Butter Chicken Twist

Method

1. Mince the garlic cloves and grate the ginger, then combine them into a paste and rub it thoroughly over the 300 g of chicken, allowing it to marinate for 15 minutes.
2. Heat a heavy-bottomed pan over medium-high heat and sear the marinated chicken pieces for approximately 6 minutes per side until golden and cooked through, then set aside.
3. In the same pan, add the 2 medium tomato sauces and temper the mixture over medium heat for about 10 minutes, stirring frequently until the sauce deepens in colour and the oil begins to separate.
4. Stir in the 50 g of fenugreek leaves and continue to cook the sauce for a further 5 minutes, allowing the leaves to wilt fully and infuse their distinctive bittersweet flavour into the tomato base.
5. Reduce the heat to low and gently fold in the 60 g of clotted cream, stirring slowly to create a rich, velvety sauce without allowing it to boil.
6. Return the seared chicken to the pan, coating each piece thoroughly in the sauce, and simmer everything together for 15 minutes until the chicken is tender and the flavours are fully absorbed.
7. Serve the butter chicken twist hot across 3 portions, ensuring each serving receives an even distribution of chicken and sauce.