Mildly spiced chicken curry cooked in a yogurt and butter sauce served with a very traditional rice.
Cut the chicken into cubes.
Dice the chilli, garlic, onions, ginger, and fresh tomatoes. Cut the butter into small dice and keep at room temperature.
Heat a pan until hot and add a splash of sunflower oil. Season the chicken with salt and pepper, and then cook until sealed on all sides. Then add diced onion, tomatoes, ginger and garlic. Cook for about 5 minutes and then add the curry powder and tomato puree. Cook for another 3 minutes or until the chicken is cooked and then add the yogurt and sugar. Bring the sauce to the boil, remove from the heat and then stir the butter in. Finish by stirring in a small amount of chopped coriander.
Zest the skin of the lemons.
Pick the coriander leaves and finely chop them.
Rinse the rice under cold running water until the water runs clear. Place the rice, cardamom pods,lemon zest, salt and the water in a saucepan and bring to the boil. Reduce the heat and cover the sauce pan with a lid. Simmer until the rice is cooked and all of the water is absorbed.
When the rice is ready mix in the juice of the lemons and half of the chopped coriander.
To serve: Place the rice in the center of the plate and spoon over the butter chicken. Sprinkle with the remaining coriander.
«To improve the flavour of this dish marinate the chicken overnight in the curry powder.»