Butter chicken Curry

• porsi: Serves 4

Bahan-bahan

1 tbsp peanut oil

½ an onion, chopped

40g butter

1 tbsp lemon juice

2 garlic cloves, crushed

1 x 2cm piece of fresh ginger, grated

2 tsp garam masala

1 tsp gluten-free chilli powder

1 tsp cumin

1 bay leaf

4 tbsp natural yoghurt

120m' milk

120mI double cream

1 x 400g tin of chopped tomatoes

Salt and black pepper

For the chicken:

1 tbsp peanut oil

450g boneless, skinless chicken thighs, cut into bite-sized pieces

1 tsp garam masala

Pinch of cayenne pepper

1 tbsp cornflour

50mI water

To serve:

Rice

Gluten-free naan or poppadoms (optional)

Petunjuk

1 For the sauce, heat the peanut oil in a large saucepan over a medium-high heat. Cook the onion for 5-6 minutes until soft and translucent.

2 Stir in the butter, lemon juice, garlic, ginger, garam masala, chilli powder, cumin and bay leaf. Cook, stirring, for one minute.

3 Stir in the tinned tomatoes and cook for 2-3 minutes. Add the milk, cream and yoghurt, then reduce the heat to low and simmer for 10 minutes, stirring frequently. Season with salt and pepper. Remove from heat and set aside.

4 For the chicken, heat the peanut oil in a large heavy pan over a medium heat. Cook the chicken pieces for 8-20 minutes until lightly browned on all sides. Reduce the heat to medium-low. Season the chicken with the garam masala and cayenne. Stir in a few spoonfuls of the sauce, then simmer for 6-8 minutes until the chicken is cooked throughout and the liquid has reduced.

5 Stir the cooked chicken into the sauce.

6 In a cup, stir together the cornflour and water. Stir this mixture into the sauce and cook for another 6-8 minutes until thickened. Serve with rice.