Straightforward Butter Hen from Spice Field by Sunil Ghai

When individuals order butter hen in my eating places I presume that they know the dish has butter and cream in it, but I as soon as had a buyer inform me he didn’t need any butter in his butter hen. (I urged he have a curry as a substitute.) After I was doing my coaching in India, one in every of my first jobs was to soften 4 kilograms of unsalted butter in order that the chef may use it to baste the hen. This dish is supposed to have loads of fats and wealthy flavours. It’s our bestselling dish by far.

Serves 4

Elements:

1. To marinate the hen:

• 80g thick Greek yoghurt
• 1 tbsp grated or finely chopped contemporary ginger
• 1 tbsp grated or finely chopped ginger
• 1 tsp paprika
• ½ tsp superb sea salt
• 750g boneless, skinless hen thighs or breasts, lower into massive items (50g) 

2. For basting:

• massive knob of butter, melted

3. For the sauce:

• 125g butter
• 1–2 contemporary inexperienced chillies, halved lengthways
• 1 tbsp grated or finely chopped contemporary ginger
• 1 tbsp grated or finely chopped garlic
• 1 tsp paprika
• ½ tsp superb sea salt
• 1 tbsp cashew butter
• 1 x 700g jar of tomato passata
• 100ml cream

4. To serve:

• plain boiled basmati rice
• a couple of spoonfuls of thick Greek yoghurt
• handful of chopped contemporary coriander
• naan

Prep:

• Measure out your spices into two separate bowls: one medium bowl for the paprika and salt for the marinade and one small bowl for the paprika and salt for the sauce.
• Prep and measure out all of the remaining components earlier than you begin cooking in order that every part is able to go and the spices don’t burn. 

Technique:

1. Put the yoghurt, ginger, garlic, paprika and salt in a medium bowl and blend to mix, then add the hen items and stir to coat. Cowl the bowl with cling movie and pass over on the counter to marinate for 20–half-hour whilst you make the sauce (and even higher, let it marinate within the fridge in a single day).
2. Preheat the oven to 220°C/200°C fan/fuel 7. 
3. Switch the hen to a baking tray and unfold out the items in a single layer. Prepare dinner within the preheated oven for 8–10 minutes, till nearly cooked via. 
4. Take away from the oven and brush with the melted butter, then put aside. 
5. In the meantime, to make the sauce, soften the butter in a big heavy-based saucepan over a low warmth. Add the inexperienced chillies, ginger and garlic and cook dinner for 1 minute, till aromatic. Stir within the paprika and salt and cook dinner for 1 minute, then stir within the cashew butter.
6. Add the passata and stir to mix, then add the hen, enhance the warmth to medium and simmer for 20–half-hour, till the flavours have mixed and the sauce has decreased a bit. Add the cream and simmer for 1–2 minutes, then style and regulate the seasoning if wanted. Take away and discard the inexperienced chilli halves. Take away the pan from the warmth and permit the curry to accept 5 minutes.
7. Ladle the curry into warmed bowls on prime of plain boiled basmati rice. Add a spoonful of Greek yoghurt on prime of every bowl and garnish with chopped contemporary coriander. Serve with heat naan on the aspect.

Spice Field by Sunil Ghai is printed by Penguin Sandycove (2023). Images: © Joanne Murphy