I’ve not posted for awhile but trust me the cooking hasn’t stopped !!! In fact quite the opposite. I’ve been exploring a number of new dishes / flavours and this dish is a stunner. Just like a traditional butter chicken but containing spice due to using Kashmiri chilli powder & green chillies. I personally don’t like ‘hot’ curries as I’m more about flavour but this was just right.

Another reason I enjoyed making this dish it was a ‘one pot’ dish with no marinade needed for the chicken! You just built up the levels of flavour as you created the dish. Another good thing about this dish is the ingredients are household larder ingredients as you build up your kitchen stock with Indian cooking.

Ingredients- 3 tbsp of rapeseed oil, 3 green cardamom pods, a small cinnamon stick, a pinch of mace, 1 red onion finely diced, 1/2 tsp of salt, 2 green chilli finely diced, 4 tbsp of garlic & ginger paste, 1/2 tsp of turmeric, 1 tsp of Kashmiri chilli, 1 tbsp of ground coriander, 1 1/2 tsp of ground cumin, 1 cup of tomato purée mixed with water, sugar to taste, chicken cut into small cubes, 10 cashew nuts, another 3 green chillies diced, 1/2 tsp of dried fenugreek leaves, a big handful of fresh coriander finely chopped, 3 tbsp of single cream & 2 tbsp of butter.

Method – heat the oil in a large heavy based pan. Once the oil is hot add the cardamom pods, cinnamon stick and mace allowing them to flavour the oil for about 30 seconds.

Add the diced onion and salt cooking it for 8 minutes or so until the onion takes on a nice colour.

Add the green chillis along with the garlic & ginger paste stirring around the pan for 45 seconds or so.

Add the turmeric, Kashmiri chilli powder, ground coriander and ground cumin stirring to combine then quickly followed by the tomato purée.

Add a touch of sugar then the chicken pieces. Allow them to colour and cook for a few minutes then add a cup of water as now you’re building up your sauce.

In a blend add the cashew nuts, the 3 green chillies and 75ml of water and whizz to form a paste. Add this to the cooking of the chicken.

Cook the chicken for 12/15 minutes then remove the chicken to another plate. Remove your whole spices. Take a hand blender and blitz to make make a thick sauce.

Add the chicken back along with the dried fenugreek.

Follow this by adding the cream and butter.

Stir well allowing the butter to break down.

Add the chopped coriander and serve.

I served mine with steamed rice.

Thank you for reading my ramblings….if you have of course 🙏.