Indian Night

(Leeksmas) Butter chicken

Serves 4-6

Ingredients

1kg/2lb chicken breasts, cut into bite-size pieces

3 tablespoons tandoori paste

½ cup natural (plain) yoghurt

12 oz can chopped tomatoes

1 teaspoon garam masala

½ teaspoon paprika

1 cup single (light) cream

2 tablespoons brown sugar

50g/1 ¾ oz butter

½ teaspoon salt

Put the chicken into glass tray, add tandoori paste and yoghurt and mix well to coat the chicken. Arrange in dish and cook under broiler set on a high heat until tender. Remove the chicken and set it aside.

Pour the juices from the chicken into a pan, add tomatoes, garam masala, paprika, cream and sugar.  Bring the mixture to a boil and cook it over high heat for 20 minutes or until the sauce is thick and creamy. Add the chicken, butter, salt and simmer for 3 minutes, or until the butter melts and the chicken is heated through. 

Green thoren
feeds: 4-6
Ingredients:

• 2 tbsp vegetable oil
• 1 tsp black mustard seeds
• 2 dried red chilies, or chilli flakes
• 2 tsps curry powder
• 500 green beans
• 1/2 tso salt
• 2 tsp brown sugar

Heat oil in pan and add mustard seeds until they start to pop, this can be messy so it's best to cover with a splatter screen (cheap at ikea: http://www.ikea.com/us/en/catalog/products/10112530/). Add chillies or chilli flakes, add curry powder, beans, salt and 2 tbsp water and simmer uncovered for (5-10 min) or until beans are soft. Add the sugar and cook until heated through (about 5 min)