Bismillah. Butter Chicken

• total time: 2 hours 43 minutes

Ingredients

For the chicken:

1 ⅕ kg chicken thigh cubed

1/4 measuring cup oil

1/2 measuring cup Greek yoghurt

4 tbsp chickpea flour

1 inch piece ginger grated

6 garlic cloves crushed

1 ½ tsp salt

2 tbsp smoked paprika

1 ½ tsp freshly ground coriander

1 tsp freshly ground cumin

1 ½ tsp fresh cracked black pepper

1/2 tsp to 1 tsp hot chilli powder (optional)

2 tsp kashmiri chilli powder

Juice of half a medium lemon

2 tbsp chaat masala

For the masala:

1/4 measuring cup ghee

14 green cardamom

3 medium bay leaves

8 cloves

2 inch cinnamon sticks x 2

2 medium onions diced

1 tsp salt

Green chillies to taste

2 inch piece ginger grated

4 cloves garlic crushed

1 ½ tsp garam masala

2 tsp kashmiri chilli powder

1 tsp hot chilli powder (optional)

2 tsp paprika

1 tsp smoked paprika

1/2 tsp fresh cracked black pepper

1 tsp freshly ground coriander

1/2 tsp freshly ground cumin

1 measuring cup passata

3 heaped tbsp tomato puree

100g butter

Just shy of 1 tsp sugar

3 heaped tbsp kasuri methi

400ml water

350ml - 400ml double cream

Directions

First marinate the chicken in all the ingredients except the chaat masala and leave to marinate for at least 30 minutes.

For best results, air fry at 180 for 30 mins, turning half way. Or bake in a preheated oven at 200 for 15 mins in the middle shelf, then under the grill for 15 mins. About half of the chicken pieces should have a nice char.

Sprinkle on the chaat masala and mix through the chicken well and set aside.

For the masala, heat up the ghee over a medium low heat and add the whole spices. Let them cook for about 20 seconds or until aroma releases.

Add the ginger, garlic and green chillies and saute for about 1 minute until aroma releases.

Add the onions and cook on medium low until they are soft and golden brown. Add splashes of water at intervals. This should take about 10-15 mins.

Now pour in the spices, tomato puree and passata. Mix everything thoroughly.

Add the butter, mix well and we want to bhun the masala over a medium heat until the oil seperates from the masala. Add splashes of water at intervals. This should take about 15-20 mins.

Add the kasuri methi and sugar and stir through well.

Pour in the water, stir through and bring to a gentle boil. After 2 mins of gentle boil, cover and simmer for about 25 mins.

Pour in the double cream and mix through until well combined.

Add in the chicken pieces including any sauce. Mix through the sauce well making sure every piece is immersed.

Bring to a gentle boil and cover and simmer for 15 mins.