Butter chicken

Ingredients:

Marinade:

• 1 cup (250ml) plain double-cream yoghurt
• 2 Tbsp (30ml) cornflour (mixed with a little water to create a paste) 
• ½ tsp (7ml) fine salt 
• ½ Tbsp (7ml) garam masala 
• ½ Tbsp (7ml) ground cumin 
• ½ Tbsp (7ml) ground coriander 
• Pinch ground turmeric 
• Pinch ground cinnamon 
• 8-10 chicken thighs (on the bone) 
• ⅕ cup (50g) melted butter 

Sauce: 

• ⅓ cup (80g) butter 
• 6 pods cardamom, crushed 
• 2 sticks cinnamon 
• 3 cloves 
• 3 bay leaves 
• 3 curry leaves 
• ½-1 tsp (3-5ml) chilli powder 
• ½-1 tsp (3-5ml) ground turmeric 
• 2 tsp (10ml) garam masala
• 1 onion, finely chopped 
• 2 Tbsp (30ml) PnP crushed chilli, ginger and garlic (alternatively, use 5 grated garlic cloves, 2-3 finely chopped chillies and 1cm knob fresh ginger, grated) 
• 2 Tbsp (30ml) tomato paste 
• 1 can (400g) chopped tomatoes, puréed 
• Pinch sugar 
• ⅓ cup (80g) cream 
• Lemon juice, to taste 
• Flatbreads or cooked rice, for serving

Method:

1. Preheat oven to 220°C. 
2. Mix the marinade ingredients in a jug. 
3. Place chicken in a dish and pour over marinade. 
4. Marinate for at least 1 hour, or overnight for best results. 
5. Place chicken on a wire rack in a baking tray. 
6. Brush with melted butter. 
7. Bake chicken on a high oven rack for 20-25 minutes. 
8. Switch over to the oven grill and cook chicken for a further 5-8 minutes or until lightly charred. Remove and set aside. 
9. For sauce, melt butter in a pot, add spices and cook for 1 minute. 
10. Add onion and crushed chilli-ginger garlic mix, and cook for 5-8 minutes. 
11. Stir in tomato paste and puréed tomatoes, and simmer for 10 minutes. 
12. Mix sugar into cream and add to pot, stirring to combine. 
13. Add cooked chicken with a splash of lemon juice. 
14. Simmer for 10-12 minutes until chicken is cooked through and tender. 
15. Serve with flatbreads or rice.