Butter Chicken emerged in Delhi during the mid twentieth century. It is a comforting and flavour-packed curry option and particularly favoured by those who don’t like a lot of heat.

Serves 4
600 g chicken breast, cut into bite size pieces
200 g unsalted butter
1 large brown onion
1 large garlic clove, chopped
1 tsp ground ginger
2 tsp coriander seeds
2 tsp cumin seeds
1/2 tsp ground cardamom
1/2 tsp garam masala
1 good-sized pinch dagar phool (black stone flower)
400 g tin chopped tomatoes
small pinch fenugreek leaves
Steamed basmati rice and naan bread, to serve
2 tsp coriander seeds
2 tsp cumin seeds
1/2 tsp caraway seeds
1/2 tsp fenugreek seeds
1 tsp turmeric
1 tsp ground cardamom seeds
1/2 tsp ground kashmiri chilli powder
3 tsp ground ginger
4 large cloves garlic, crushed
150 g natural yoghurt
30 g ghee, melted

1. Place the chicken in a medium-size bowl. Next make the marinade by crushing the coriander seeds, cumin seeds, caraway seeds and fenugreek seeds in a mortar and pestle before adding to the chicken along with the rest of the marinade ingredients. Stir to mix and coat the chicken and then set in the fridge for at least 4 hours (but overnight if you can).
2. Once the chicken has finished marinating, melt the butter in a medium sized saucepan, add the onion and cook over a medium heat for a few minutes until soft. Add the garlic and the spices and fry for a few minutes.
3. Add the tin tomatoes plus 1 tsp salt, cover and cook over a low heat for 20 minutes. Puree with a hand held blender.
4. Next add the chicken plus the marinade and cook for 15 minutes, stirring a couple of times.
5. Add the fenugreek leaves and cook for another 12 minutes.
6. Serve the curry with steamed basmati rice and naan bread.

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