BUTTER CHICKEN

• hidangan: SERVES: 5
• masa aktif: PREP: 15 MINUTES + 3-24

Bahan-bahan

750 g chicken thigh fillets', cut into 2.5 cm pieces

2 tbsp (30 g) ghee* (or unsalted butter)

1 cup (260 g) tomato passata**

1 cup (250 ml) thickened cream*s

1 tbsp white sugar

1¼ tsp cooking salt*

MARINADE

½ tsp chilli powder*

1 tsp ground turmeric

1 tsp ground cumin

2 tsp garam masala*

1 tbsp freshly grated ginger*

2 garlic cloves*, finely minced

1 tbsp lemon juice

½ cup (130 g) plain yoghurt

GARNISH (OPTIONAL)

Coriander leaves

Arahan

Optional blitz - For an extra-smooth sauce, combine the marinade ingredients in a food processor and blend until smooth. I do this when I'm making it for guests!

Marinate chicken - Mix the marinade ingredients with the chicken in a bowl. Cover and refrigerate for a minimum of 3 hours and up to 24 hours.

Cook chicken - Melt and heat the ghee over high heat in a large non-stick frying pan. Take the chicken out of the marinade, but do not wipe the excess marinade off the chicken and reserve the marinade dregs left in the bowl. Place the chicken in the pan and cook for around 3 minutes, stirring, or until the chicken is white all over (it won't go brown).

Make sauce - Add the tomato passata, cream, sugar and salt. Also scrape in any remaining marinade left in the bowl. Stir to combine, then turn the heat down to low and simmer for 20 minutes. Do a taste test to see if it needs more salt.

Serve - Garnish with coriander leaves (if using). Serve over Basmati Rice (page 336) with Naan (page 50) and/or No-fry Pappadums' on the side for slopping! Add a side of cucumber chunks tossed with the Minted Yoghurt Sauce in the Beef Biryani recipe

1. Chicken thighs work best as they stay tender and juicy. However, chicken breast will also work.

2. Substitute with canned crushed tomatoes, preferably pureed smooth with a stick blender (blend in the can but cover the mouth of the can with your hand!).

3. If you use low-fat cream the sauce will lack the creamy mouthfeel that you know and love about butter chicken!

4. No-fry Pappadums: Place store-bought raw pappadums in the microwave around the edge of the turntable. Microwave for 45 seconds to 1 minute on High, or until they puff up. Transfer to a bowl and repeat as desired. They will crisp up when they cool!

LEFTOVERS Fridge 4 days. Not suitable for freezing.