Butter Chicken

Method

1. Combine chicken, ginger, garlic, lemon juice, tandoori paste, yoghurt and oil, mix well to coat chicken. Cover and refrigerate until needed.
2. In a pressure cooker* add all ingredients for butter chicken sauce. Cook for 25mins once high pressure is reached.
3. While sauce is cooking, heat a griddle pan or barbecue over high heat then, in batches, add the chicken. Cook 3-5 minutes per side until nicely coloured and charred. Set aside to rest until needed.
4. Carefully release pressure and allow sauce to cool slightly. Using a stick blender blend until sauce is smooth and silky, adding butter and cream.
5. Cut cooked chicken into bite sizes pieces and add to sauce, bring to a gentle simmer and cook for 5-10mins until chicken is cooked through.
6. Serve, with rice and naan breads, garnishing with coriander and cashew nuts.

Recipe notes and tips:

*Optional items can be used with availability; however these are the elements which really make this butter chicken the real deal. Try and source these from specialist Indian supermarkets or online. You can also find great Butter Chicken spice mixes from you local supermarket which can be used as a replacement to your spice mix.

*Garam Masala is an Indian spice blend usually made up of black and white pepper, cloves, cinnamon, cumin, coriander, plus others depending on where you buy your spices.

*If you do not have a pressure cooker, this step can be done in a large pot over low heat on the stove top with the lid on. Cooking time will vary, aim to simmer for approx. 45mins. or until tomatoes are falling apart.