BUTTER CHICKEN

1 HR 25 MINS

SERVES 4

— 600g boneless, skinless chicken thigh fillets, cut into bite-sized pieces — 50g Greek yogurt — juice of ½ lemon

— 1 onion, roughly chopped

— 2.5cm piece of ginger, roughly chopped

— 2 garlic cloves

— 2 tsp garam masala

— 1 tsp ground cumin

— 1 tsp ground fenugreek — 1 tsp chilli powder

— 1 x 400g tin chopped tomatoes

— 40g butter

— 70ml double cream

— a handful of coriander leaves, to serve

— boiled rice, to serve

Put the chicken, yogurt, lemon juice and a good pinch of salt into a mixing bowl and mix together really well. Cover and leave to marinate for an hour in the fridge while you make the sauce.

Tip the onion, ginger, garlic, spices, tomatoes and a good pinch of salt into a food processor and blend until smooth. Pour into a saucepan. Add 200ml of water to the food processor and blitz to pick up any stray sauce. Add this to the saucepan. Mix well and bring to the boil over a high heat. Cover, reduce the heat to low and cook for an hour, stirring occasionally, until really rich and thick.

Tip the marinated chicken and the butter into the pan. Turn up the heat and mix well. Bring to the boil, reduce the heat to medium and cook for 10-12 minutes without the lid, stirring occasionally, until the chicken is cooked through.

Add the cream to the pan and mix well. Check the seasoning, adding salt to taste. Serve immediately with coriander and rice.