OLD DELHI-STYLE BUTTER CHICKEN
Serves 4 Takes 1 hour 30 minutes
INGREDIENTS
• 2 x 750g/1½lb free-range poussin, skinned and each cut in half along the backbone (alternatively, use 800g/1¾lb bonnet chicken thighs, cut into 2)
For the marinade
• 125g/4½oz Greek yoghurt
• 1 tbsp vegetable oil
• 2 tbsp ginger and garlic paste (see king prawns recipe, next pages)
• 1½ tsp salt
• Juice of 1 lemon
• 3 tsp red chilli powder
• 1 tsp ground cumin
• ½ tsp garam masala
For the sauce
• 1kg/2¼lb tomatoes• 125ml/4½fl oz water• 5cm/2in piece of ginger, peeled, half crushed and half finely chopped• 4 cloves garlic, left whole and peeled• 4 green cardamom pods• 4 cloves• 1 bay leaf• 1 tbsp red chilli powder• 80g/3¼oz butter, diced• 2 green chillies, slit lengthways• 75ml/3fl oz single cream• 1• 2 tsp dried fenugreek leaves, crushed between your fingers• 1 tsp garam masala• 1 tbsp sugar
