Everyone loves a good Curry, be it mild and creamy or hot and spicy.
I like them all, really (although there was this time in Malaysia when I had a pretty dodgy Fish curry but that’s something I tend to keep in the dark depths of my mind!) On a cold winters night, you just cant beat an Indian feast, Curry, rice, naan, pickle, the lot!
Its not as hard as you may think, and although it seems like a load of ingredients to buy, the joy is that once you have them, they will last you for plenty more future curry nights.
This Dish is up there in my top 5 curries, Its rich tomatoey base is laden with butter and cream, and certainly NOT for those who are diet conscious.
This makes it a real special occasion dish, and helps along with giving you a few extra layers for the cold weather!
I’m a fan of veggie curries too, and in particular, those with potatoes, so I like to add a few chunks of cooked potatoes into my meat ones towards the end of the cooking time.
Feel free to add any cooked leftover veg in there too to help bulk it up and help you on the way to your 5 a day.
Tandoori Chicken Marinade
2 Chicken breasts or Thighs (cut into chunks)
1 tsp Garlic Puree
1 tsp Ginger Puree
1/4 tsp Salt
Pinch Chilli powder
Juice of 1/2 a lime
1/2 cup of Yoghurt
A few drops of red food colouring (optional)
Mix all the ingredients together. Make a few slits in the chicken and place in a non-metallic bowl.
Cover with the marinade and rub well into chicken.
Cover with clingfilm and leave to marinade for up to 12 hours (giving a mix about half way)
When ready to use, place the chicken pieces in a grilling tray and grill until cooked.
Butter Chicken Sauce
1 medium onion (diced well)
2 cloves of garlic (finely chopped)
50g of real butter
1/2 cup of Cream
1 cup rich Chicken stock
2 tbsp Tomato Puree
2 cups Tomato Passata
2 tsp Garam Masala
1 tsp Ginger puree
2 Cardamom Pods
1 Cinnamon stick
1 bay leaf
Pinch Cayenne Pepper
1/4 tsp Cumin
1/4 tsp ground Coriander
Add 40g of the butter to a pan over a medium heat and gently sauté the onion for 4 minutes.
Add the ginger and garlic and sauté for a further 2 minutes then add all the dry spices.
Cook while stirring for 1 minute then add the bay and cinnamon, stock, tomato puree and passata.
Simmer for 5 minutes then add the chicken pieces.
Cook for a further 7 minutes until the sauce has thickened. (add cooked potatoes here if using)
Season with salt and pepper, and add the last 10g of butter and the cream. Melt, stir well and enjoy with Basmati rice and Garlicky Naans.