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Butter Chicken


Serves 6


¾ inch piece of ginger, roughly chopped
3 garlic cloves, roughly chopped
½ cup blanched almonds
2/3 cup thick plain yogurt
½ tsp chilli powder
¼ tsp ground cloves
¼ tsp ground cinnamon
1 tsp garam masala
4 cardamom pods, sightly crushed
14oz tin chopped tomatoes
1 ¼ tsp salt
2lb 45oz skinless, boneless chicken thigh fillets, cut into fairly large pieces
5 tbsp ghee or clarified butter
1 large onion, thinly sliced
6tbsp finely chopped cilantro leaves
4tbsp thick cream

  1. In a food processor, blend the ginger and garlic together to a paste. Chop the almonds finely with a knife. Combine the almonds, the paste, yogurt, chilli powder, cloves, cinnamon, garam masala, cardamom pods, tomato and salt together in a bowl and blend together using a fork. Add the chicken pieces and stir to coat thoroughly. Cover and marinate for 2 hours or overnight in the fridge.
  2. Preheat oven to 350F. Heat the ghee or clarified butter, whichever you have chosen in a deep, heavy-based frying pan. Then add the onion and cook until softened and brown. Add the chicken mixture and fry for 2 minutes and mix in the fresh coriander. Put the mixture in a shallow baking dish then pour in the cream and stir, again with a fork.
  3. Bake for 1 hour. If the top is browning too quickly during cooking, cover with foil. After you have taken it out of the oven, let it rest 10 minutes before serving. The oil will rise to the surface, slightly tip the dish and spoon off any extra oil and place the hot dish under a broiler for about 2 minutes, then serve with fresh naan bread for dipping.



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