Christmas Butter Chicken Curry Recipe | Twisted

Ingredients

• 2.3-2.5kg chicken
• 1 tsp turmeric
• 1 tsp kashmiri chilli powder
• 1 1/2 tbsp neutral oil
• 4 tbsp flaked salt
• 2 fist-sized tight balls of foil
• 75ml neutral oil
• 6 green cardamom pods
• 2 dried bay leaves
• 1/2 cinnamon stick
• 1/2 tsp caraway seed
• 1/2 tsp cumin seed
• 2 onions, finely chopped
• 1 long green chilli, sliced
• 3 tbsp ginger garlic paste
• 2 tsp kashmiri chilli powder
• 1 scant tsp turmeric powder
• 1 scant tsp smoked paprika
• 1 1/2 tbsp cumin powder
• 2 tsp coriander seed, ground
• 75ml water
• 90g tomato puree, loosened with water
• 375g tomato passata
• 300ml whipping cream
• 4 tbsp roasted cashew cream
• 1/2 lemon, juiced
• 100g unsalted butter
• 2 tbsp honey
• 1 1/2 tsp kasoori methi
• Fresh coriander, a handful
• Kewra water
• Rose water
• Salt, to taste
• 500g basmati rice (pref. Tilda), washed and soaked in tepid water for 1 hr, then drained
• 600ml just-boiled water
• 4 onions
• 75g golden sultanas
• 200g jarred chickpeas, drained
• 1 cinnamon stick
• Large pinch of saffron, lightly toasted & crushed
• 2 tbsp boiling water
• 3 Turkish cucumbers, coarsely grated & salted for 1 hr, then rinsed & squeezed
• 400g thick greek-style yoghurt
• Handful mint leaves
• 1/2 tsp cumin seeds, toasted