Butter Chicken

Ingredients

• 3-4 boneless chicken thighs, trimmed and cut into large chunks
• 2 tbsp sunflower oil
• 2 garlic cloves
• 1 thumb ginger root
• 6 cardamom pods
• 1 tsp dried fenugreek
• 1 tsp garam masala
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground turmeric
• small pinch dried chilli flakes
• 0.5 tbsp sugar
• 1.5 tbsp tomato purée
• 100 ml double cream
• large pinch kosher salt
• 4-6 tbsp cold water

Method

1. Cut the chicken into large chunks.
2. Fry the chicken in the sunflower oil until cooked through and slightly crispy .
3. Transfer the chicken to a plate.
4. Mince the garlic and ginger.
5. Add the garlic and ginger to the pan and fry until fragrant.
6. Add the garam masala, cumin, coriander, turmeric and fenugreek. Stir until fragrant and foaming.
7. Add the chilli flakes, sugar and tomato puree. Stir until thoroughly mixed.
8. Add the water and cream and bring to a simmer, stirring constantly.
9. Season with salt to taste.
10. Add the chicken back to the pan and mix thoroughly. Allow the sauce to penetrate the chicken.
11. Grind the cardamom pods in a pestle and mortar and remove the husks.
12. Just before serving sprinkle the cardamom powder over the dish.