Butter Chicken

Serves 4
Adapted from 50 Great Curries Of India by Camellia Panjabi.

900g chicken pieces or chopped breast
4-5 tablespoons oil

Marinade
2 cups full fat yogurt
6 garlic cloves
1cm cube ginger fresh
2/3 teaspoon chili powder or paprika
1/4 teaspoon coriander powder
1/2 teaspoon cumin powder
1/2 teaspoon garam marsala powder
1/2 teaspoon salt
2 teaspoons lime juice

For the Makani Sauce
700 grams tomatoes or 2 tins chopped tomatoes
1 1/2 teaspoon dried fenugreek leaves
75 grams chilled butter
1/2 teaspoon paprika
Few drops vinegar
1/4 teaspoon garam marsala powder
salt
2 tablespoons single cream

1. For the marinade. Place the yogurt in a cheese cloth and leave to hang until the whey has run off. Puree the garlic and ginger in a blender. Add this and the marinade spices, salt and lime juice to the yogurt and mix well.

2. Scald the tomatoes for the makani sauce and peel off the skin. Reduce to a semi pulp with a fork or potato masher. Grind the dried fenugreek leaves to a fine powder

3. Gash the skin of the chicken if using pieces on the bone. Marinate the chicken in the yogurt mixture at least 1 hour, preferably 2 or overnight for best results.

4. When ready to cook, heat oil in a large thick bottom pan and put in the chicken with the marinade. Cover and cook over a low heat until the chicken is done. Turn over chicken during cooking.

5. Put the tomato pulp into a frying pan and cook for 5 minutes or so until the liquid has evaporated slightly.

6. Add the chilled butter and paprika; after the butter has melted, let it cook for just 1 minute. Taste. If it has no sourness add a couple drop of vinegar. Add the fenugreek powder and the garam marsala powder and salt to taste. After 30 seconds, add the cream and stir. Sauce is now ready. Pour it into a skillet and mix well with the chicken. Serve immediately.