Butter Chicken

Step 1: Marinate the chicken

Mix the yoghurt, ginger and garlic paste, garam masala, turmeric, paprika and salt. Coat the chicken and leave it for at least an hour in the fridge.

Marinate · 1 hr

Step 2: Brown the chicken

Heat half the butter in a wide pan over high heat and brown the chicken in batches, about 4 minutes a batch. It doesn't need to cook through yet. Set it aside.

Chicken · 8 min

Step 3: Start the sauce

Add the rest of the butter and cook the onion for 6 minutes until soft. Stir in the ginger and garlic paste, curry powder and cumin for 1 minute.

Onion · 6 min

Step 4: Simmer and blend

Add the tomatoes and cashews and simmer for 10 minutes. Blend until completely smooth, then return to the pan.

Sauce · 10 min

Let it cool slightly and fill the blender only halfway. Hot sauce can force the lid off.

Step 5: Finish the curry

Return the chicken with any juices, stir in the cream and sugar, and simmer gently for 12 minutes until the chicken is cooked through and the sauce is silky.

Finish · 12 min

Tip: Keep the heat low once the cream is in. A hard boil splits the sauce.

Cut into the biggest piece to check: no pink, juices clear.

Step 6: Serve

Cook the rice while the curry finishes. Scatter coriander over the curry and serve.

Basmati rice · 12 min