Butter Chicken is an absolute classic. It is smooth, creamy and decadent. I love serving it in wraps with finely chopped vegetables and loads of cress. But you can have it with any flatbread or rice of your choice. I prefer it mild, but feel free to add more chilli, if you like your butter chicken to have a proper kick.
2 finely diced white onions
1 teaspoon garlic paste
1/2 teaspoon dried ginger powder
1/2 teaspoon chilli powder
1/2 teaspoon black pepper
1/2 teaspoon garam masala
1/2 teaspoon toasted cumin seeds
1/2 teaspoon turmeric
1 tablespoon tomato puree
500grams chicken thighs cut into bitesize chunks
1 cupful full fat strained Greek yoghurt (10% fat)
Juice 1/2 lemon
Fry the onions in the butter until they are a deep golden brown colour. Add the garlic and all the spices, stirring well to release all the aromas. Stir vigorously to avoid the spices from catching. Add the tomato puree to the onions followed by 250ml of warm water. Allow the onion and tomato mixture to reduce down until the butter starts rising to the surface and the onions appear to have almost disintegrated into the sauce.
Now add the chicken to the onion-tomato masala and stir well, coating each piece of chicken thoroughly. Season with salt to taste. Resist the temptation to add more water to the pan, the chicken will release a lot of moisture and this will be sufficient to cook the chicken in. After 15-20 minutes on a medium heat the chicken will have cooked through and the moisture from the pan will mostly have evaporated. Whisk the greek yoghurt until it is smooth. Take the chicken off the heat and stir the yoghurt through. Complete the dish with a touch of lemon juice. Serve immediately with flatbreads or rice.