Butter Chicken

Method

1. 01

   Step 1

   Mix chicken with yogurt, half the garam masala, cumin, chilli and lemon juice; refrigerate 30 minutes.

2. 02

   Step 2

   Spread chicken on a lined tray and roast at 220°C for 15–18 minutes, until it reaches 74°C.

3. 03

   Step 3

   Melt butter in a deep pan; fry onion for 8 minutes, then garlic and ginger for 1 minute.

4. 04

   Step 4

   Add passata, remaining garam masala and salt. Simmer 15 minutes; blend carefully if a smooth sauce is preferred.

5. 05

   Step 5

   Add cooked chicken, cream and crushed fenugreek. Simmer 5 minutes and serve hot.