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BUTTER CHICKEN (OR PANNER/TOFU)
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Butter Chicken is a rich and indulgent dish that was created in the back streets of Old Delhi.
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Recently it has been part of a court case where rival restaurants claim that they invented it. All that matters here is that it is an incredibly tasty dish that you can make in next to no time.
SERVES 4 | 45 MINUTES
INGREDIENTS
500g chicken cut into 2 cm chunks
2 tbsp unsalted butter
2 onions, finely diced
1 tbsp tomato purée
1 x 400g tin chopped tomatoes
50ml double cream
1 ½ tbsp spice blend
Coriander leaves (to serve)
METHOD
In a medium saucepan melt the butter in 2 tbsp of oil over a medium heat, add the onions and fry for 15 minutes.
At the same time, in a medium frying pan, brown the chicken, turning regularly. Darin onto a plate lined with kitchen towel.
After the onions have started to soften and brown, add the spice blend, and stir for a minute. Then add the tomato purée and add the tinned tomatoes and stir well. Bring to the boil, turn the heat to low and simmer for 10 minutes.
After the sauce has thickened add the cream and cook for 5 minutes. Then add the chicken and cook for a further 5 minutes.
Drizzle with more cream (if you want), scatter with coriander leaves and serve with rice or freshly cooked breads.