1 large thumb sized piece of ginger, finely grated
3 garlic cloves, finely grated
1 tbsp garam masala
2 tsp cumin
1 tsp ground coriander
Sea salt and pepper
For the sauce:
50g butter
1 onion, finely grated
5 garlic cloves, finely chopped
1 large thumb sized piece of ginger, finely grated
1 green chilli, finely chopped
5 green cardamom pods
1 tbsp garam masala
2 tsp cumin
2 tsp ground coriander
1 tsp chilli powder
4 tbsp tomato puree
400ml double cream
Sea salt
To Serve:
Cooked basmati
Fried onions
Naan bread, to serve
1
Place all the ingredients for the marinade in a bowl, add the chicken and toss until completely coated. Cover and leave to marinate for at least 2 hours or overnight.
2
Heat the oil in a large casserole over a medium heat. Add the chicken and allow to cook for 4-5 minutes until golden. Turn the chicken, adding the butter at the same time, allow to melt and cook for another 4 minutes. Baste the chicken in the butter and add the lemon juice. Remove from the pan and set aside once cooked.
3
For the sauce add the butter to the casserole. When it’s melted add in the onions, garlic, ginger, chilli and cardamom and cook for 6-8 minutes until softened.
4
Stir through the garam masala, cumin, coriander, chilli powder and tomato puree.
5
Lower the heat and stirring continuously slowly add the cream until well combined. Bring to a low simmer and season with sea salt to taste.
6
Meanwhile, heat the oil in a pan over a medium heat and fry the onions for 10-15 minutes until golden and crisp. Remove with a slotted spoon onto kitchen roll and season with sea salt.
7
To make the rice, put it into a pan with the water and some salt. Cover and bring to the boil then reduce the heat and cook for 8 minutes then turn off the heat and leave covered for 5-10 minutes then fluff with a fork.
8
Serve the butter chicken with rice, onions and naan breads.
Serves 4
Prep Time: 45 Minutes
