Butter Chicken pasta

THE SAUCE: 3 white onions peeled and

cut into brunoise 1 thumb grated ginger 3 garlic cloves 1 tbs ground cumin 2 tbs garam masala 2 tins whole peeled tomatoes 1 tin tomato purée 1 tin coconut cream 700ml cream 1 cup sour cream Handful chopped coriander

1 packet tagliatelle pasta 6 deboned chicken thighs grated ginger, garlic and lemon zest

METHOD:

1. In a large pot sauté onions, ginger and garlic until translucent.

2. Add the dry spices and fry for 6 minutes.

3. Add whole peeled tomatoes and tomato purée. 4. Cook for 15 minutes. 5. Blend the sauce until smooth. 6. Add coconut cream, fresh cream and sour cream. Cook for a further 15 minutes.

8. Add chopped coriander. Season with salt and more grated ginger and garlic. 9. Cook the pasta until al dente. 10. Cut the chicken thighs into strips and marinade in grated ginger, garlic and lemon zest. Fry until cooked. Add to the sauce.

To serve: mix pasta and the butter chicken. Garnish with toasted black and white sesame seeds, a grilled lime wedge and Lancewood sour cream infused with lime and pea shoots.

Lime-infused sour cream 1 cup sour cream Zest and juice of 5 limes 1 tbs toasted black and white sesame seeds 1 tbs fine table salt

Method:

1. Reduce the lime juice and zest until a syrupy consistency is reached.

Add this to the sour cream along with the other 2 ingredients

Zunaid Gangat Instagram @betterwithzee