RACHEL LETT
No need for a take away when you have this recipe in your repertoire. Turn out this creamy, fragrant curry in 30 minutes. No more excuses—get cooking!
Butter Chicken Sauce
SERVES 5
110g butter
1 tablespoon ginger (minced)
1 tablespoon garlic (minced)
1 teaspoon turmeric (dried or fresh (grated)
1 teaspoon chilli flakes (amend according to heat)
1 teaspoon paprika
1 teaspoon ground cumin
2 teaspoons garam masala, divided
1 teaspoon salt
4 fresh tomatoes, roughly chopped,
100ml heavy cream
Spritz of lemon or lime, whatever you have handy
fresh coriander
Ingredients
In a heavy based pan, gently heat the butter and add, ginger, garlic, turmeric, salt and all the spices, reserving one teaspoon of garam masala for later. Cook for 1–2 minutes, until fragrant, and add the tomatoes. Cook over a low heat for 20–30 minutes, stirring occasionally, until the tomatoes have collapsed into the spiced butter.
Using a stick blender, blend the sauce until smooth. Stir in cream, chopped coriander, remaining 1 teaspoon garam masala and lemon or lime juice. Season to taste and serve with roasted chicken thighs and cauliflower rice.