The king of Indian (restaurant) curries, butter chicken is a velvety, tomato-based curry with little nuggets of lightly charred tandoori chicken hiding in its creamy depths. I have so many memories of eating this dish that I think we must have ordered it every time we went to an Indian restaurant! My two Delhi favourites were served at Moti Mahal and The Embassy and, later, the restaurant at The Park Royal where I spent some time learning in the kitchen. The recipe does have a few steps, and you can cheat by buying ready-made tandoori chicken or pastes, but it won’t be as good or as satisfying. This sauce has a lot of tomatoes, so the end product will depend on how sweet or sour the tomatoes are. You will need to taste and adjust the final dish as necessary, adding more or less sugar depending on how tart or sweet the sauce is. Serve with Naan or paratha for a delicious and satisfying meal.