Spiced Chicken in Butter Sauce

 Marinade

6 Chicken breasts cut into strips

4fl oz of natural yogurt

1tbsp veg oil

1tsp each of cumin coriander turmeric and deggi mirch

1tsp salt

Mix together the ingredients, add the chicken, cover with cling and chill for a few hours or even overnight.

Butter Sauce

The every day version of this I make uses half the butter amount of traditional recipes. If you were entertaining and wanted to put the boat out, you could increase the butter up to 4oz.

4tbsp tomato puree

1tbsp garlic puree

½ tin chopped tomatoes

200ml tomato passata

1” piece of ginger peeled and grated

200ml cream

2 tsp garam masala

1tsp salt

1tsp sugar

½ tsp cayenne pepper (optional)

Juice of ½ small lemon

2tsp cumin seed – toasted and roughly ground

1tsp Nigella seed

4tbsp fresh coriander chopped

2oz (up to 4oz) of butter

Method

Mix tomato puree and garlic with water up to a volume of 12floz

Add to a pot and add in the rest of the ingredients except for the butter and coriander.. Stir everything and turn on the heat to a gentle heat.  Melt the butter and add to the mixture, stir well then bring to the boil, and cook for about 5 minutes until it starts to thicken. Add the chicken to an oven proof dish and pour the sauce over, sprinkle with coriander and bake for about 20 minutes. Serve with rice/naan.