Name: Butter chicken
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 60 gram butter; 750 gram chicken thigh fillets, trimmed, quartered; 1 onion, finely chopped; 1 tablespoon grated fresh ginger; 1 clove garlic, crushed; 2 teaspoon ground coriander; 2 teaspoon ground cumin; 1 teaspoon garam masala; 1/4 teaspoon chilli powder; 1 cup tomato purée; 1/2 cup thickened cream; 1/3 cup thick natural yoghurt; 1/4 cup toasted flaked almonds, to serve; coriander leaves, to serve; rice, to serve; warm roti, to serve

Ingredients

1 tablespoon olive oil

60 gram butter

750 gram chicken thigh fillets, trimmed, quartered

1 onion, finely chopped

1 tablespoon grated fresh ginger

1 clove garlic, crushed

2 teaspoon ground coriander

2 teaspoon ground cumin

1 teaspoon garam masala

1/4 teaspoon chilli powder

1 cup tomato purée

1/2 cup thickened cream

1/3 cup thick natural yoghurt

1/4 cup toasted flaked almonds, to serve

coriander leaves, to serve

rice, to serve

warm roti, to serve

Method

1.Heat oil and half the butter in a large, heavy-based saucepan on high. Cook chicken in 3 batches, for 3-4 minutes each, until browned. Transfer to a plate.

2.Reduce heat to medium and add remaining butter. Sauté onion, ginger and garlic for 1-2 minutes. Add coriander, cumin, garam masala and chilli powder and cook, stirring, for 30 seconds, until fragrant.

3.Blend in tomato purée and season to taste. Simmer for 4-5 minutes, until slightly reduced. Turn heat to low.

4.Return chicken to saucepan with cream and yoghurt. Simmer for 10-15 minutes, until chicken is cooked through. Ladle into bowls, sprinkle with almonds and coriander. Serve with rice and roti.

If liked, use a store-bought butter chicken flavour base and omit the spices. Garam masala is a combination of dried spices, usually including coriander seeds, cumin seeds, black peppercorns, cardamom seeds, cinnamon sticks, whole cloves and grated nutmeg.
Note

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