Name: Butter chicken recipe by Anila Afaque at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 1 1/2 tsp unsalted butter; 5 green cardamom pods lightly crushed; 1 Cinnamon stick; 4 cloves; 1 small onion finely chopped; 1 heaped tsp grated ginger; 2 green chillies slit lengthwise; 1 tsp kashmiri chilli powder (or mild paprika); 1/2tsp Garam masala powder; 3 tbsp tomato puree; 150mls double cream; 2 tbsp honey; 1 tbsp kasoori methi/fenugreek leaf powder; Salt to taste; Chopped coriander garnish

Ingredients Serving: 4

1 1/2 tsp unsalted butter
5 green cardamom pods lightly crushed
1 Cinnamon stick
4 cloves
1 small onion finely chopped
1 heaped tsp grated ginger
2 green chillies slit lengthwise
1 tsp kashmiri chilli powder (or mild paprika)
1/2tsp Garam masala powder
3 tbsp tomato puree
150mls double cream
2 tbsp honey
1 tbsp kasoori methi/fenugreek leaf powder
Salt to taste
Chopped coriander garnish

Instructions

Heat a heavy bottomed sauce pan and add the butter. Add green cardamom, cinnamon stick and cloves. Fry for 20 sec, add the onions and saute for 5 to 7 min on medium heat until they take on a light brown colour
Add the grated ginger and slit green chillies. Fry for a further min and add the chilli powder, garam Masala powder along with the tomato puree. Stir well and cook for a couple of minutes. Now gradually add the double cream stirring continuously to mix all the spices with the cream and cook for 2-3 minutes.
Add this stage add a splash of water if the curry is too thick. Stir in the honey and the fenugreek powder. Season to taste. Now add the cooked chicken pics and simmer the curry on a low heat for 8-10 minutes. Garnish with coriander and serve with roti or paratha

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