Butter chicken with peaches

Serves 4

• 1 cup of dried peaches
• ½ cup of orange juice
• 1 red chilli (vary according to taste) seedless and finely chopped
• 3 garlic cloves, finely chopped
• 4 chicken breasts
• ¾ cup plain double thick yoghurt
• 1 large egg
• 2 tsp of soy sauce
• 2 Tbsp of cornflour
• 2 big onions, finely chopped
• 1 tsp turmeric
• 1½ dhania jeera spice
• 1 tsp dried coriander
• ½ tsp fenugreek
• 4 cardamon pods, peeled
• ½ tsp cumin
• ½ tsp cinnamon
• ½ tsp black pepper corns
• ½ tsp to taste
• 2 tsp garam masala
• 3 star aniseed
• ¼ cup red wine vinegar
• 1 lime
• 1 tin chopped tomatoes
• 250ml tomato passata
• 2 Tbsp olive oil
• 1 cup chicken stock
• 250ml cream
• 1 Tbsp butter, heaped
• ½ cup fresh coriander, chopped

1. Soak the cup of dried peaches in the orange juice, preferably overnight.
2. Remove the seeds from the chilli. Finely chop the chilli and garlic.
3. Cut the chicken breasts in cubes.
4. Add the chicken, three tablespoons of plain yoghurt, egg, chilli, garlic, soya sauce and cornflour to a bowl. Mix well. Cover and place in the fridge overnight.
5. Crush the following spices in a mortar and pestle: coriander, fenugreek, cardamon pods, black pepper corns and star aniseed.
6. Fry the onions and olive oil for two minutes, then add the crushed spices as well as turmeric, dhania jeera, cumin, cinnamon, salt, garam masala, red wine vinegar. Fry for a few more minutes.
7. Add the tinned tomatoes, passata, lime zest and juice of the lime to the onion mix.
8. Simmer on low heat until the tomatoes are cooked, which will take about 20 to 30 minutes.
9. Dip the chicken in cornflour and fry in deep vegetable oil. Do this in smaller batches for about two to three minutes. The chicken should be light brown in colour and not overcooked.
10. Set the chicken aside.
11. Pour the sauce from the pan or pot you used for frying into a blender and liquidise (you can also use a hand-held blender). Place the sauce back into the pan and add the chicken stock, cream and ½ cup of plain yoghurt. If the sauce is too thick, add some chicken stock (home-made or store-bought). Cook for a few minutes.
12. Add the fried chicken to the sauce and cook for a few more minutes. Do not overcook the chicken.
13. Add fresh coriander to taste before serving.
14. Serve with your choice of rice, rotis or naan.