Butter Chicken Recipe

Instructions

1. In a medium bowl combine all marinade ingredients with diced chicken until chicken is covered. Leave to marinate for a minimum of 30 minutes at room temperature, if marinating for longer than 1.5 hours, refrigerate. *
2. While the chicken marinates, prepare sauce ingredients. Once chicken has marinated, heat 2 Tbsp ghee in a medium deep frying pan on a medium/high heat until hot. Add chicken in batches so it doesnt overcrowd the pan, get some colour on all sides, but just a quick sear as you will finish cooking It later in the sauce. Once each lot of chicken is seared, remove with a spoon into a medium bowl and set aside. *
3. In the same pan start sauce by adding in onion, and on a medium heat sweat for a few minutes until starting to soften, then add ginger and garlic, and cook for another couple of minutes. Then add all spices and sea salt, stir well and cook for 1-2 mins, being careful not to let them catch. *
4. Then add tomato puree, cook that out for 2 minutes and now in with the crushed tomatoes and a splash of water, give everything a good stir and lower the heat to a simmer. Cook for 10 minutes, stirring regularly. *
5. Once thats reduced and intensified, this is the point where you can blend if you like a smooth sauce (I do, but its personal preference). If blending, I take the pan off the heat and use a stick blender straight into the pan to blend into a smooth sauce. You can also use a high speed blender, whichever you have.
6. *
7. Place the pan back on a medium heat, add cream and chicken with their juices and stir. Simmer gently for another 5-10 minutes until the chicken is cooked through and the sauce is to the consistency of your liking. *
8. I like to finish the curry with an extra Tbsp ghee for richness but feel free to leave it out!
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10. To serve, spoon into bowls and top with coriander leaf and black onion seeds and serve along side rice or naan, or both! *