined baking tray. Grill, turning, for 7-8 minutes or until slightly charred. Cut the chicken into large chunks.
5.

Melt remaining 40g butter in a large frypan over medium-high heat. Add the green chillies and cook for 30 seconds. Add the tomato sauce and 1 tbs water, season and cook for 3-4 minutes until combined. Add the chicken and any remaining marinade, then add the cream, sugar, ground chilli, paprika, fenugreek leaves and garam masala. Cook, stirring, for 4-5 minutes or until slightly thickened. Adjust the flavour of the curry to your taste by adding more salt, sugar or cream. Serve with rice.