Butter Chicken

Ingredients

• 500g boneless chicken, cubed
• 1 cup yogurt, for marinade
• 1 tbsp ginger-garlic paste (for marinade)
• 1 tsp tandoori masala
• 4 tomatoes, pureed
• 10 cashews, soaked and pureed
• 2 tbsp butter
• 1 tsp kashmiri chilli powder
• 1 tsp garam masala
• Cream, kasuri methi, salt

Method

1. Marinate the chicken in yogurt, ginger-garlic paste, tandoori masala and salt for at least 30 minutes (longer if possible).
2. Grill, pan-sear or bake the marinated chicken until lightly charred and just cooked through; set aside.
3. Melt butter in a pan, add tomato puree and cook until it thickens and the oil separates.
4. Blend in the cashew paste, chilli powder, garam masala and salt; simmer into a smooth, rich gravy.
5. Add the cooked chicken and crushed kasuri methi, simmer for 5-6 minutes, then finish with a swirl of cream and serve with naan or rice.