1kgboneless thigh fillets (chopped into bite-sized chunks)(NOTE 1)
3cloves garlic (minced)
3cmginger (35g-1.2oz minced)
½cupplain yoghurt (unsweetened or natural yoghurt)
1tbspfresh lemon juice
2tspgaram masala(NOTE 2)
1tspturmeric powder
1tspchilli powder (or ground cayenne pepper)
1tspground cumin
¼tspsalt
For the sauce
2tbspghee (or butter)(NOTE 3)
1cuppassata (tomato puree or crushed tomatoes)(NOTE 4)
1cupthickened cream(NOTE 5)
2cardamom pods
2whole cloves
1tbspsugar
1tspsalt
For the garnish (optional)
cream or yoghurt (to drizzle)
finely chopped coriander
Instructions
Slice the chicken thighs into generous bite-sized pieces. Place the chicken into a large bowl and add in all the marinade ingredients. Mix well to combine, then cover the chicken and leave to marinate in the fridge for at least 2 or more hours. If possible, leave it to marinate overnight
Heat ghee or butter over medium to high heat in a large wok or a deep frying pan. Place the chicken and all of its marinade into the pan. Stir regularly to cook until the chicken turns white, then pour in the passata and cream. Add in the cardamom, cloves, sugar and salt. Mix to combine, cook until the mixture bubbles, then reduce the heat to medium-low. Cook for a further 25-30 minutes, stirring occasionally. Give the sauce a taste and, if needed, add more salt. Garnish by drizzling some cream or yoghurt on top and finely chopped coriander.
Notes
(NOTE 1) Skinless and boneless chicken thigh fillets are my preferred cut because it’s much juicier and tastier than chicken breast. Breast fillets will work too, but the chicken will be slightly drier.(NOTE 2) Garam masala is a blend of spices that may include ground ginger, pepper, caraway, fennel, cardamom, cinnamon, cloves, star Aniseed, bay leaf, and nutmeg. It's commonly used in Indian and Asian cuisines. Supermarkets usually stock garam masala in the spice and herb racks.(NOTE 3) Ghee is a type of highly clarified butter commonly used in Indian and Asian cooking. Supermarket stock ghee either in the international food or oil sections. Regular butter would work and make a great substitute.(NOTE 4) Passata (pureed tomatoes) - To make passata, they puree tomatoes and strain them to form a smooth consistency. Supermarkets usually stock passata near canned tomatoes and pasta sauces. Crushed tomatoes would also work, but the butter chicken sauce won't be as smooth.(NOTE 5) Thickened cream (whipping cream) has gelatine added to it and contains 35% milk fat. I don’t recommend using low-fat cream as it'll take away that beautiful richness butter chicken is famous for.Leftovers - Allow the butter chicken to cool completely at room temperature. Transfer the butter chicken into an airtight container and refrigerate. It'll be good for up to 3 days. Frozen butter chicken will keep for up to 3 months.Cooking measurements are in Australian standard spoon and cup measurements.A Third-Party Application calculated the calories and nutritional information. Please use this as an approximate guide only.