Butter chicken
Recipe supplied by: Sharon Jackson
Ingredients
- 1¼ to 1½ kg chicken thighs, skinless and boneless, trimmed and halved
- 1-2 tablespoons tandoori curry paste
- ½ cup thick natural yoghurt
- 1 tablespoon ghee or butter
- 1 large onion, diced finely
- 2 cloves garlic, crushed
- 3cm ginger, chopped finely
- 2 tomatoes, deseeded and roughly chopped
- 1-2 tablespoons mild curry powder
- ½ teaspoon ground turmeric
- 1-2 cups water
- ½ cup cream
- ½ cup ground almonds or cashew nuts
- sea salt and freshly ground pepper
- lemon juice, to taste
- ½ cup coriander leaves, chopped coarsely
- steamed rice, to serve
Method
- Prepare self. Assemble utensils and ingredients.
- Combine chicken, curry paste and yoghurt in a large bowl. Toss to coat and leave to marinade (1/2 to 1 ½ hours).
- Preheat barbecue to high heat and cook chicken pieces (5-6 minutes) each side until charred, but not cooked through.
- Meanwhile, in a large saucepan heat the ghee or butter. Add onion, garlic, and ginger, cook (1-2 minutes) until softened and fragrant. Add tomatoes, curry powder and turmeric; cook (1-2 minutes) until fragrant.
- Add water, stir to combine and warm through. Add cream and almonds, cook, stirring until starting to thicken.
- Add chicken pieces, transferring them from the grill to the pan, and bring back to a boil. Reduce heat to a simmer and cook (8-10 minutes), stirring occasionally, until chicken has cooked through.
- Season and add lemon juice, to taste. Add coriander, stir through, and serve butter chicken, hot, with steamed rice.
Cooking Tips & Tricks
To serve
 |
Serve butter chicken, hot, with steamed rice. |
- Number of serves: 6
- Preparation time:
- Cooking time: Less than 60 minutes
- Nutrition Facts:
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