Butter Chicken

This is a rich and delicious chicken curry and although at first glance it may seem complicated, it is actually very simple to make.  If you are making this for just one or two of you, you can halve the measures of most of the ingredients, but don't halve the spices.

For the Marinade

• 2 tablespoons natural yogurt
• 2 tablespoons double cream
• 1 dessertspoon of cornflour
• 1 tablespoon of grated ginger (I usually use around half an inch but if you don't have                                               fresh ginger, try 1 teaspoon of dried ginger)
• 4 cloves of garlic - crushed
• Half a teaspoon of ground cinnamon
• Half a teaspoon of ground black pepper
• 1 tablespoon of vegetable oil
• 1 teaspoon of paprika
• Half to 1 teaspoon of chilli powder (according to taste)
• 500g Chicken breasts or thighs

The Sauce

• 1-2 tablespoons of vegetable oil
• I onion finely chopped 
• Half a teaspoon of turmeric
• 1 teaspoon of ground cumin
• Heaped half teaspoon of ground fenugreeek
• 1 tablespoon butter
• 1 tablespoon cornflour
• 1 tin of tomatoes 1 tablespoon butter
• A good pinch of salt.

• Using a large bowl, mix together all the ingredients for the marinade in the order given. 
• If using fresh ginger, it can be cut into slices and run through the garlic zoom if you have one, otherwise, chop it very finely
• Once the marinade is mixed, cut the chicken into bite sized pieces and put it into the mixture, ensuring all the pieces are well coated, then cover the bowl and put it into the fridge for at least 30 minutes, but longer if you can.

• When you are ready to cook the chicken it is time to make the sauce. 
• Ensure that the onion is very finely diced - it should be in very tiny pieces, looking as though it has been minced.
•  Heat the oil in a large pan or a wok.  Fry the onions until they are browned - this is a really important step and makes a great difference to the taste of the finished dish, so don't rush this.
• Add the turmeric, cumin, fenugreek and salt, cook this, stirring all the time for one minute, then turn the heat down a little and add the butter.  Let the butter melt slowly, stir it into the mixture, then add the cornflour stirring all the time. Let it cook for about a minute whilst still stirring.  Tip in the tomatoes and cook for a few minutes until it thickens.
• Add the chicken and the marinade and cook on a low heat for around 20 minutes until the chicken is done.

Serve the curry hot with, rice or naan bread or both.