About this recipe:A fantastic version of North Indian butter chicken! Super simple to prepare and always a winner. You can make a double batch of the sauce, then freeze the sauce for later use. Simply defrost, reheat and cook the chicken as stated, finishing with the cream.
1kg chicken (use whatever cut you like)
1/3 jar tandoori paste
8 cardamon seeds (not pods)
5 black peppercorns
1 teaspoon ground cinnamon
1/2 teaspoon ground white pepper
2 tablespoons dark brown soft sugar
1 onion, finely chopped
1 cm piece ginger, finely grated
3 cloves garlic, crushed
butter for frying
1 tablespoon tomato puree
2 (400g) tins plum tomatoes (or 6 fresh tomatoes)
salt to taste
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Marinate chicken in tandoori paste for 2 hours or overnight.
To make the spice mix: put cloves, cardamon seeds and peppercorns in the mortar and pestle and crush, then add cinnamon, white pepper and dark brown soft sugar.
To make the sauce: cook onion with ginger and garlic in butter till well browned. Add the spice mix and a pinch of salt plus tomatoes and tomato puree; I use a stick blender to mix the sauce, then let simmer and reduce for 15-20 minutes.
Simmer the chicken in the sauce till cooked, then stir in cream.
Serve with rice and naan. MMMMM!
If you prefer no spice at all omit the white and black pepper.
Sauce can be made ahead
The sauce can be made ahead of time or doubled and frozen.