MOTHER BUTTER CHICKEN

This is a Mowgli favourite, What makes it so addictive is the tang of the tandoor; dressing marinade. I only make this at home when we have guests, otherwise the uncompromising aromas waft up the drive and can frighten the neighbours,

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Put the oil in a large heavy pan and set over a medium-high heat. When hot,

Step 2

add the diced onions, ginger and garlic and fry for 8 minutes or until the onions

Step 3

have softened and turned golden brown. Turn the heat down to low and add the

Step 4

cumin, coriander, cardamom, cinnamon, fenugreek, turmeric, chilli powder,

Step 5

tomato purée, canned tomatoes and Greek-style yogurt, stir well and cook for a

Step 6

further 5 minutes. Blend the mixture with a hand-held/immersion blender until

Step 7

it turns into a smooth sauce, then set aside.

Step 8

2 Rub the tandoori masala into the chicken pieces then, in a separate large non-

Step 9

stick frying pan set over a medium-high heat, fry for 6 minutes or until the

Step 10

chicken starts to change colour and brown at the edges.

Step 11

3 Add the browned chicken to the blended sauce. Return to a low heat and slowly add

Step 12

up to 500ml/17fl oz/2 cups water to achieve the consistency of sauce that you like.

Step 13

Add the salt and sugar and simmer gently for 15-20 minutes or until the chicken is

Step 14

cooked through. Finish by stirring the butter through to create a thick and creamy

Step 15

sauce. Don't be afraid to add a little more water to loosen the sauce to your