Butter chicken
World Table cookbook, ACP Books
Inspired by the Commonwealth Games? This family favourite will keep everyone happy!
INGREDIENTS
1 cup (150g) unsalted raw cashews
2 teaspoons each garam masala and
ground coriander
½ teaspoon chilli powder
3 cloves garlic, chopped coarsely
4cm (1½-inch) piece fresh ginger (20g), grated
2 tablespoons white vinegar
1/3 cup (95g) tomato paste
½ cup (140g) yogurt
1kg (2 pounds) chicken thigh fillets, halved
75g (2½ ounces) butter
1 large brown onion (200g), chopped finely
1 cinnamon stick
4 cardamom pods, bruised
1 teaspoon hot paprika
410g (13 ounces) canned tomato puree
¾ cup (180ml) chicken stock
¾ cup (180ml) pouring cream
METHOD
Dry-fry nuts, garam masala, coriander and chilli in small frying pan, stirring, until nuts are browned lightly.
Blend or process nut mixture with garlic, ginger, vinegar, paste and half the yogurt until mixture forms a paste. Transfer to large bowl, stir in remaining yogurt and chicken. Cover; refrigerate 3 hours or overnight.
Melt butter in large saucepan; cook onion, cinnamon and cardamom, stirring, until onion is browned lightly. Add chicken mixture; cook, stirring, 10 minutes.
Stir in paprika, puree and stock; simmer, uncovered, 45 minutes, stirring occasionally.
Discard cinnamon and cardamom. Add cream; simmer, uncovered, 5 minutes. Serve with steamed rice, if you like.
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