The simplest recipes are the best and this is no exception.
Butter Chicken Method
Put the tomato paste in a clear measuring jug. Add water slowly, mixing as you go, to make up 8fl oz (225ml) of tomato sauce.
Add the ginger, cream, garam masala, salt, sugar, green chilli, cayenne, green coriander, lemon juice and ground roasted cumin seeds. Mix well. At this stage you can box and fridge until the finishing touch below completing the sauce.
**Heat the butter in a wide sauté pan or a large frying pan. When the butter has melted, add all the ingredients in the measuring jug. Bring to a simmer and cook on a medium heat for a minute, mixing in the butter as you do so.
Now you're ready to add your chicken.
Once again you have chicken choices. I slow cooked chicken breast ahead – one per person plus an extra two for good luck, and then froze. All that remained was to pull it all together and finish off on the day – not forgetting to defrost the chicken in the fridge overnight.
Madhur Jaffrey has another suggestion and that is to add tandoori chicken.
That suggestion gave me an idea for a spot of fusion – of culinary minds that is.
Dipna Anand is co-owner of “Brilliant” restaurant in London. The tandoori chicken is taken from a larger Tandoori Chicken Tikka Salad recipe from Dipna. This is an hommage to Madhur Jaffrey and Dipna Anand. It also proves that recipes that are 40 years old work just as well with “now”!
Chapter and verse to follow
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