Butter Chicken Recipe

Serves 4

ingredients

1/2 cup plain Greek-style (balkan) yogurt
3 cm. piece ginger, peeled, finely grated
2 cloves garlic, crushed
2 Tbsp. garam marsala (divided)
1 lemon, juiced
2 Tbsp. olive oil, plus extra, to grease
1/4 cup roughly chopped cilantro, plus extra leaves, to serve (divided)
1 1/2 lbs. boneless, skinless chicken thighs, cut into 1 inch wide, bite-sized strips
2 Tbsp. ghee (clarified butter)
2 onions , diced
1 tsp. ground turmeric
1 1/2 Tbsp. tomato paste
2 long red chillies, seeded, finely chopped (will provide good heat, reduce to 1 if you don't want it as spicy)
1 cup passata (strained pureed tomatoes, usually sold in tall jars in with the spaghetti sauce)
1 1/4 cups table cream (18%) or half and half (10%)

Basmati rice and pappadums or naan bread, to serve

method

Combine yogurt, ginger, garlic, 1 Tbsp. of the garam marsala, lemon juice, oil and half the cilantro in a large bow. Season lightly with salt and pepper. Add chicken and toss to coat. Cover with plastic wrap and refrigerate for 3 hours.

Heat a deep saute pan over medium-high heat. Remove chicken from marinade and cook until almost cooked through, about 5 minutes. Remove chicken to plate.

Heat ghee in a large saucepan over medium heat, add onions, turmeric, tomato paste, chillies and remaining 1 Tbsp. garam marsala, and cook, stirring, for 3 or 4 minutes or until onions are soft. Add passata and cook for 5 minutes or until thickened slightly. Reduce heat to low, add cream and remaining cilantro, and cook, stirring, for 2 minutes. Add chicken and simmer, stirring occasionally, for 15 minutes or until sauce thickens. Taste sauce and season with additional salt and pepper, if needed. Sprinkle with extra cilantro and serve with basmati rice and pappadums or naan bread.

Adapted from Masterchef Magazine June issue via Almost Bourdain