Butter Chicken - cooking recipe

Ingredients

2 1/4 lbs chicken wings
1/3 cup jarred tandoori paste
2 tbsp vegetable or peanut oil
1 tbsp butter
1 None onion, finely chopped
2 cloves garlic, crushed
1 piece (3/4 inch) ginger, peeled and finely grated
1 tsp garam masala
1 can (11 oz) condensed tomato soup
3/4 cup heavy cream
8 small red radishes, trimmed and cut into matchsticks
1/2 medium cucumber, quartered lengthwise and thinly sliced
1 tbsp lemon juice
None None Cilantro leaves, to serve
None None Warmed naan bread, to serve

Preparation

Combine the chicken and half the paste in a large bowl. Heat half the oil in a large deep skillet on medium-high heat. Cook the chicken, in batches, for 2 mins each side or until browned. Transfer to a heatproof bowl. Wipe the pan clean.
Heat the butter and remaining oil in the same pan on medium heat. Add the onion and cook and stir for 8 mins or until softened. Add the remaining paste, garlic, ginger and garam masala, and cook and stir for 30 seconds or until fragrant.
Return the chicken to the pan. Add the soup and 1/2 cup water; bring to a boil. Reduce the heat to medium-low; simmer for 10 mins. Add the cream and simmer, covered, for 10 mins or until the chicken is cooked through. Spoon into serving bowls.
Place the radish, cucumber and lemon juice in a bowl and toss to combine. Sprinkle the chicken with some of the radish mixture and cilantro leaves. Serve with the remaining radish mixture and naan bread.