Butter chicken
Serving size: Serves 6
Cuisine type: IndianCooking time: More than 2 hours
Course: MainFavourite flavours: Curry
Butter chicken
INGREDIENTS
12 (2.4kg) chicken thigh cutlets, skin removed
2 tablespoons lemon juice
1 teaspoon chilli powder
3/4 cup (200g) Greek-style yogurt
5cm (25g) piece fresh ginger, grated
2 teaspoons garam masala
45g butter
1 tablespoon vegetable oil
1 medium (150g) brown onion, chopped finely
4 cloves garlic, crushed
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon sweet paprika
2 tablespoons tomato paste
1 2/3 cups (410g) canned tomato puree
2/3 cup (160ml) chicken stock
2 tablespoons honey
1 cinnamon stick
1/3 cup (80ml) pouring cream
1/3 cup (80g) ricotta cheese
1/2 cup loosely packed fresh coriander leaves
METHOD
1. Combine chicken, juice and chilli powder in a large bowl. Cover, refrigerate for 30 minutes.
2. Stir yogurt, ginger and half the garam masala into the chicken mixture.
3. Heat butter and oil in alarge frying pan; cook chicken, in batches, until browned all over. Transfer chicken to 4.5-litre (18-cup) slow cooker. Add onion and garlic to same pan; cook, stirring, until onion softens. Add remaining garam masala and ground spices; cook, stirring, until fragrant. Remove from heat; stir in tomato paste, puree, stock, honey and cinnamon. Transfer tomato mixture to slow cooker. Cook, covered, on low, for 4 hours.
4. Stir in cream; season to taste. Serve topped with ricotta and coriander leaves. Serve with steamed basmati rice and warm naan bread.
Suitable to freeze at the end of Step 3.
COOK'S NOTE: If you do not have a slow cooker, after browning the chicken, simmer in a heavy-based saucepan on the stove top for approximately 1 hour 30 minutes or until tender.
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