Ashana Sinha
For the marinade take 500 grams boneless butter chicken,6 cardamom, 1 tbsp fresh lemon juice, 1 tsp sunflower oil,1 tsp garam masala, ½ tsp cumin, ½ tsp coriander, ½ tsp paprika, ½ tsp salt and ¼ dried flaked chillies.
For the sauce take 2 tbsp butter,2 garlic cloves,15g ginger, ½ tsp garam masala,½ ts cumin,½ tsp coriander, ½ tsp turmeric, 1 tsp dried fenugreek leaves, pinch dried chilli flakes,1 tbsp sugar, 1½ tbsp tomato purée, 100ml double cream and a pinch of salt.
Mix together the marinade ingredients in a bowl. Add the chicken and coat thoroughly in the marinade. Roast for 10 minutes.
Next, heat the butter in a medium non-stick frying pan and cook garlic and ginger over a low heat for 1–2 minutes then add the garam masala, cumin, coriander and turmeric and cook for 30 seconds.
Add in the fenugreek, chilli flakes, caster sugar and tomato puree along with the chicken. Cook for 2 minutes and add 6 tablespoons cold water,cream and salt.
Garnish it with some coriander and serve it hot!