Easy Butter Chicken From Scratch |Marion's Kitchen

Ingredients

• 50 g (1.7 oz) butter
• 3 green cardamom pods, lightly crushed
• 1 cinnamon stick
• 1 tbsp finely grated ginger
• 2 garlic cloves, finely grated
• 250 ml (9 oz) tomato puree or tomato passata
• 1/2 tbsp Kashmiri red chilli powder*
• 1 tsp sweet paprika
• 1 tbsp sugar
• 1 tsp sea salt
• 1 x rotisserie chicken, breast meat cut into 3cm (just over 1 inch) chunks*
• 1/2 cup cream
• 2 tbsp natural yoghurt mixed with 2 tsp water, to serve
• dried mint or kasoori methi*, to serve
• naan or roti bread and/or rice, to serve
• finely sliced red onion, to serve
• finely sliced green chilli, to serve
• lime wedges, to serve

Instructions

1. 1

   Heat the butter in a deep frying pan over medium-high heat. When the butter is foaming, add the cardamom and cinnamon. Cook for a minute or until fragrant. Then add the ginger and garlic. Cook for another minute or until fragrant.

2. 2

   Pour in the tomato puree, and add the Kashmiri red chilli powder, paprika, sugar and salt. Simmer for 10 minutes, stirring every so often, to allow the flavours to make friends.

3. 3

   While the sauce is simmering, add the chicken and gently toss it through the sauce, then stir through the cream. To serve, drizzle over the yoghurt and sprinkle with dried mint leaves. Serve with the bread and/or rice, red onion, chillies and lime.