Butter Chicken

Heat the ghee in a pan large enough for the chicken to fit into and add the onion. Cook gently for 5 minutes, until translucent and soft, then add the green chillies, garlic and ginger. Keep cooking over a low–medium heat for a further 5 minutes, then add the cloves, cardamoms and cumin seeds. Stir thoroughly and cook for another 5 minutes, then add the tinned tomatoes and tomato purée.

In a separate small dish, put the tablespoon of yoghurt, and beat with a small whisk for a moment to remove the lumps.
After another 5 minutes add the salt, chilli powder, turmeric and yoghurt to the sauce. Cook for another 3–5 minutes, adding a little water if the mixture starts to stick to the bottom of the pan.

Preheat the oven to 190°C/gas mark 6.

Heat a non-stick frying pan and add the oil. Once it’s hot, add the chicken and sear until the outside is golden brown, then season with salt and black pepper. Add the chicken to the pan of sauce and cook for 10 minutes, then stir in the cream and cook for a further 5 minutes.

Decant everything on to a roasting tray or ovenproof dish and scatter with the almonds. Place in the oven and roast for 12 minutes, or until the juices from the chicken run clear.

Serve with plain basmati rice, with a splash of double cream over the almonds.

Ingredients (Serves 4):

• 30g ghee (clarified butter)
• 1 medium onion, finely chopped
• 3 green chillies, finely chopped
• 2 cloves of garlic, finely chopped
• 1 knob of fresh ginger, chopped
• 6 cloves
• 5 green cardamom pods
• ½ teaspoon roasted cumin seeds, crushed
• ½ × 400g tin of tomatoes
• ½ tablespoon tomato purée
• 1 tablespoon yoghurt
• 1 teaspoon salt
• ½ teaspoon red chilli powder
• ½ teaspoon ground turmeric
• 1 tablespoon sunflower oil
• 4 chicken supremes (chicken breasts with the wing portion still attached)
• 300ml double cream, plus a little extra to finish
• 20 whole almonds, shell off
• Salt and black pepper