Chicken Makhani

Rice

Boneless chicken

Vegetable oil

2 white onions

2 tbsp butter

2 tsp lemon juice

1 tbsp ginger

1 tbsp garlic

2 tsp garam masala

1 tsp chili powder

1 tsp cumin

1 bay leaf

4 tbsp Greek yogurt

150 ml milk

150 ml double cream

250 g tinned tomatoes

1/2 tsp cayenne pepper

1 tbsp brown sugar

Salt

Pepper

Parsley

Finely chop the onions, ginger and garlic

Blend the tinned tomatoes

Heat vegetable oil in a wok. Sautee the onion until soft. Stir in the butter, lemon juice, ginger, garlic, 1tsp garam masala, chili powder, cumin, 1/4 tsp cayenne pepper and 1bay leaf. Continue to cook for 1min before adding the blended tomatoes then cook for a further 2mins, stirring frequently

Stir in the milk, cream and yogurt. Reduce heat and simmer for 10mins, stirring frequently. Remove the bay leaf, add the brown sugar and stir. Season with salt and pepper before removing from heat and set aside

Dice the chicken

Heat vegetable oil in pan. Fry chicken for 10mins until golden brown. Reduce heat then season with 1tsp garam masala and 1/4 tsp cayenne pepper. Stir in a few spoonfuls of the curry sauce and simmer until the liquid has reduced and the chicken is fully cooked. Add the chicken to the wok and stir to ensure all chicken is coated in the curry sauce. Remain off heat until 10mins before ready to serve

Cook the rice in salted water

Mix parsley into rice. Serve rice and curry together