Butter Chicken
Ingredients:
2–3 fresh mixed-colour chillies
350 g ripe mixed-colour cherry tomatoes
4 cloves of garlic
6cm piece of ginger
1 tablespoon garam masala
4 heaped tablespoons natural yoghurt
2 x 150 g free-range skinless chicken breasts
olive oil
2 tablespoons smooth cashew butter
Method:
Peel the garlic and ginger, and finely grate into a large bowl. Add most of the garam masala, a pinch of sea salt and black pepper and 1 tablespoon of yoghurt. Deeply score the chicken breasts at 1cm intervals, then massage with the marinade. Put aside (ideally for a few hours or overnight).
Halve and deseed the chillies. Place in a large non-stick frying pan on a high heat with the tomatoes and blacken all over, turning occasionally.
Once charred, remove the tomatoes and chillies to a board, returning the pan to a medium heat with ½ a tablespoon of olive oil and the chicken. Cook and char for 10 minutes, turning halfway. Whilst the chicken is cooking, pinch off and discard the tomato skins and roughly chop 1–2 of the chillies, to taste.
Remove the cooked chicken from the pan and slice it into pieces. Put the tomatoes, chopped chillies and cashew butter into the empty chicken pan. Pour in 250ml of boiling kettle water and stir to pick up the sticky bits. Let it bubble vigorously for 2 minutes and once it starts to thicken, return the chicken to the pan, turning in the sauce for a final 2 minutes.
Off the heat, season the sauce to perfection, then ripple through the remaining yoghurt. Serve with the remaining chilli and garam masala.