Butter Chicken Cheese Toast

Method

1. Cut the chicken into 1 cm pieces and toss with the garam masala, Kashmiri chili and salt. Finely chop the mint and mix it with the Greek yogurt, lemon juice and a pinch of salt; keep this mint yogurt in the fridge.

   Add in this stepBoneless chicken thighs 200 gGaram masala ½ tspKashmiri chili powder (or paprika) ½ tspSalt ¼ tspMint leaves 8Greek yogurt 60 gLemon juice 1 tsp

2. Melt the butter in a 24 cm pan, add the chicken and cook over medium-high heat for 5 min, until there is no pink left and the outside is lightly golden.

   Add in this stepButter 20 g

   medium-high heat

3. Turn the heat down to medium heat, add the garlic, ginger and tomato paste and stir for 1 min. When the paste darkens to brick red, add the cream, honey and fenugreek (crushed between your palms) and reduce over medium-low heat for 3 min. Take it off the heat once it is thick enough to cling to a tilted spoon.

   Add in this stepMinced garlic 1 tspMinced ginger 1 tspTomato paste 2 tbspDouble cream (heavy cream) 60 mlHoney ½ tspDried fenugreek leaves (kasuri methi) ½ tsp

   medium heat→medium-low heat

4. Preheat the oven to 230°C. Lay the bread on baking trays (number of trays: 1) and toast for 3 min until just crisp on the surface. This stops the bread going soggy under the topping.

   Add in this stepThick-cut white bread or sourdough (2 cm slices) 4

   oven

5. Spread the butter chicken evenly right to the edges of the bread, then add the red onion and mozzarella. Return to the oven for 6 min, until the cheese is bubbling with golden spots.

   Add in this stepRed onion (thinly sliced) 20 gGrated mozzarella 80 g

   oven

6. Spoon over the mint yogurt and scatter with coriander and red pepper flakes. Cut diagonally and eat hot.

   Add in this stepFresh coriander (cilantro) to tasteRed pepper flakes to taste