Claudia Winkleman's butter chicken

Gör så här

Put chicken breast 800g in a bowl and squeeze over the juice of lemon 1. Peel ginger 5cm and garlic 3 and finely grate over the chicken. Add a pinch of salt and chilli powder 1 tsp, and give it all a good rub and mix up. Cover and chill for 120 minutes.

Stir chilli powder 1 tsp, ground coriander 1 tsp, and ground cumin 1 tsp into Greek set yoghurt 100g and season with salt 1/2 tsp. Pour it over the chicken, mix well, and leave to marinate in the fridge overnight.

To get the first part of your sauce started, soak unsalted cashew nuts 75g in about 150ml water overnight. When you’re ready to cook your curry, drain the liquid, then grind to a paste in a pestle and mortar (or use a powerful blender), adding a splash of milk to loosen if needed. Set aside.
For the onion pickle, peel and finely dice red onion 1, then place in a small bowl with cider or white wine vinegar. Add a good pinch of salt, toss well, and leave to pickle.
Now back to your sauce: peel and finely chop the onions and place in a large pan on a medium-high heat with about 2 tablespoons of groundnut oil. Cook for 5 minutes, or until softened but not coloured.
Roughly chop ripe tomatoes 1,5kg and add to the pan with a good pinch of salt. Cook for 15 minutes, breaking them up with the back of a wooden spoon, until they’ve cooked right down. Add chilli powder 1 tbsp and ground cumin 1 tsp, cook for 1 minute more, then strain the tomato mixture through a coarse sieve set over a clean bowl.
Halve and deseed fresh green chillies 2, then place in a large clean pan on a medium-high heat with unsalted butter 50g. Fry for 2-3 minutes, until golden and aromatic, then pour in the tomato sauce. Stir in fenugreek powder 1 tsp and 1 heaped tablespoon of your cashew paste and leave to simmer on a low heat for 5 minutes.
Meanwhile, cook the chicken in a hot griddle pan on a high heat, until gnarly all over but still slightly pink in the middle.

Pick the leaves from fresh mint 30g and pound to a paste in a pestle and mortar. Squeeze in the juice of lemon 1, then add mango powder 1 tsp and a pinch of salt. Stir it through natural yoghurt 200g and set aside.

Combine self-raising flour 375g, natural yoghurt 375g, and runny honey 1 tsp in a bowl and mix until combined. Tip onto a clean flour-dusted surface, knead until smooth, then cut into 6 even portions. Stretch and press each piece into an oval shape, then make pocket marks with your fingers.
Carefully remove the chicken from the griddle and cut into large chunks. Add to the sauce and simmer for a further 10 minutes, or until the chicken is completely cooked through, then swirl through a little double cream 50g.
Cook the naans in a dry frying pan for about 2 minutes, or until golden, then flip over and cook for a further about 2 minutes. Repeat, cooking to order. Brush with a little melted unsalted butter if you like.
Dish up your curry with the naan, onion pickle, and a dollop of mint yoghurt. Garnish with a few fresh coriander leaves, and tuck in!