Butter Chicken

Ingredients:

MARINATE:

• 4 boneless, chicken breasts, cubed
• 3cm piece fresh root ginger, peeled and chopped
• 2 garlic clove, chopped
• 1 tsp mild chilli powder (optional)
• 1 tbsp. tandoori spice blend
• 2 tbsp fresh coriander, chopped
• juice of 1 lime
• 1 tbsp. ghee

CURRY:

• 2 tbsp. ghee
• 1 onion chopped
• 1 tsp. ground turmeric
• 1 tsp. tomato paste
• 1 cup crushed tomato
• 8 oz. heavy cream

Method:

1. In a bowl, combine the chicken, ginger, garlic, chilli powder, tandoori spice blend, lime juice and 1 tbsp of oil. Stir, and set aside to marinate for 4 hours.
2. Heat a large shallow pan. Tip in the chicken and marinade and fry for about 6-8 minutes, stirring occasionally. Set aside.
3. Meanwhile, heat the ghee in a pan and fry the onion until translucent. Add the turmeric and tomato paste and stir fry for 1 minute.
4. Lower the heat, pour in crushed tomato and simmer for 2-3 minutes.
5. Add the chicken and simmer until the meat is succulent. Season and stir in the heavy cream.
6. Serve with flat bread.