Butter chicken

SERVES 4 6 PREP 30 mins plus at least 1 hr marinating COOK 30 mins EASY

250g full-fat natural yogurt

6 8 garlic cloves, grated thumb-size piece of ginger, grated 2 tbsp garam masala

1 tbsp ground cumin

2 tbsp chilli powder

½ tbsp ground turmeric

1kg skinless and boneless chicken,

diced

3 tbsp ghee

1 onion, inely diced

1 star anise

1 cinnamon stick

4 cloves

1 tsp cumin seeds

2 curry leaves

1 tbsp tomato purée

400g can tomatoes

1 tbsp methi (dried fenugreek

leaves)

75ml double cream handful of coriander leaves

4 6 naan, to serve

In a large bowl, mix the yogurt with the garlic and ginger, 1/2 tsp salt and half the garam masala, ground cumin, chilli powder and turmeric. Add the chicken and mix with the marinade. Ideally, marinate in the fridge overnight, but 1 hr will be fine.

Melt 1 tbsp of the ghee in a large pan on a medium heat and fry the onion until golden. Add another 1-2 tbsp ghee, then the star anise, cinnamon, cloves, cumin seeds and curry leaves and fry for 2 mins.

Add the tomato purée and a splash of water and mix to a paste, then cook for 3 mins, stirring regularly. Add the tomatoes, the rest of the ground spices, 1/2 tsp salt and the methi, and simmer for 10 mins. Use a hand blender to blitz the sauce until smooth, if you like. Season with salt to taste.

Put the chicken on a lined baking tray and grill on a medium-high heat for up to 12 mins on each side.

Add the chicken to the sauce, stir well, then add most of the cream and coriander. To serve, drizzle with the remaining cream and scatter over more coriander. Enjoy with warm naan.

GOOD TO KNOW 1 of 5-a-day • gluten free

PER SERVING (6) 360 kcals • fat 16g • saturates 7g • carbs 10g • sugars 7g • ibre 2g • protein 42g • salt 1.2g