Butterchicken
SERVES4–6
A mild-spicedclassicthat
is especiallycomforting
incoolerweather.Weuse
chickenthighasit remains
juicy and tender.
750 gmbonelesschicken
thigh(preferablyskin
onandtrimmed),cut
into4cmpieces
2 tbsptomatopaste
2 tspgarammarsala
1/2 tspturmeric,ortotaste
25 gmfinelygratedginger
180 gmnaturalyoghurt
50 gmbutter
1 smallonion,coarsely
chopped
A splashofcream
(optional),tofinish
Coriandersprigsand
steamed rice, to serve
1 Combinechickenwith
tomatopaste,spicesand
ginger,and150gmyoghurtin
a bowl.Setasideuntilneeded.
2 Heatbutterovera medium-
highheat,addonionandstir
occasionallyuntiltender
(5-7minutes),thensetaside.
3 Increaseheattohighand
addchickentopaninbatches,
turninguntilseared(5minutes).
Returnoniontopanwith1/2cup
water,orenoughtojustcover
chickenandbringtoa simmer.
Simmerovermediumheatuntil
chickenis cookedthroughand
sauceis wellflavoured(10
minutes).Removechickenand
reducesauceoverhighheat
untilthick(5minutes).Blendthe
saucewitha hand-heldblender,
thenreturnchickentopan.
4 Youcanservethechicken
curryasis,orwitha splash
ofcream,orextradollopof
yoghurt.Seasontotasteand
servescatteredwithcoriander,
with rice on the side.