Name: Butter chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1.5kg whole chicken, segmented; into 8; 1⁄3 cup tandoori paste; 1⁄3 cup ghee; 2cm ginger, peeled, grated; 1 long green chilli, sliced, plus extra; to serve; 1 tsp garam masala; 1 tsp ground cumin; 1 tsp brown sugar; 2 cups chicken stock; 400ml bottle tomato passata; Juice 1 lemon; 400ml can coconut cream; Fresh coriander leaves, chopped cashews, naan, basmati rice,; mango chutney, to serve

Butter chicken

Having a night in? Make this creamy butter chicken fakeaway instead of ordering takeaway.

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Serves 4

Prep

15M

Cook

30M

Total

45M

Ingredients

1.5kg whole chicken, segmented

into 8

1⁄3 cup tandoori paste

1⁄3 cup ghee

2cm ginger, peeled, grated

1 long green chilli, sliced, plus extra

to serve

1 tsp garam masala

1 tsp ground cumin

1 tsp brown sugar

2 cups chicken stock

400ml bottle tomato passata

Juice 1 lemon

400ml can coconut cream

Fresh coriander leaves, chopped cashews, naan, basmati rice,

mango chutney, to serve

Method

Step 1

1 In a large bowl, combine chicken and tandoori paste. Marinate 30 mins or overnight.

Step 2

In a large heavy-based saucepan, heat ghee on medium. Cook chicken 4-5 mins, turning frequently, to seal well. Remove from pan.

Step 3

Using the same pan, sauté ginger, chilli, spices and sugar 1 min until fragrant.

Step 4

Mix in stock and passata. Bring to simmer on medium. Return chicken to sauce. Simmer on medium 15-20 mins, until chicken is cooked. Stir juice through, followed by coconut cream. Season with salt and pepper.

Step 5

Serve curry scattered with coriander leaves, extra green chilli and cashews. Accompany with naan, rice and chutney.

TIP:

Cooking chicken on the bone creates a richer flavoured sauce and keeps chicken moist. You could also use 8 thigh cutlets or drumsticks.