BUTTER CHICKEN RECEIPE

Ingredients
For the butter chicken marinade
1000g chicken thighs, boneless and skinless, cut into 3-4cm pieces
3 garlic cloves, peeled and finely crushed
1cm ginger, peeled and finely grated
1tsp fine sea salt
1tsp hot chilli powder
2tbsp lemon juice
100ml natural yoghurt
1tsp garam masala (mixed Indian spices)
1tsp ground turmeric
1/2tsp ground cumin
1-2 tbsp vegetable oil, for brushing
For the sauce:
2 tbsp ghee or melted, unsalted butter
3 garlic cloves, peeled and finely chopped
1cm ginger, peeled and finely chopped
2 cardamom pod, seeds lightly crushed
3 cloves
1tsp ground coriander
1tsp garam masala (mixed Indian spices)
1tsp ground turmeric
1tsp hot chilli powder, or to taste
275ml tomato pure
1tbsp lemon juice
40g unsalted butter
100ml double cream
1tbsp chopped coriander, to garnish
Natural yogurt and cream helps to make this curry milder, but if you don't like it too hot, just use 'mild' chilli powder instead of the 'hot' one

Method
To make this chicken curry recipe, place the chicken in a bowl with the garlic, ginger, salt, chilli powder and lemon juice. Mix, cover with cling film and chill for 30 mins.
Mix together the yogurt, garam masala, turmeric and cumin and add to the chicken, making sure that each piece is well coated with the mixture. Cover again and chill for 3-4 hours.

Preheat the oven to 180ºC/Fan 160ºC/gas mark 4. Put the marinated chicken pieces on a grill rack set on a baking tray and bake for 8-10 mins. Brush the chicken pieces with a little oil and turn them over. Bake for another 10-12 mins until just cooked through.

For the sauce: Heat the ghee or butter in a pan and add the garlic and ginger. Fry for a min or so then add the cardamom, cloves, coriander, garam masala, turmeric and chilli powder. Stir well and fry for 1-2 mins until they give off a lovely aroma. Stir in the tomato pure and lemon juice and cook for another couple of mins. Add the chicken pieces to the sauce and stir well to coat. Finally, add the butter and cream and stir continuously until the butter has melted and the sauce is smooth. Taste and adjust the seasoning.
Transfer to a warm bowl and serve hot, garnished with chopped coriander.