Easy butter chicken

Easy butter chicken

Ingredients

1 tbsp chilli infused oil

150g butter

1 medium onion 

1 tbsp ginger and garlic paste

1 kg skinless, boneless chicken thighs - cut into chunks

1 small tin of tinned tomatoes 

1 tablespoon garam masala

1 tsp chili powder

1 tsp paprika

1 teaspoon cumin

1 tsp salt

1/4 tsp black pepper

150ml double cream 

2 tbsp tandoori powder

100g yoghurt.

Method 

In a large bowl, add the chopped chicken thighs, tandoori powder and yoghurt. Mix well and set aside in the fridge for atleast 4 hours.

Pre-heat the oven to 180C, take the chicken out of the fridge and skewer the chicken. Place this on a tray and put it on the top shelf of the oven for atleast 40 minutes. Turn the skewers after 20 minutes.

Set aside to cool.

Heat a large  saucepan over medium-high heat. 

Add the oil, butter, and onions.

Cook the onions until they are soft and translucent.

Add ginger and garlic and let cook for 3 minutes.

Add the tomatoes and cook until reduced. 

Add the spices and cook for 5-6 minutes. Add the chicken and mix well. 

Cook for 10 minutes, make sure to keep stirring so the chicken doesn't catch the bottom.

Add the double cream and simmer for 8-10 minutes stirring occasionally. 

Serve over Basmati rice or with naan.