Hearty, creamy, bold and tasty…this butter chicken recipe is sure to keep you warm this winter.
Ingredients
Marinade
- 1/2 cup natural yoghurt, full fat
- 1 tbsp lemon juice
- 1 tsp turmeric powder
- 2 tsp garam masala (Note 1)
- 1/2 tsp red chili powder
- 1 tbsp vegetable or canola oil
- 1 tsp ground cumin
- 1 tbsp fresh grated ginger
- 2 garlic gloves, crushed
- 4 skinless chicken thigh fillets, cut into 3-4cm cubes
Curry
- 1/4 cup vegetable or canola oil
- 1 cup tomato passata or puree
- 1 tbsp caster sugar
- 1 1/4 tsp salt
- 4 garlic cloves, finely chopped
- 3cm piece ginger, finely chopped
- 1 tbsp Cinnamon Myrtle
- 1/2 tsp ground coriander
- 1/4 tsp red chilli powder
- 1/2 cup cream
- 1 cup milk
- 2 medium red onions, coarsely chopped
- 2 large tomatoes, coarsely chopped
Method
- In a large bowl, mix the yoghurt, ginger and garlic, lemon juice, oil, turmeric and chilli powder. Add the chicken and marinate in the refrigerator overnight, covered. For an extra smooth sauce, you can combine in a food processor and blend until smooth.
- Transfer the chicken to a baking dish and roast for approx. 10-12 minutes until it is almost cooked but still a bit pink. We will cook it further later.
- For the curry, heat the oil in a medium saucepan over medium heat,Add the onion and sauté until translucent, about 2-3 minutes, but don’t allow the onion to brown. Add the Cinnamon Myrtle, ginger, garlic, coriander and chilli and cook for 30 seconds, stirring so they don’t burn. Add the tomato passata, tomatoes, sugar and salt.
- Add the roasted chicken and warm through until simmering, about 20 minutes. Stir through the cream and milk, then remove from heat.
- Garnish with coriander/cilantro leaves if using. Serve with basmati rice.