Butter chicken

This dish is one of my favorites to make since I've been a kid! It's easy to make and Is always a crowd pleaser.

Here is how I make my butter chicken, I don't make it too spicy, just enough to give a bit of a heat as this is how i prefer it, If you like it more spicy, just add more chili! I also make it using chicken breast here as this is what i had on hand, but I do prefer using chicken thighs. I do add my own spices to make up for the garam masala as I am generally not a fan of spice mixes, but these can easily be substituted for a pre-made garam masala.

Recipe (for 4 people):

Tandoori chicken

4 chicken thighs

juice of 1 lemon

1 tbsp kashmiri chilli powder

1 tbsp paprika powder

2 cloves of minced garlic

2 tsp of grated ginger

Garam Masala:

1 tsp cumin

1 tsp cinnamon

1 tsp cardamom

1 tsp black pepper

0,5 tsp of coriander seeds

0,5 tsp cloves

1/2 cup greek yoghurt

1 tsp oil - I use olive oil or rapeseed

salt and pepper

Mix all the ingredients and add the chicken. Marinate for at least 3 hours or overnight.

Grill the chicken in the oven for about 10 minutes until brown on both sides, at about 225 degrees.

Sauce:

3 chopped tomatoes

2 tsp grated ginger

2 tbsp Garam masala (or spices as mentioned before for tandoori chicken)

2 tsp fenugreek seeds

2 tsp mustard seeds

1 green chili, minced

1 tbsp tomato paste

1 tsp kashmiri chili powder

1 cup chicken stock

100 ml cream

50 g unsalted butter

salt and pepper

2 tsp agave syrup

Add oil to a pan on medium heat, add the tomato paste, ginger, chili and spices. Fry until fragrant.

-Add the tomatoes and let simmer until soft with the chicken stock. At this point you could let the mix cool and blend it to a smooth sauce, but I dont mind the tomatoes as long as I mince it finely.

- Add the Butter. Mix until well blended and a creamy sauce is formed. Add a bit of agave syrup.

- Put in the chicken and let simmer for about 30 minutes.

- Add the cream last and mix.

- Serve with Basmati rice, Naan and some yoghurt!