Butter Chicken (Murgh Makhani)

Butter chicken is one of the best-known, creamy and rich dishes of Indian cuisine: chicken marinated in yoghurt in a velvety, buttery tomato sauce. The marinating takes patience, but this is what gives the deep flavour.

For the marinade:

1. Cut the 700 g chicken breast into bite-sized cubes.

2. Mix the 200 g yoghurt, the 4 cloves crushed garlic, the grated 20 g ginger, the 1 teaspoon garam masala, the 1 teaspoon turmeric and the salt, then turn the meat through it.

3. Marinate it covered, in the fridge, for at least 4 hours, but ideally overnight.

4. Sear the marinated meat in a very hot pan until it gets a lightly caramelised crust.

For the sauce:

5. In the 50 g butter slowly fry the 1 finely chopped onion.

6. Add the 400 g tomatoes and cook to silky, then purée with a stick blender.

7. Stir in the 200 ml cream, and a little chilli to taste.

8. Return the chicken and cook together over a low heat until the sauce is thick and velvety.

For serving:

9. Cook the 300 g rice and serve the butter chicken sprinkled with freshly chopped coriander.

Tip: The longer you marinate the meat, the more flavourful and tender it will be – feel free to leave it overnight.