Butter Chicken

For 2 servings

• chicken breasts, cut into chunks2
• natural yoghurt100 g
• ground cumin1 tsp
• ground coriander1 tsp
• turmeric1/2 tsp
• garlic clove, crushed1
• grated ginger1/2 tsp
• vegetable oil1 tbsp
• onion, finely chopped1/2
• tomato purée1 tbsp
• tin chopped tomatoes200 g
• garam masala1/2 tsp
• butter30 g
• double cream50 ml
• Fresh coriander, to serve

1. 1

   In a bowl, mix the chicken with the yoghurt, cumin, coriander, turmeric, garlic and ginger. Cover and leave to marinate for at least 20 minutes, or overnight if you have time.

2. 2

   Heat the oil in a large pan over medium heat. Add the onion and cook for 5 to 6 minutes until soft.

3. 3

   Add the marinated chicken and cook for 5 minutes, stirring, until sealed on all sides.

4. 4

   Stir in the tomato purée and cook for 1 minute.

5. 5

   Add the chopped tomatoes and garam masala. Bring to a simmer, then reduce the heat and cook for 15 minutes, stirring occasionally, until the chicken is cooked through with no pink in the middle.

6. 6

   Stir in the butter and cream. Simmer gently for 3 to 4 minutes until the sauce is smooth and glossy, but do not let it boil hard.

7. 7

   Scatter with fresh coriander before serving with rice or naan.