Butter Chicken-ish…. My at-home simple version of the classic!

Ingredients

Serves 2 with leftovers

For the chicken marinade:

• 3 chicken breasts

• 1/2 tsp of cayenne

• 1 tsp smoked paprika

• 1 tsp garam masala

• 1 tsp turmeric

• 1 tsp cumin

• 1 tsp salt

• 2 tbsp natural yogurt

For the sauce:

3 small or 2 large onions, sliced
3 cardamom pods
2 garlic cloves
1 bunch of coriander, chopped
1 tbsp butter
1 tbsp olive oil
1 tsp minced ginger
1/2 tsp of cayenne
1 tsp smoked paprika
1 tsp garam masala
1 tsp turmeric
1 tsp cumin
1 tsp salt
1 tin of chopped tomatoes
100ml cream

Instructions

Season your chicken with the spices in a large bowl and add the yogurt. Mix well and leave to rest for at least 20 mins.

Add your onions to a large pan and fry in the butter and olive oil. After about 5 mins, add the ginger, garlic & cardamom pods.
Once fried for a few mins, add in the chopped coriander stalks to the pan, followed by all of the spices.
Let that to caramelise down.
Meanwhile, start frying your chicken in oil on high heat.
While that cooks, add the chopped tomatoes & cream to the sauce mixture and bring to a low simmer.
Once cooked through, remove off the heat and add to a blender or else a jug and blitz with a hand blender.
Add the sauce back into the pan & then add in the cooked chicken in on top.
Mix well & then serve over rice with naan bread.
Enjoy!