MOB's Butter Chicken Curry by Mallika Basu
Make the chicken tikka first. You’ll need 4-6 wooden or metal skewers; if using wooden skewers, soak them in water for 20 minutes before using to prevent them from burning. Chop the chicken into cubes (4-6 pieces per thigh) and finely grate your ginger and garlic. Put into a bowl along with the rest of the tikka ingredients. Mix gently, then thread onto the skewers, leaving a small gap between each piece.
Place the skewers evenly spaced on a medium-hot, oiled griddle pan and cook for 15 minutes, turning regularly until cooked through and slightly charred. You may have to do this in two lots depending on the size of your griddle and the number of skewers. If you don’t have a griddle pan you can pop the skewers on a foil-lined baking sheet and grill on high for 20–25 minutes until lightly charred on top, turning them over halfway through the cooking time.
Get your Tilda Pure Basmati rice on - cook according to packet instructions for the best results.
To make the curry, put the passata and sour cream into a heavy-based pan and stir well. Place over a low heat, adding the chilli powder and garam masala and finally the butter. As it starts bubbling, remove the chicken tikkas from the skewers and tip them into the pan, along with their juices and the soaked fenugreek leaves with their water. If the curry starts splattering, loosely cover it with a lid.
Simmer for 10 minutes until you see the butter oozing through the curry and the colour deepens to a rich red. Add salt to your taste. Sprinkle with fresh coriander and chopped toasted cashews to serve, on a bed of steaming hot Tilda Pure Basmati Rice.