FAVOURITE BUTTER CHICKEN
Serves 6
12 chicken thigh cutlets (2.4kg), skin removed
2 tablespoons lemon juice
1 teaspoon Kashmiri chilli powder
¾ cup (200g) Greek yoghurt
1 tablespoon finely grated ginger
2 teaspoons garam masala
45g butter
1 medium onion (150g), chopped finely
4 cloves garlic, crushed
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
2 tablespoons tomato paste
410g tomato puree
⅔ cup (160ml) chicken stock
2 tablespoons honey
1 stick cinnamon
⅓ cup (80ml) coconut milk Fresh coriander sprigs, to serve
Combine chicken, lemon juice and chilli powder in a large bowl. Refrigerate, covered, for 30 minutes. Stir in yoghurt, ginger and half the garam masala to chicken mixture.
