Butter chicken

Ingredients

• 50 g fresh ginger
• 4 garlic cloves
• 2 cups plain yoghurt
• 1.5 teaspoon chilli powder
• 2 tablespoons garam masala
• 1 tablespoon turmeric
• 1 tablespoon ground cumin
• 1 tablespoon salt
• 2.5 kg chicken pieces
• 1 tablespoon butter
• 1 tablespoon olive oil
• 3 onions
• 50 g ginger
• 3 garlic cloves
• 1.5 tablespoons ground cumin
• 1.5 tablespoons garam masala
• 1 tablespoon ground coriander
• 1 kg tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon chilli powder
• 2 teaspoons salt
• 1 can coconut milk
• 1 tablespoon sugar

Steps

1. For the marinade, use a spoon to peel the ginger, then grate it finely.
2. Peel the garlic cloves and grate finely, or finely chop them as an alternative.
3. In a bowl, mix plain yoghurt with the grated ginger, prepared garlic, chilli powder, garam masala, turmeric, ground cumin and salt.
4. Put the chicken pieces in a container and pour the marinade over them. Marinate in the fridge for at least one hour or overnight.
5. Once marinated, take the chicken out of the fridge and leave it out for a few minutes to warm up.
6. Heat butter and oil in a pan. Grill the chicken on both sides for a few minutes, then put it in an oven-safe bowl and keep warm in a low oven. Leave the pan uncleaned and use that same pan for the sauce.
7. Roughly chop the onions and fry them in the pan used for the chicken.
8. Peel and grate the ginger and garlic, add them to the onions and fry for a few minutes.
9. Put in garam masala, ground cumin and ground coriander and fry for a few minutes.
10. Roughly chop the tomatoes before adding them to the onions. Add tomato paste.
11. After adding chilli powder, salt and sugar, fry for 10 minutes or until the tomatoes are soft.
12. Take the pan off the heat. Blend the sauce using a blender or a stick blender.
13. Pour the sauce back into the pan and mix in coconut milk. Add the chicken pieces and cook for 10 to 15 minutes or until the chicken is cooked.
14. Serve alongside basmati rice and homemade garlic naan bread.