Tandoori butter chicken is one of my favourite dishes on the Indian menu. Ok so it’s not the most healthy option you can find, ( I know the best option to save the calories is always a tomato based sauce, not a butter and cream one) but very thing in moderation that’s my motto, we have to live too eh…

I have made healthier options of butter chicken before, using low-fat margarine and adding creme Fraiche at the end instead of cream. But nothing has come near the taste of the real thing. So I’m posting My real Tandoori butter chicken recipe and putting it down as a treat meal. Guys, you won’t regret it if you try it x

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Jolene x

Ingredients

4 chicken breasts sliced

(The Marinade ) 100 g natural yoghurt Mixed with 2 garlic cloves crushed, 1-centimetre fresh ginger grated and A tablespoon of each chilli powder, gram masala, cumin, season with salt and pepper.

50g butter (real is best)

1 onion (white)

1 tablespoon tomato puree

1 garlic clove

1-centimetre cube fresh ginger grated

1 tablespoon of each (ground) below

chilli powder

coriander

gram masala

turmeric

around 8 cardamon pods (the seeds in side)

250 mls Avonmore cooking cream

Method

Slice the 4 chicken breasts and Marinade in natural yoghurt mixed with the crushed garlic and grated ginger and a tablespoon of each ground spice: chilli powder, gram masala, cumin, season salt and pepper mix this in an in a bowl (put in the fridge for at least an hour.)

skier marinaded chicken and cook in the oven for 20 mins.. (or place marinated chicken on a well-oiled baking tray and bake for 20 Mins at 180c

now for the creamy butter sauce

in a large pan melt 50g of butter (real is best) on a medium heat and fry your diced onion in it for around 5 to 10 mins until the onion has softened and then add your garlic and ginger.

squeeze in a tablespoon of tomato puree,

In a bowl mix a half teaspoon of all spice (the one used in fruit cake) 1 tablespoons of each (ground ) chilli powder, coriander, gram masala, turmeric and around 8 cardamom pods crushed, (optional) mix and then add to the tomato puree in the pan

Add the cooked marinated chicken and finish off with a tub of 250 mils of Avonmore cooking cream, simmer and serve x