Ramadan Butter Chicken Recipe - The Oxford Magazine

Ingredients

• 4–5 tbsp oil
• 2 bay leaves
• 1 onion, finely chopped
• 500g chicken breast, cut into chunks
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 tsp chilli powder
• 1 tsp chilli flakes
• 1 tbsp Kashmiri chilli powder
• 1 tsp ground coriander
• 1 tsp ground cumin
• ½ tsp ground turmeric
• 1 tbsp butter chicken masala or tandoori masala
• ½ tsp salt
• ½ tsp ground black pepper
• 1 tbsp dried fenugreek leaves
• 1 fresh tomato, chopped
• 250g tomato passata
• 100–150ml water
• 125ml milk
• 150ml single or double cream
• 30g butter
• 2 tbsp lemon juice
• chopped fresh coriander, to garnish