Butter Chicken Recipe

By tulawdog

Ingredients

• 140 g (1/2 cup) Greek-style yoghurt
• 3 cm piece ginger, peeled, finely grated
• 2 cloves garlic, crushed
• 2 tbsp garam masala
• 1 lemon, juiced
• 2 tbsp olive oil, plus extra, to grease
• 1/4 cup roughly chopped coriander, plus extra leaves, to serve
• 800 g chicken thigh fillets, cut into 3 cm-wide strips
• 2 tbsp ghee (clarified butter)
• 2 onions , thinly sliced
• 1 tsp ground turmeric
• 1 1/2 tbsp tomato paste
• 2 long red chillies, seeded, finely chopped
• 260 g (1 cup) passata (sieved pureed tomatoes)
• 300 ml pouring cream
• 1 bunch mint, leaves picked, finely chopped
• Basmati rice and pappadams, to serve

Preparation

Step 1

1. Combine yoghurt, ginger, garlic, 1 tbsp garam masala, lemon juice, oil and half the coriander in a large bowl, then season with salt and pepper. Add chicken and toss to coat. Cover with plastic wrap and refrigerate for 3 hours.

2. Preheat a lightly greased barbecue or chargrill pan over medium-high heat. Remove chicken from marinade and cook, in 2 batches, turning for 6 minutes or until almost cooked through.
3. Heat ghee in a large saucepan over medium heat, add onions, turmeric, tomato paste, chillies and remaining garam masala, and cook, stirring, for 5 minutes or until onions are soft. Add passata and cook for 5 minutes or until thickened slightly. Reduce heat to low, add cream, mint and remaining coriander, and cook, stirring, for 2 minutes. Add chicken and simmer, stirring occasionally, for 15 minutes or until sauce thickens. Scatter with extra coriander and serve with rice and pappadams.