ButterChickenChilliCreamMeat

John Gregory-Smiths’ Slow-Cooked Butter Chicken

Sunday curry night has been a cherished family tradition for years, and nothing beats a truly knockout butter chicken. The spices melt into a rich, creamy sauce, making it the ultimate comfort food classic. Alongside lashings of butter, the real star here is fenugreek, a spice that smells like curry itself. I love using dried fenugreek leaves, which are fantastic if you can find them. If not, ground fenugreek works just as well - just add 1/4 of a teaspoon with the other spices. Another favourite Indian spice of mine is Kashmiri chilli powder. It's not too spicy but offers a smoky depth and a stunning red hue.

Prep Time: 15 mins
Cooking Time: 100 mins
4 people

Used in this recipe

Ingredients

2 onions, peeled and roughly sliced
1 tbsp groundnut or neutral oil
1 x 400g tin of chopped tomatoes
2 tbsp tomato puree
6 cloves of garlic, peeled and crushed
a 2-3cm piece of fresh ginger, peeled and grated
2 tsp garam masala
1 tsp ground cumin
1 tsp Kashmiri chilli powder
1/2 tsp ground cinnamon
600g boneless skinless chicken thigh fillets, cut into 5cm pieces
250ml just-boiled water
120ml double cream
35g butter, cubed
a pinch of dried fenugreek leaves
Salt

Method

Preheat the oven to 200C/180C fan/gas 6. Chuck the onions into a 24x32cm roasting tin and add the oil and a good pinch of salt. Toss together and pour in 3 tablespoons of water. sliced Pop into the oven for 20 minutes to get some colour on them.
Meanwhile, mix the tinned tomatoes, tomato puree, garlic, ginger, garam masala, cumin, Kashmiri chilli powder, and crushed cinnamon and a really good pinch of salt together.
Reduce the oven temperature to 180C/160C fan/gas 4. Transfer the chicken to the tray with the onions. Add the sauce and 250ml just-boiled water and mix well. Scrunch up some baking paper and spread it over the chicken, then cover the whole tray with foil. Bake for 30 minutes in the oven to cook the chicken.
Remove the foil and baking paper from the tray. Pour in the cream, add the butter and mix well. Make sure the chicken is covered in the sauce - you can use a spoon to push it down. Return the tin to the oven for 40 to 50 minutes or until the sauce is all bubbling and thick.
Crush a big pinch of fenugreek leaves between your hands, straight into the curry, and stir. Check the seasoning, adding salt to taste, and serve immediately. I would always have fluffy rice on the side, and, if you're feeling decadent, buttery naan.

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