Butter Chicken

I would double this recipe, always good the next day as well. 

 Preparation: 1 hr + 4 hrs, to marinate
 Cooking Time: 45 minutes
 Serves: 4

Ingredients:

Marinade:

• 500 g skinless chicken breasts, cubed
• salt and freshly ground black pepper, to taste
• zest and juice of 1 lemon
• 1 tsp cumin seeds
• 1 tsp garam masala
• 1 tsp ground tumeric
• 80 g full-cream Greek/plain yoghurt

Sauce:

• olive oil to fry
• 4 tbsp butter
• 1 onion, peeled and chopped
• 5 garlic cloves, peeled and minced
• 20 g fresh ginger, unpeeled and finely grated
• 1/2 tsp fenugreek/methi seeds (optional)
• 1/2 tsp ground cumin
• 1 tsp ground coriander + extra, to serve
• 2 tsp masala/ curry powder/ smoked paprika 
• 2 tbsp tomato paste
• 500 ml (2 cups) tomato purée 
• 250 ml (1 cup) fresh cream

Method:

1. For the marinade, combine all the marinade ingredients in a bowl, cover with cling film and  refrigerate to marinate, at least 4 hours or overnight for best results.
2. For the sauce, drizzle a little olive oil into a large pot over medium heat. Add 2 tbsp of the butter. Once the butter has melted, saute the chopped onion, garlic, ginger & fenugreek/methi seeds (if using) in the pot until the onion is translucent. Add the spices & stir to combine, then add the tomato paste and allow to cook for 5 - 10 minutes. Add the tomato purée and cook for 20 - 30 minutes, then stir in the cream & remaining 2 tbsp butter. Remove from the heat and set aside in the pot. 
3. In a frying pan, heat a drizzle of olive oil over high heat & fry the chicken pieces for 5 - 10 minutes until golden brown. Add the browned chicken to the sauce & combine gently.
4. Place the butter chicken in a serving bowl and sprinkle the chopped coriander & a little ground coriander over. Serve with naan bread and/or basmatic rice alongside.

Credit:  Food and Home Magazine