Creamy Butter Chicken Curry

Ingredients

• 1 brown onion
• 3 large garlic cloves
• thumb sized piece fresh ginger
• 2 tbsp light oil
• 2 dried bay leaves
• 1 1/2 tbsp kashmiri chilli powder (see note)
• 1 tsp salt
• 1 tsp ground cumin
• 1 tsp garam masala
• 1/2 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/2 tsp fenugreek seeds
• 1/2 tsp ground turmeric
• 6-8 skinless boneless chicken thighs
• 1 medium tomato
• 1 1/2 tbsp dried fenugreek (methi) leaves
• 250 ml passata
• 100 ml water
• 100 ml double cream
• 30 g unsalted butter
• juice of 1/4 lemon
• chopped fresh coriander, to serve

Instructions

1. 1

   In a mini chopperad or small food processor, blitz the peeled onion, garlic cloves and ginger until finely chopped.

2. 2

   In a large shallow casserole or frying pan set over a medium high heat, warm the oil until shimmering. Add the chopped vegetables along with the bay leaves, and fry for 8-10 minutes until soft and just starting to colour. Meanwhile, cut the chicken into bite-sized chunks, and chop the tomato.

3. 3

   Stir in the chilli powder, salt, cumin, garam masala, coriander, cinnamon, fenugreek seeds, and turmeric, and fry for a couple of minutes until the spices are aromatic and toasted.

4. 4

   Stir in the chicken until it is well coated in the spiced onions, and cook for 5 minutes until it has taken on some colour, stirring a couple of times.

5. 5

   Stir in the tomato and the dried fenugreek leaves, and cook for another few minutes until the tomato has started to break down.

6. 6

   Stir in the passata, and use the back of your spoon to scrape any browned bits off the bottom of the pan into the curry.

7. 7

   Add the water and double cream, and once the pan is simmering, drop the heat to medium and cook for 15 minutes until the chicken has cooked through and the curry sauce has thickened.

8. 8

   Stir in the butter, and cook until it has melted. Remove from the heat and stir in the lemon juice before scattering with the fresh coriander and serving.