Butter chicken

Butter chicken

Ingredients:

100  g unsalted butter
1  tbso oil
2  medium onions, finely chopped
1  tsp fresh ginger, finely chopped
2  tsp garam masala
2  tsp  ground coriander
1  tsp  chilli powder
1  tsp  black cumin seeds
1  tsp  fresh garlic, crushed
1  tsp salt
3  whole green cardamoms
3  whole black peppercorns
150  ml yogurt
2  tbsp tomato puree (paste)
8  chicken pieces, skinned
150  ml water
2  whole bay leaves
150  ml (light) cream

To garnish

Fresh coriander leaves
2  green chillies, chopped

Method:

• Heat the butter and oil in a large frying pan (skillet). Add the onions and fry until golden, stirring. Reduce the heat.
• Crush the fresh ginger and place in a bowl. Add the garam masala, ground coriander, ginger, chilli powder, black cumin seeds, garlic, salt, cardamoms and black peppercorns and blend. Add the yogurt and tomato paste and stir to combine.
• Add the chicken pieces to the yogurt and spice mixture and stir them to coat well.
• Add the chicken to the onions in the pan and stir-fry vigorously, making semi-circular movements, for 5-7 minutes.
• Add the water and the bay leaves to the mixture in the pan and leave to simmer for 30 minutes. Stirring occasionally.
• Add the cream and cook for a further 10-15 minutes.
• Garnish with fresh coriander leaves and chillies and serve hot.