Butter chicken

Soften finely chopped onion, then cook garlic, ginger and spices briefly before adding tomato and simmering until thick. Blend the sauce smooth, stir in cream and butter, then add cooked chicken; simmer gently so the cream doesn’t split.

Butter chicken is usually gently spiced rather than chilli-hot, with warmth from spices such as garam masala. For a milder sauce, use less chilli and stir in a little extra cream or yoghurt at the end.

Basmati rice or naan is ideal for soaking up the creamy tomato sauce. Add a crisp salad or a vegetable side, such as roasted cauliflower, for contrast.

Yes, but breast cooks faster and can dry out. Cut it into even chunks, brown it briefly, then finish it gently in the sauce; cook poultry until the centre reaches 75 °C.

Refrigerate leftovers promptly in a covered container and eat within two days. You can freeze it for up to three months; thaw it in the fridge and reheat until steaming throughout.

They’re similar creamy tomato-based curries, but butter chicken is generally silkier and richer, while tikka masala often has a more pronounced spice flavour. Recipes vary, so the names don’t guarantee one exact style.

Chicken tikka masala has more protein, with 20.2 g per 100 g compared with 11 g in butter chicken.