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NEW YORK--(BUSINESS WIRE)--Sep 20, 2023--

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Butter chicken is often considered to be one of those dishes that takes ages to prepare and to cook, but this version will give you flavourful results in almost half the time with half the effort,” says Sanjay Aggarwal, author of Spice Kitchen. “Just allow your chicken to marinate overnight so that the meat is more succulent and the flavours can develop.” Ultimate (and speedy) butter chicken Serves: 4 Ingredients: 500g boneless chicken breasts, cut into bite-sized chunks 2 tbsp vegetable, sunflower or rapeseed oil 2 tbsp ghee 1 tbsp Tarka (see below) 1 onion, sliced 2 tsp ginger-garlic paste (see below) 1 tbsp garam masala (see below) 400g can plum tomatoes ½ tsp harissa (see below) 1 tsp salt 50ml double cream 1 tsp sugar For the marinade: 100g Greek-style yoghurt 2 tbsp ginger-garlic paste 1 tbsp garam masala ½ tsp harissa 1 tsp salt To serve: Naan 300g rice 1 tbsp chopped fresh coriander, optional For the tarka: 50g black mustard seeds 50g cumin seeds For the garam masala: 35g cumin 28g coriander 11g black peppercorns 6g ginger powder 3g cloves 8g cinnamon 4g star anise 2g nutmeg, grated 2g cardamom For the harissa: 21g paprika 3g coriander 3g caraway 3g cumin 27g chilli powder 27g chilli flakes (red pepper flakes) 5g garlic granules 10g salt For the time-saving ginger-garlic paste: 125g fresh ginger 125g garlic cloves ½ tsp salt 1 tbsp vegetable, sunflower or rapeseed oil Method: 1. For the tarka: This blend uses whole spices; simply mix the seeds together and store in a jar for when you need them. 2. For the garam masala: Put any whole spices into a coffee grinder or pestle and mortar. Grind. Then add in any powdered ingredients and mix by hand to combine. Label and store in a clean jar in a cool, dark place for up to six months. 3. For the harissa: Put any whole spices into your coffee grinder or pestle and mortar. Grind to your desired consistency. Then add in any powdered ingredients and your chilli flakes, garlic granules and salt. Mix by hand to combine. Label and store in a clean jar in a cool, dark place for up to six months. 4. For the time-saving ginger-garlic: Peel and roughly chop your ginger and garlic and add to your blender with the salt and oil. Blend until you have a smooth paste. Either scoop into a clean jar or bottle and store in the fridge or freeze in ice-cube trays and pop out a cube when you need to cook. 5. For the butter chicken: First make the marinade by combining all the ingredients in a large, non-metallic bowl. Add the chicken and give everything a good stir to combine. Cover and leave in the fridge overnight if you can, or for at least two hours to permeate the meat. 6. When you are ready to cook, heat the oil in a large, heavy-bottomed frying pan over a medium heat. Add the chicken pieces with the marinade, and fry until browned, turning just once and resisting the urge to move them around the pan. They will need about three minutes on each side (you will finish cooking the chicken later in the sauce). Set aside. 7. Give the pan a quick wipe and put it back over the heat. Add the ghee and, when hot, add the tarka and allow the seeds to sizzle and pop for around 30 seconds, being careful not to burn. Next, add in your onion slices and stir to coat them in the spice-infused ghee. Cook gently for about 10 minutes, stirring regularly. Once the onions have started to sweat and become translucent, add in the ginger-garlic paste and cook for about a minute. When the raw smell has disappeared, add in the garam masala. Cook for a further 10 seconds, stirring to ensure nothing sticks to the bottom of the pan and burns. 8. Next, add the tomatoes, harissa and salt. Cook over a low-medium heat for 15 minutes. Turn off the heat and let the mixture cool a little, then, using a stick blender directly into the pan, carefully blend your sauce until it is completely smooth. If you’re finding the sauce is splattering around too much, transfer it into a deeper pan for this step. You can also stir in a little water if the mixture is too thick. 9. Add the cream, sugar and chicken to the pan and give everything a good stir. Simmer for a further 10 minutes to ensure the chicken is thoroughly cooked. Serve with fresh naan bread, rice and chopped coriander scattered over the top. Recipe from ‘Spice Kitchen’ by Sanjay Aggarwal (Quadrille, £22).

When Lewis Hamilton took the chequered flag at the inaugural Saudi Arabian Grand Prix in December 2021, after one of the most action-packed and demanding races of his career, the Brit stood on the podium proud. Defiant, even. With the awe of a competitor on the brink of history, he leapt off top-spot and pointed towards his team down below. A 103rd win was sealed; No 104 a week later would seal a record-breaking eighth crown. Max Verstappen, meanwhile, abruptly left the stage. That was then. This is now. In the 18 months since that win in Jeddah – a win which brought him level on points with Verstappen in 2021’s title race for the ages – Hamilton has been on the podium 12 times. No 12 was secured in impressive fashion from fourth on the grid in Spain on Sunday. Eight ‘second-place’ finishes; four ‘third-place’ results. But zero wins. Of course, the first of those 12 will be talked about until the cows come home. It seems borderline unfathomable that Hamilton could be so close to an eighth world championship then and still hunting that 104th grand prix victory now. Abu Dhabi 2021 was the cruellest of near-misses. But even since then, with Red Bull taking Mercedes’ mantle at the front of the pack, Hamilton’s racing has remained at an ultra-high level. Last year, he had a mid-season streak of five podiums in a row, with Silverstone his best opportunity to stand on top once again. A mid-race safety car ruined his strategy, with Carlos Sainz instead emerging as a winner in F1 for the first time. Yet it was Austin in October, with Verstappen’s second title already wrapped up, that was tougher to stomach. Hamilton was leading with five laps to go but, ultimately, was powerless to stop Verstappen’s Red Bull surging past him. This, indeed, is what will be most excruciating for the 38-year-old. No opportunities have been squandered. In fact, openings have largely been self-induced, with Hamilton having to make moves on Sunday to make up for a weak qualifying record on Saturday, such was the volatility of Mercedes’ car. And yet, Russell was the one who capitalised in Brazil last November, following a sprint victory at Interlagos with his debut grand prix win. Hamilton came home second. Russell also claimed Mercedes’ sole pole position last year, in Hungary, while Hamilton has also not qualified first since Saudi 2021. Outwardly at least, Hamilton’s confidence in Mercedes is unaffected, despite an 18-month period riddled with frustration. So much so that a new contract is on the verge of being signed by both parties. Yet for the fierce competitor inside, such a drought will be agonising. Upcoming races at Montreal and Silverstone represent more glimmers of hope, as the new-and-improved Mercedes car evolves. But, frankly, Verstappen and Red Bull remain in a league of their own. Russell was mocked after the first race of the season in Bahrain when he claimed Christian Horner’s team could win every race this year. It, remarkably, does not seem so farcical now. As for Hamilton, that record-breaking eighth title seems further away than ever, with the man himself already talking about 2024. Yet breaking the longest losing streak of his career will, instead, be the predominant goal in the forefront of his mind come Canada and the traditional European season thereafter. Read More Max Verstappen says Lewis Hamilton title fight ‘would be great for the sport’ Lando Norris reacts to Lewis Hamilton collision that ruined his Spanish Grand Prix Max Verstappen maintains dominance but Mercedes show their teeth at Spanish Grand Prix

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