Butter chicken

Ingredients for 4 servings:

• 2 tbsp peanut oil
• 1 kg chicken leg(s), boned and quartered
• 60 g ghee
• 2 tsp garam masala
• 2 tsp sweet paprika powder
• 2 tsp coriander powder
• 1 tbsp ginger, finely chopped
• ¼ tsp chili powder
• 1 cinnamon stick(s)
• 6 cardamom pods, crushed
• 350 g tomatoes, pureed
• 1 tbsp sugar
• 60 g natural yogurt
• 125 ml sweet cream
• 1 tbsp lemon juice

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Murgh Makhani

Heat the wok over high heat and toss in 1 tbsp of oil. Fry half of the chicken drumsticks for about 4 minutes until brown, then remove from the wok. Add a little more oil if needed, brown the remaining chicken drumsticks, and remove. Reduce the heat to low and melt the ghee in the wok while stirring. Add the garam masala, paprika, and cardamom pods and stir-fry for 1 minute until fragrant. Return the chicken drumsticks to the wok and turn until coated all over. Add the tomato puree and sugar and simmer for 15 minutes while stirring until the meat is tender and the sauce is thick. Add the yogurt, cream, and lemon juice and simmer for 5 minutes until the sauce thickens. Serve with rice.