Butter Chicken - cooking recipe

Ingredients

3 1/4 lb chicken, cut into 8 pieces
1/3 cup tandoori paste
5 1/2 tbsp ghee
1/4 cup tomato paste
3/4 inch fresh ginger, peeled, grated
1 None long green chili, finely sliced
1 tsp garam masala
1 tsp cumin
1 tsp sugar
1 1/4 cups cream
1 None lemon, juiced
None None naan, to serve
None None mango chutney, to serve
None None lemon wedges, to serve

Preparation

In a large bowl, combine chicken and tandoori paste. Marinate for 30 mins, or overnight.
In a large, heavy-bottomed saucepan, heat ghee over medium heat. Cook chicken for 4-5 mins, until browned on all sides. Set aside.
Add tomato paste, ginger, chili, spices and sugar. Cook, stirring, for 1-2 mins. Add 1 cup water and cream. Bring to simmer over medium heat. Return chicken to pan and simmer for 15-20 mins, until chicken is cooked through. Add lemon juice and season.
Serve with naan, mango chutney and lemon wedges.