Restaurant classics: Butter chicken
Adam Liaw turns some tandoori chicken into a delicious creamy curry.
Note: This recipe requires one full portion of Adam's tandoori chicken.
50g unsalted butter
2 brown onions, coarsely grated
1 tbsp minced garlic
1 tbsp grated ginger
1 tsp turmeric
½ tsp chilli powder
½ tsp ground coriander seed
1 tsp ground cumin
½ tsp ground cinnamon
½ tsp salt
1 tbsp sugar
1 400g can diced tomato
1 full recipe portion Tandoori chicken
150ml thickened cream
2 tbsp shredded coriander leaves, to serve
1. Heat the butter over medium heat in a large saucepan big enough to hold all the sauce ingredients plus the tandoori chicken. Add the onions, garlic and ginger and cook for about five minutes, stirring frequently.
2. Add the turmeric, chilli, coriander, cumin, cinnamon, salt and sugar and stir for a further minute until the spices are fragrant.
3. Add the tomato plus 200ml of water (just half-fill the can with water and pour it to the pot). Bring to the boil and reduce the heat to a simmer.
4. Simmer for 15 minutes, stirring occasionally and then blend the sauce with a stick blender until it is smooth.
5. Chop the chicken into bite-sized pieces and stir the chicken and cream into the sauce. Return to a simmer and turn off the heat. Adjust for seasoning with a little salt if necessary.
6. Scatter the butter chicken with shredded coriander and serve with rice.