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Butter Chicken

Butter Chicken
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Be inspired by the Eastern-inspired flavour of Melba Restaurant's recipes.

Serves 4

Ingredients

  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1kg chicken thigh fillets, trimmed and halved
  • 1 tablespoon grated fresh ginger
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1 teaspoon garam masala (see note)
  • 1/4 teaspoon chilli powder
  • 1 cup tomato puree
  • 1/3 cup thick natural yoghurt
  • 1/2 cup thickened cream
  • Warm roti, to serve (available at asian grocery stores)
  • Coriander leaves, to serve
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Method

  1. Heat oil and half the butter in a large, heavy-based saucepan over high heat. Cook chicken, in batches, until browned. Remove to a plate.
  2. Reduce heat to medium and add remaining butter. Add ginger and cook for 1 minute. Add coriander, cumin, garam masala and chilli powder and cook for 30 seconds. Add tomato puree and a pinch of salt and simmer for 10 minutes.
  3. Return chicken to saucepan with yoghurt and cream. Simmer a further 10 minutes or until chicken is cooked. Ladle into bowls, sprinkle with coriander and serve with roti or basmati rice.
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