Butter chicken 1950s recipe
 This traditional butter chicken embraces the authentic Delhi origins of chicken tikka masala to make a rich, creamy and mildly spicy curry. It's also nut-free! This recipe is based on the Butter chicken 1950s served at My Delhi Indian Streetery in Newcastle. It has been adapted to make it easier to cook in a domestic kitchen. 2.5cm/1in piece fresh root ginger, peeled and finely grated4 garlic cloves, crushed2 tsp ground cumin½ tsp ground cardamom seeds2 tsp ground coriander 2 tsp dried fenugreek leaves½ tsp Kashmiri chilli powder 1 tsp turmeric 1 lemon, juice only1 tsp sea salt550g/1lb 4oz chicken breast, cut into bite-sized chunks 2.5cm/1in piece fresh root ginger, peeled and finely grated 4 garlic cloves, crushed 2 tsp ground cumin ½ tsp ground cardamom seeds 2 tsp ground coriander 2 tsp dried fenugreek leaves ½ tsp Kashmiri chilli powder 1 tsp turmeric 1 lemon, juice only 1 tsp sea salt 550g/1lb 4oz chicken breast, cut into bite-sized chunks 4 tbsp vegetable oil1 onion, chopped2 garlic cloves, crushed2.5cm/1in piece fresh root ginger, peeled and finely grated2 tsp paprika½ tsp Kashmiri chilli powder 2 tsp dried fenugreek leaves½ tsp ground cardamom seeds6 cloves pinch ground mace1 cinnamon stick400g tin chopped tomatoes2 tbsp honey or sugar1 heaped tbsp dried melon seeds (char magaz), soaked and puréed in a blender30g/1oz salted butter100ml/3½fl oz double cream 4 tbsp vegetable oil 1 onion, chopped 2 garlic cloves, crushed 2.5cm/1in piece fresh root ginger, peeled and finely grated 2 tsp paprika ½ tsp Kashmiri chilli powder 2 tsp dried fenugreek leaves ½ tsp ground cardamom seeds 6 cloves pinch ground mace 1 cinnamon stick 400g tin chopped tomatoes 2 tbsp honey or sugar 1 heaped tbsp dried melon seeds (char magaz), soaked and puréed in a blender 30g/1oz salted butter 100ml/3½fl oz double cream Method Place all the marinade ingredients (except the chicken) in a large bowl. Mix together to combine, then add the chicken pieces. Mix well to evenly coat the meat. Cover, then transfer to the fridge and allow to marinate for at least an hour, or longer if time allows.Heat a large non-stick sauté pan over a medium-high heat. Once hot, add 2 tablespoons of vegetable oil and sear the marinated chicken for a few minutes on each side, to colour. Remove from the pan and set aside. Heat the remaining 2 tablespoons oil in the pan. Tip in the onion, garlic and ginger and cook for around 8–10 minutes over a medium-low heat, stirring frequently, until golden brown. Add the paprika, Kashmiri chilli powder, fenugreek leaves, cardamom powder, cloves and mace. Cook for a couple of minutes, stirring all the time, then add the cinnamon stick. Stir in the tomatoes, along with the honey or sugar, 150ml/5fl oz water and a generous pinch of salt. Cook over a medium heat for around 15–20 minutes. Stir in the blended melon seeds and continue to cook for a few minutes more until thickened.Remove from the heat and remove the cinnamon stick and cloves (alternatively, pass the sauce through a sieve). Transfer to a blender and blitz the sauce until smooth. Return to the pan and heat gently – add the butter and stir well to emulsify. Stir through the seared chicken. Cook gently over a low heat for around 10–12 minutes, stirring occasionally until the chicken is cooked through and the sauce has thickened. Pour in the cream and cook gently for a further few minutes. Check the seasoning and serve. Place all the marinade ingredients (except the chicken) in a large bowl. Mix together to combine, then add the chicken pieces. Mix well to evenly coat the meat. Cover, then transfer to the fridge and allow to marinate for at least an hour, or longer if time allows. Place all the marinade ingredients (except the chicken) in a large bowl. Mix together to combine, then add the chicken pieces. Mix well to evenly coat the meat. Cover, then transfer to the fridge and allow to marinate for at least an hour, or longer if time allows. Heat a large non-stick sauté pan over a medium-high heat. Once hot, add 2 tablespoons of vegetable oil and sear the marinated chicken for a few minutes on each side, to colour. Remove from the pan and set aside. Heat a large non-stick sauté pan over a medium-high heat. Once hot, add 2 tablespoons of vegetable oil and sear the marinated chicken for a few minutes on each side, to colour. Remove from the pan and set aside. Heat the remaining 2 tablespoons oil in the pan. Tip in the onion, garlic and ginger and cook for around 8–10 minutes over a medium-low heat, stirring frequently, until golden brown. Add the paprika, Kashmiri chilli powder, fenugreek leaves, cardamom powder, cloves and mace. Cook for a couple of minutes, stirring all the time, then add the cinnamon stick. Heat the remaining 2 tablespoons oil in the pan. Tip in the onion, garlic and ginger and cook for around 8–10 minutes over a medium-low heat, stirring frequently, until golden brown. Add the paprika, Kashmiri chilli powder, fenugreek leaves, cardamom powder, cloves and mace. Cook for a couple of minutes, stirring all the time, then add the cinnamon stick. Stir in the tomatoes, along with the honey or sugar, 150ml/5fl oz water and a generous pinch of salt. Cook over a medium heat for around 15–20 minutes. Stir in the blended melon seeds and continue to cook for a few minutes more until thickened. Stir in the tomatoes, along with the honey or sugar, 150ml/5fl oz water and a generous pinch of salt. Cook over a medium heat for around 15–20 minutes. Stir in the blended melon seeds and continue to cook for a few minutes more until thickened. Remove from the heat and remove the cinnamon stick and cloves (alternatively, pass the sauce through a sieve). Transfer to a blender and blitz the sauce until smooth. Return to the pan and heat gently – add the butter and stir well to emulsify. Stir through the seared chicken. Remove from the heat and remove the cinnamon stick and cloves (alternatively, pass the sauce through a sieve). Transfer to a blender and blitz the sauce until smooth. Return to the pan and heat gently – add the butter and stir well to emulsify. Stir through the seared chicken. Cook gently over a low heat for around 10–12 minutes, stirring occasionally until the chicken is cooked through and the sauce has thickened. Pour in the cream and cook gently for a further few minutes. Check the seasoning and serve. Cook gently over a low heat for around 10–12 minutes, stirring occasionally until the chicken is cooked through and the sauce has thickened. Pour in the cream and cook gently for a further few minutes. Check the seasoning and serve.