'butter chicken' adapted

Prep: 5min | Cooking: 30min

Complexity: 2/5

*Traditional butter chicken recipes use soaked nuts (most commonly cashews) as a silky thickener to the sauce. This adaptation uses a standard roux instead.

ingredients:

(serves 4)

For the chicken marinade:

• 600g diced chicken

• 1/2 tsp cayenne

• 1/2 tsp smoked paprika

• 1/4 tsp salt

• 1 tbsp lemon juice

• 1/3 cup Greek yoghurt (60g)

• 1/8 tsp ground turmeric (curcuma)

• 1 tsp garam masala

• 1/2 tsp ground cumin

• 1 tsp ground coriander

• 1 tbsp olive oil

For the sauce:

• 2 tbsp butter

• 2 garlic cloves, minced

• 1/2 tsp ground cinnamon

• 1/4 tsp ground cardamon

• 1/4 tsp ground clove

• 1 tsp cayenne

• 1 tsp smoked paprika

• 1 tsp garam masala

• 1 tsp ground coriander

• 1/2 tsp ground cumin

• 1 tsp caster sugar

• 1/4 tsp salt

• 1.5 tbsp flour

• 1 cup hot water

• 500g tomatoes, blitzed

• 1 tbsp schmalz

• 100ml whipping cream

• 2 tbsp chopped fresh coriander

• rice of choice

method:

Marinate the chicken with all the ingredients, and refrigerate, covered, 12-48h.

In a non-stick pot, melt the butter and simmer the garlic, along with all the spices. Whisk in the flour. Slowly whisk in the water, like when making a roux, mixing constantly so there are no lumps. Next pour in the tomatoes. Simmer, partly covered, 15 min.

Melt the schmalz in a frying pan on a high heat. Fry the chicken for 2-3 min on each side, then add to the sauce. Simmer 5 min uncovered on medium heat. Then cover and lower heat, cooking for another 10 min.

Remove the sauce from heat. Temper the cream with some sauce, then add it to the sauce. Add the coriander, mix well, and serve with rice and/or naan.