Name: Quick butter chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: Marinade; 3 clove garlic, crushed; 2 centimetre fresh ginger, grated; 1/2 teaspoon each paprika, ground coriander, cumin, turmeric, garam masala; 1/4 teaspoon chilli powder; 1/4 teaspoon salt; 1 teaspoon lime (or lemon) juice; 1/4 cup natural unsweetened yoghurt; 2 tablespoon cooking oil; 2 chicken breasts, cut into cubes; Sauce; 1 tablespoon butter; 2 clove garlic, peeled and chopped; 1 centimetre fresh ginger, grated; 1/2 teaspoon paprika, ground coriander, turmeric, garam marsala; 1/4 teaspoon chilli powder (or to taste); 1 cardamom pod, split and crushed; 400 gram can crushed tomatoes; 1 teaspoon lemon juice; 1 tablespoon butter; 50 millilitre cream; 1/4 teaspoon salt to season; fresh coriander to garnish

Quick butter chicken

Murgh makhani (butter chicken) is a popular takeaway bursting with flavour.

Serves 2

Prep

10M

Cook

20M

Marinate

15M

Total

30M

Ingredients

Marinade

3 clove garlic, crushed

2 centimetre fresh ginger, grated

1/2 teaspoon each paprika, ground coriander, cumin, turmeric, garam masala

1/4 teaspoon chilli powder

1/4 teaspoon salt

1 teaspoon lime (or lemon) juice

1/4 cup natural unsweetened yoghurt

2 tablespoon cooking oil

2 chicken breasts, cut into cubes

Sauce

1 tablespoon butter

2 clove garlic, peeled and chopped

1 centimetre fresh ginger, grated

1/2 teaspoon paprika, ground coriander, turmeric, garam marsala

1/4 teaspoon chilli powder (or to taste)

1 cardamom pod, split and crushed

400 gram can crushed tomatoes

1 teaspoon lemon juice

1 tablespoon butter

50 millilitre cream

1/4 teaspoon salt to season

fresh coriander to garnish

Method

1.In a medium-sized bowl, make the marinade. Mix the first measures of garlic, ginger, spices, salt, lime, yoghurt and oil together. Add the chicken, coat well. This stage can be done the day before and left to marinate overnight, but if you don’t have time, 15 minutes will have to do.

2.Pre-heat grill to hot. Lay the chicken pieces on a tray lined with foil and grill until it gets a bit charred in places (to emulate the flavour of cooking in a tandoor oven).

3.While the chicken grills, make the sauce. In a medium pot, melt butter. Add second measures of garlic and ginger, cooking for 3-4 minutes. Add the spices, fry for a few minutes, stirring. Add tomatoes and lemon juice, then bring to a simmer. Put in the chicken pieces and cook for 10 minutes or until chicken is cooked through. Stir in butter, then the cream and season with salt to taste.

4.Garnish with chopped coriander and serve with Basmati rice and poppadoms.

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