Bengali butter chicken

1. 1

   For the chicken, mix all of the ingredients in a large bowl and cover the chicken thighs. Leave to marinade in the fridge for at least 45 minutes, preferably overnight.

2. 2

   Preheat the oven to 200C/180C Fan/Gas 6.

3. 3

   Transfer the chicken to a baking tray and bake in the oven for 30 minutes until cooked through.

4. 4

   To make the Bengali butter chicken sauce, heat the oil in a large saucepan over medium heat. Once hot add the onions and fry for 2-3 minutes until translucent.

5. 5

   Add in the ginger, garlic and spices and stir until the onions are caramelised. Season with salt and pepper to taste.

6. 6

   Stir in the plum tomatoes, crushing with the back of a wooden spoon. Once combined, use a hand held stick blender to blend into a smooth sauce.

7. 7

   Stir in the cream and butter little buy little to ensure it emulsifies, followed by the sugar. Add lemon juice to taste, if desired.

8. 8

   Add in the marinated chicken and mix well to coat, before covering with a lid and cooking for 10-12 minutes.

9. 9

   To make the keema peas, in a separate frying pan over medium heat, add the oil. Once hot add the red onions and gently fry until the onions have become translucent, this will take 3-4 minutes.

10. 10

    Add the ginger, garlic, bay leaves and cinnamon stick and stir to combine.

11. 11

    Add the lamb mince and cook until browned and cooked through.

12. 12

    Stir in the spices, cook stirring continuously until fragrant. Add in the peas and stir to ensure everything is mixed well.

13. 13

    Top the keema peas with the coriander, lime wedge and cherry tomatoes.

14. 14

    Garnish the butter chicken with the chopped chives, pomegranate seeds and three sultanas.

15. 15

    Serve the Bengali butter chicken and the keema peas with a side of basmati rice.

1 serving ≈ 325 g

Nutrition values are estimates. - means data is unavailable.