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


  • 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


  • 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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