Butter Chicken (Murgh Makhani).

Butter Chicken (Murgh Makhani).

Succulent pieces of smoky chicken, pre-cooked in the Airfryer, smothered in spicy and creamy tomato sauce. Butter chicken is delicious if a little calorific with additional ingredients, such as, almond milk, butter and double cream. I am not bothered about calories, I am a big fan of intensely creamy soups and curries. My family doesn't share my love for rich sauces so I have kept this curry at the lowest creaminess setting. The chicken pieces are marinated with natural yoghurt rather than butter and the amount of cream used is more of a seasoning. Deliciously warming, so needed after spending more than an hour in a muddy cold field watching fireworks.

The spices.

In frying pan, dry roast,

-2tbsp cumin seeds.

-2tbsp coriander seeds.

-2tsp peppercorns.

-4 dry chillies.

-5 cloves.

-1tsp fenugreek seeds.

-4 cardamom pods.

Grind the roasted spices in the spice grinder or pestle and mortar, leave aside.

The marinade.

In a large bowl, put in

-1kg free range chicken thighs, cut into 3-4cm in thickness.

-300g natural yoghurt,

-1/2tsp turmeric powder,

-2tsp salt.

-2tbsp roasted ground spice.

Refrigerate for at least an hour.

In a casserole dish with 2tbsp of butter, fry

-2 chopped onions,

-1tbsp chopped garlic,

-2 tbsp chopped ginger,

-1tsp sea salt.

Cook, stirring occasionally until the vegetables have caramelised, add

-the reserved roasted ground spices,

-1/2tsp turmeric powder,

-1tbsp paprika,

-100g tomato purée.

Continue to cook for 5 minutes, add

-500ml chicken stock.

Leave to simmer gently for around 25-30 minutes.

Stirring occasionally.

Cook the marinated chicken pieces in the Airfryer at 200c for 5-6 minutes.

Alternatively thread with skewers and place under a hot grill.

Add the cooked chicken to the sauce and cook, stirring for 5 minutes.

Stir through 2tbsp double cream.

Serve.