Indian Butter Chicken

Chicken Favourites, p. 37

2 tablespoons tandoori spice blend

100 g (3 ½ oz) butter

1 tablespoon canola oil

800 g (1 lb 12 oz) chicken thigh fillets, trimmed of all fat and sinew, cut into chunks

1 onion, finely diced

2 large garlic cloves, crushed

1 teaspoon ground cumin

1 teaspoon paprika

1 ½ teaspoons garam masala

2 tablespoons tomato paste (puree)

250 ml (1 cup) chicken stock

250 ml (1 cup) thick (double/heavy) cream

1 teaspoon sugar

1 tablespoon ground almonds

80 g (1/3 cup) plain yogurt

3 tablespoons finely chopped coriander (cilantro)

I had fun mixing up my own tandoori spice blend.

Heat a large, heavy-based saucepan over low heat, add the tandoori spice blend and dry-fry, shaking the pan occasionally, for 1-2 minutes, or until fragrant. Be careful the spices don’t burn. Transfer to a small bowl.

Melt 1 tablespoon canola oil in the saucepan over medium heat. Add the chicken in batches and cook until golden. Remove from the pan.

Melt the remaining butter in the same pan. Add the onion, garlic, cumin, paprika and garam masala and cook for 2 minutes, or until fragrant. Add the tandoori spice blend and the tomato paste and cook for another 2 minutes. Add the chicken stock, cream and sugar, then reduce the heat and simmer for 15 minutes, or until the sauce has thickened slightly.

Stir in the ground almonds and the chicken, along with any juices, and cook for 15 minutes, or until the chicken is cooked through and tender. 

It's like you can SEE the flavor!

Remove from the heat, stir in the yoghurt and coriander and season well. Serve with steamed basmati rice.

Utterly delectable.

My Rating: 5/5 "This was a hit with me, my partner, AND my kid. (And trust me, it's hard to please all three of us at the same time.) The spice mixture is complex and has great depth. The bird is sooooo tender after all that cooking. Ground that with some rice and you've got an amazing meal in a bowl."