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Recipe videoCreamy Butter Chicken
Method
Marinate the chicken with yogurt, half the ginger-garlic paste, half the spices and salt for at least 20 minutes.
Sear the chicken in a very hot pan in batches until charred in spots. Set aside.
Melt the butter, fry the remaining ginger-garlic paste for 1 minute, add the remaining spices and the passata. Simmer 10 minutes.
Stir in the cream, honey and chicken. Simmer 10 minutes until the chicken is cooked through.
Crush the fenugreek leaves between your palms over the pot. Serve with rice or naan.
Shabul's tip: Kashmiri chilli gives the deep red colour without too much heat.
