Butter chicken masala

Method

1. Put another tablespoon of coconut oil in a frying pan over a medium heat. Cut the chicken into chunks. Cook the chicken for four to five minutes until it is browned and cooked through. Set aside while you make your sauce.

2. Slice the tomatoes as thinly as possible, I use a Japanese mandolin for this. I have previously mentioned that I try to avoid buying lots of kitchen gadgets, but this is one I really do value and use a lot. Add a tablespoon of coconut oil to a pan over a high heat. Put the tomatoes and the cashew nuts into the pan and add the sugar and some salt to taste. Reduce to a medium heat and cook for five to six minutes.

3. ‪Let the tomatoes cool for a few minutes. Put them along with 300ml of water into a food processor or blender and blitz to a very smooth gravy. This is the base for your sauce. Make sure it is very smooth, if it is not blended enough the nuts will make it a little grainy which is not so nice.

4. Grate the ginger and garlic. Add all the dry spices and the bay leaves to a dry pan and roast for a few minutes. When they have gotten lovely and fragrant, add the butter, garlic, and the ginger. Next, add the fenugreek leaf and cook until the garlic and ginger browns a little. This will only take a few minutes.

5. Finally add tomato and cashew gravy, chopped coriander, cooked chicken and the cream or coconut milk. Cover and cook on a low heat for three to four minutes, until you can see butter separate slightly from the sauce. And that is it. Serve with fluffy boiled basmati rice, poppadom, naan, or another side dish.

6. If you want to make a vegetarian version of this dish, you can use paneer, an Indian farmer’s cheese. You will find that in some large supermarkets, but it is incredibly easy to make. All you will need is two litres of milk, some lemon juice or white vinegar and some cheesecloth.