Ingredients

Method

1. 1

   In a large bowl, combine the diced chicken with Greek yogurt, minced ginger, minced garlic, lemon juice, garam masala, cumin, ground coriander, turmeric, chili powder, and salt. Mix well to coat the chicken. Cover and let it marinate for at least one hour.

2. 2

   Peel and chop the potatoes into chunks. Place them in a pot of water and parboil for 10-12 minutes. Drain and set aside.

3. 3

   Heat a splash of oil in a large pan over medium-high heat. Add the marinated chicken and fry for 3-4 minutes until lightly browned. Remove the chicken from the pan and set it aside.

4. 4

   In the same pan, add 50g of butter. Once melted, add the diced onion and fry for a couple of minutes until golden.

5. 5

   Add the minced garlic, minced ginger, and tomato puree to the pan. Mix well and cook for a minute. Then, stir in the garam masala, cumin, paprika, and salt.

6. 6

   Add the chopped tomatoes to the pan and stir everything together. Bring the mixture to a gentle simmer. Add the cashew nuts and a splash of water, then stir through.

7. 7

   Transfer the sauce to a blender and blend until completely smooth.

8. 8

   Pour the blended sauce back into the pan. Bring it to a simmer, then stir in the double cream and sugar.

9. 9

   Return the cooked chicken to the pan with the sauce. Stir to combine. Add a handful of chopped fresh coriander and let it simmer for a couple of minutes.

10. 10

    Pour the butter chicken into an ovenproof baking dish.

11. 11

    In the pot with the drained parboiled potatoes, add the melted butter, garam masala, paprika, garlic granules, and salt. Mix well until the potatoes are fully coated.

12. 12

    Evenly arrange the seasoned potatoes on top of the butter chicken in the baking dish.

13. 13

    Place the dish in a preheated oven at 180°C (350°F) and bake for 40-45 minutes, or until the potatoes are golden and crispy on top.

14. 14

    Remove from the oven, garnish with additional fresh coriander, and serve hot.