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Butter chicken

  • 4servings
  • 60minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, H, C, D, E
MineralsNatrium, Fluorine, Calcium, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. juice of 1 lemon

  2. 1 1/5kg chicken thigh fillets, cut into large dice

  3. cup natural yogurt

  4. 3cm piece peeled ginger, grated

  5. 2 cloves crushed garlic

  6. teaspoon chilli powder

  7. 2 teaspoons garam masala or ( 1/2 teaspoon each, ground cinnamon, nutmeg, cardamom and cloves)

  8. 2 teaspoons sea salt

  9. 2 medium onions, sliced thinly

  10. 2 teaspoons peanut oil

  11. 2 cloves garlic crushed

  12. 3 cm piece ginger, finely grated

  13. 2 long green chillies, finely chopped

  14. teaspoon turmeric powder

  15. 1 teaspoon paprika

  16. 425g can tomato puree

  17. cup pouring cream

  18. 50g butter, diced

  19. 1 teaspoons sea salt

  20. 3 teaspoons honey

  21. 1 cup fresh coriander leaves, roughly chopped

  22. basmati rice, to serve

Instructions Jump to Ingredients ↑

  1. Toss chicken in lemon juice, set aside for a few minutes. (This process helps the chicken to absorb the other flavours).

  2. Preheat oven 240C or 220C fan-forced.

  3. Meanwhile combine yogurt with ginger, garlic, dry spices and salt. Whisk to combine and mix with chicken mixture.

  4. Transfer chicken mixture to a large casserole dish, cook uncovered in pre-heated oven 25-30 minutes, or until top is browned and chicken is cooked through.

  5. Meanwhile, make the sauce.

  6. Heat a large pan, add onion and peanut oil, cook until onion is soft and golden.

  7. Add garlic, ginger, chilli, turmeric and paprika. Cook until aromatic (1-2 minutes).

  8. Add tomato puree, bring to a slow simmer and cook covered 8-10 minutes.

  9. Add pouring cream, butter, salt and honey, simmer 1-2 minutes.

  10. Spoon cooked chicken into sauce, stir through. Add some of the chicken liquid to thin the sauce.

  11. Stir through chopped coriander, serve with basmati rice.

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