Nisha Parmar served up tasty butter chicken spheres with mash potatoes and makhani sauce on Saturday Kitchen.<\/p>\n
The ingredients for the filling are: 2 tbsp rapeseed oil, 2 cinnamon sticks, 5 green cardamom pods, 5 cloves, 1 large onion, finely chopped, 2 tbsp ginger and garlic paste, 2 green finger chillies, finely chopped, 250g chicken thigh mince, 1 tsp ground turmeric, \u00bd tbsp ground coriander, \u00bd tbsp ground cumin, \u00bd tsp freshly ground black pepper, 1 tbsp sea salt, 75g frozen peas, \u00bd lemon, juice only and large handful coriander, chopped.<\/p>\n
For the mash: 3 medium Maris Piper potatoes, 2 tbsp whole milk, sea salt and ground pepper.<\/p>\n
For the makhani sauce: 2 tbsp ghee, 7 green cardamom pods, lightly crushed, 2 black cardamom pods, 2 bay leaves, 7 cloves, 1 cinnamon stick or cassia bark, 4 tbsp ginger and garlic paste, 1 tsp chopped green finger chilli, 1 tbsp tomato pur\u00e9e, 1\u00bd tbsp ground coriander, 1\u00bd tbsp ground cumin, 1 tsp ground turmeric, 1 tsp Kashmiri chilli powder, 200g plum tomatoes, blended, 1 tsp garam masala, 1 tbsp dried fenugreek leaves (kasoori methi), pinch salt, 1 tsp caster (superfine) sugar, 150ml double cream, \u00bd lemon, juice only, 35g unsalted butter and micro herbs, to serve.<\/p>\n
For the breadcrumb coating: 50g plain flour, seasoned, 2 eggs, beaten and seasoned, 150g panko breadcrumbs and vegetable oil, for deep frying.<\/p>\n