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Butter chicken
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Prep Time:
75 minutes
75 minutes
Cook Time:
70 minutes
70 minutes
Total Time:
145 minutes
145 minutes
Family-friendly, mildly spiced chicken curry.
Ingredients:
- 2cm piece fresh ginger, finely grated
- 2 garlic cloves, finely chopped
- 1/4 tsp hot chilli powder
- 40.00 ml cider vinegar
- 2 tsp garam masala
- 125.00 ml Greek Style Yoghurt
- 1kg chicken thigh fillets, trimmed, quartered
- 40.00 ml ghee (see note)
- 1 brown onion, finely chopped
- 250.00 ml canned tomato puree
- 3 cardamom pods, bruised
- 1 cinnamon stick
- 189.38 gm pure cream
- Fresh chopped coriander leaves, to serve
Instructions:
- In a glass or ceramic bowl, mix together ginger, garlic, chili, vinegar, garam masala, and yogurt. Add chicken and toss until well coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
- In a large, heavy-based flameproof casserole dish, melt ghee over medium heat. Add onion and cook until softened, about 8 minutes. Next, add the chicken mixture and cook for 8 to 10 minutes until the chicken starts to change color. Then add purée, cardamom, and cinnamon, stir to combine. Bring to a simmer, then reduce heat to low and simmer for 40 minutes until chicken is tender and cooked through.
- Mix in the cream, then add a pinch of salt and pepper for seasoning. Let it simmer for 10 minutes until heated through, then remove the cardamom pods and cinnamon stick. Garnish with fresh coriander leaves before serving.