Banana butter chicken

• porsi: Serves 4

Bahan-bahan

227g butter

1 large onion, chopped

2 garlic cloves, crushed

500mI tomato passata

2 ripe Fyffes bananas, sliced

500ml cream

2 tsp garam masala

1 tsp cayenne pepper

Pinch of salt

750g chicken fillets, cubed

2 tbsp tandoori masala

1 tbsp olive oil

2 under-ripe Fyffes bananas

Petunjuk

1 Heat a pat of the butter in a deep frying pan over a medium-low heat. Add the onion and garlic and cook for 15-20 minutes, stirring occasionally, until very soft and caramelised. Remove from the pan.

2 Add the remaining butter, passata, ripe bananas, cream, garam masala, cayenne and salt. Bring to a simmer, then reduce the heat and add the onion and garlic. Cover with a lid and cook for 30 minutes, stirring occasionally.

3 Meanwhile, preheat the oven to 180°C/160°C fan/gas mark 4. Toss chicken in the tandoori masala and oil until coated. Place on a small baking tray and bake in oven for 15 minutes until cooked through.

4 Add the chicken to the sauce with the slices of under-ripe banana five minutes before serving.