Simple Butter Chicken By Linda Knight

Simple Butter Chicken


1 kg chicken thighs trimmed of fat and cut into large chunks


Marinade


1 Tbsp veg oil

3 tbsp thick Greek yoghurt

1 tbsp ginger/garlic

1tsp cumin

1 tsp garam masala

1 tsp Kashmiri chilli powder

1/2 tsp turmeric

2 tbsp lime juice


Mix together and marinade in fridge for around 6 hours but at least 2 then cook under the grill until nicely charred . If your bbq is out go for it!


Sauce


2 generous tbsp ghee

1 onion chopped

1 tbsp ginger/garlic

2 tins tomatoes

100 ml water

1 heaped tsp cumin

1 heaped tsp garam masala

1 heaped tsp coriander

1 heaped tsp Kashmiri chilli powder

2 tsp kasuri methi

Salt to taste

1 tsp mango chutney

2 tbsp ground almonds

50 ml Double cream

1 tbsp butter


Method


Heat ghee in large pan, add chopped onion and cook until browning but not burnt

Add in the garlic/ ginger and cook for a couple of minutes

Add the ground spices and the almonds and cook out. Add a splash of water to stop it burning if you need to

Add the tomatoes and water and bring to a simmer and cook for around 20 mins by which time it should be a lovely colour and reduced down

Taste, add the mango chutney. Let cool slightly and then blitz to a smooth sauce using a stick blender.

Add in the kasuri methi , give it a good stir and pop in your chicken with juices from the pan and reheat around 10 mins to make sure it’s cooked through

Add in the double cream and butter


If you’re cooking ahead let the sauce cool down before you add in the chicken and add the cream and butter once reheated

Garnish with ginger matchsticks and pomegranate seeds if liked

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