I’m not usually a fan of making curry at home as I think quite often they turn out bland. Balancing spices is a skill I haven’t yet mastered so ultimately usually am happy to let the professionals make the curry, while I just pay and enjoy it. 

I’m also not usually a fan of chicken in curry (as it can be dry) so why on earth I decided to make butter chicken, I have no idea. 

But despite all my concerns, this curry was delicious. The chicken was still moist and the sauce had loads of flavour. So I’m calling this a win!

Serves 4

BBC Good Food

Ingredients

• 500g skinless boneless chicken thighs

For the marinade

• 1 lemon, juiced
• 2 tsp ground cumin
• 2 tsp paprika
• 1-2 tsp hot chilli powder
• 200g natural yogurt

For the curry

• 2 tbsp vegetable oil
• 1 large onion, chopped
• 3 garlic cloves, crushed
• 1 green chilli, deseeded and finely chopped (optional)
• thumb-sized piece ginger, grated
• 1 tsp garam masala
• 2 tsp ground fenugreek
• 3 tbsp tomato purée
• 300ml chicken stock
• 50g flaked almonds, toasted

Instructions

1. In a medium bowl, mix all the marinade ingredients with some seasoning. Chop the chicken into bite-sized pieces and toss with the marinade. Cover and chill in the fridge for 1 hr or overnight.
2. In a large, heavy saucepan, heat the oil. Add the onion, garlic, green chilli, ginger and some seasoning. Fry on a medium heat for 10 mins or until soft.
3. Add the spices with the tomato purée, cook for a further 2 mins until fragrant, then add the stock and marinated chicken. Cook for 15 mins, then add any remaining marinade left in the bowl. Simmer for 5 mins, then sprinkle with the toasted almonds. Serve with rice, naan bread, chutney, coriander and lime wedges, if you like.