Butter chicken recipe | Sainsbury`s Magazine

Ingredients

• 10 skinless chicken thigh fillets
• 1 tbsp garlic and ginger paste
• juice of 1 lime
• 1-2 green chillies, deseeded and finely chopped
• 1 handful of coriander, finely chopped
• ½ tsp Kashmiri chilli powder(or hot paprika)
• 1 tbsp ground cumin
• 1 tsp garam masala
• 2 tbsp tandoori masala powder
• ½ tsp fennel seeds, ground
• 100ml rapeseed oil (or any flavourless oil)
• 3 tbsp full-fat natural yogurt
• 6 large ripe plum tomatoes, halved
• 2 large onions, sliced
• 4 garlic cloves, crushed
• 2.5cm root ginger, sliced
• 1 tbsp Kashmiri chilli powder (or hot paprika)
• 5-6 whole cloves
• 1 cinnamon stick
• 3 bay leaves
• 6 black peppercorns
• 2 cardamom pods
• 1½ tsp fine sea salt
• 100g butter
• 30g butter
• ½ tbsp Kashmiri chilli powder (or hot paprika)
• 1 tsp ground coriander
• 75ml double cream
• 1 tsp clear honey
• 1 tbsp dried fenugreek leaves (methi*), toasted and ground (optional)