Easy butter chicken

1. 1

   Preheat the oven to 220C/200C Fan/Gas 7.

2. 2

   Mix all the marinade ingredients in a small ovenproof dish (ideally cast iron) or a small roasting tin. Add the chicken and coat thoroughly in the marinade. Roast for 10 minutes. (See the Recipe Tips, below, for air fryer instructions.)

3. 3

   While the chicken is cooking, make the sauce. Heat the butter in a medium non-stick frying pan. Cook the garlic and ginger over a low heat for 1-2 minutes, or until softened but not coloured, stirring constantly. Add the garam masala, cumin, coriander and turmeric and cook for 30 seconds, stirring.

4. 4

   Sprinkle over the fenugreek and chilli flakes and cook for a few seconds more, then add the caster sugar and tomato purée. Cook for 2 minutes, stirring constantly.

5. 5

   Add 6 tablespoons cold water and the cream and bring to a simmer. Season with salt, to taste.

6. 6

   Stir the chicken into the creamy sauce. Return to the oven for a further 10 minutes, or until the chicken is tender and the sauce is bubbling.

7. 7

   Just before the chicken is done, roughly bash the cardamom pods in a pestle and mortar and remove the husks. Grind the seeds to a powder. Sprinkle the ground cardamom and remaining fenugreek over the butter chicken just before serving.

Per 100 grams

Nutrition values are estimates. - means data is unavailable.