Butter Chicken

womensweeklyfood.com.au

Butter chicken, traditionally known as murgh makhani, originated in the capital of Delhi, India by a famous chef as a solution to use up chicken that had dried out over the tandoor and reviutalise it in a rich creamy gravy made from a few simple fragrant spices, tomatoes, cream and of course butter. Adding butter (or ghee) provides a luxurious sauce that butter chicken is known for and loved from your favourite Indian restaurant and takeaway.

COOK - LOW: 4 hrs. - MARINATE: 30 mins.

12 (2.4kg) chicken thigh cutlets, skin removed

2 tablespoon lemon juice

1 teaspoon chilli powder

¾ cup (200g) greek-style yoghurt

5 centimetre (25g) piece fresh ginger, grated

2 teaspoon garam masala

45 gram butter

1 tablespoon vegetable oil

1 medium (150g) brown onion, chopped finely

4 clove garlic, crushed

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon sweet paprika

2 tablespoon tomato paste

1 ⅔ cup (410g) canned tomato puree

⅔ cup (160ml) chicken stock

2 tablespoon honey

1 cinnamon stick

⅓ cup (80ml) pouring cream

⅓ cup (80g) ricotta cheese

½ cup loosely packed fresh coriander leaves

Directions at womensweeklyfood.com.au

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