Butter Chicken

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 220°C fan (240 C/475'F/Gas 9.

Step 2

Mix all the marinade and chicken pieces together. To make ahead you can cover the marinated chicken and store in the fridge fe up to 12 hours, the flavour will intensify the longer you marinate it for.

Step 3

Place the chicken on the lined baking tray and pop in the oven for 10-15 minutes until the chicken is cooked through and starting to catch around the edges.

Step 4

Meanwhile, to make the sauce, melt the butter and oil in a medium saucepan. Add the finely diced onion and cook for 3-4 minutes until softened.

Step 5

Now add the tomato purée, garlic, ginger and garam masala and cook for a further 2-3 minutes, stirring continuously so the tomato purée doesn't burn on the bottom of the pan.

Step 6

Dissolve the chicken stock cube into 200ml (7 oz) boiling water then add to the pan. Stir, then add the yogurt.

Step 7

Let the sauce come to the boil, then turn the heat down and simmer for 5 minutes.

Step 8

Once the chicken is done, add to the pan along with any cooking juices, stir and serve with rice or flatbreads.

Step 9

To serve to baby, cut any larger piece of chicken in half lengthways, or remove the chicken from the sauce and chop finely on a chopping board, then add back to the sauce and som through for baby. You can also bind to a smooth purée if you would prefer.

Step 10

Any leftovers will keep for 2 days in the fridge or for up to