Butter Chicken

Cut the chicken into strips 2 cm thick. Season with salt and the juice of one lemon.

Process the onion, garlic, yogurt, ginger, chili and garam masala in a food processor until smooth.

3. Stir food coloring in a small baking bowl and coat the meat with it on all sides. Add the yogurt mixture and spread well evenly. Cover and refrigerate for 4 hours. Remove the chicken from the marinade and drain for 5 minutes.

Preheat the oven to 220 degrees (gas mark 7). Bake the meat in a shallow dish for about 15 min until tender. Drain excess juices and keep chicken warm loosely covered with aluminum foil.

5. mix tomato puree with water. Fold in ginger, whipping cream, additional garam chili spice, masala, sugar, juice of one lemon and cumin.

6. Melt butter over medium heat in a large skillet. Stir in tomato mixture and let bubble. Make two min, then reduce temperature and add the meat.

Stir to coat the meat with the sauce. Simmer on low for another 2 min.

Tip: Use creamy natural yogurt for an even finer result!

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